Baked Blueberry Custard
rec.food.recipes/Tonkcats/2000
Yields 8 servings

1 quart milk
5 eggs
5 Tbsp. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 tsp. vanilla
1 cup fresh or frozen blueberries, rinsed and drained

Scald milk. Break eggs into a bowl and beat well. Add sugar, salt, nutmeg and vanilla. Pour in the scalded milk and stir well with spoon. Pour into custard cups.

Carefully arrange blueberries on top of custard (some will sink). If desired, sprinkle additional nutmeg on top.

Place cups in a pan of hot water and bake in a moderate over (350 F) for about 15 to 20 minutes. Test with silver knife. When knife comes out clean, custard is done. Do not overcook, as custard will then turn watery. Remove custard cups from water and cool, then chill in refrigerator.