Servings: 3 cups

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Blueberry Custard Sauce


2 cups low-fat milk
3 beaten eggs
3 tablespoons  granulated sugar
2 teaspoons grated orange peel
1/8 teaspoon salt
1 (3-ounce) package Frieda’s Dried Blueberries (2/3 cup)
1 teaspoon vanilla


In a heavy saucepan combine the milk, eggs, sugar, orange peel and salt. Cook and stir over medium heat until mixture thickens slightly and coats a metal spoon (about 8 to 12 minutes cooking time). (Do not overcook as mixture will curdle). Remove pan from heat; pour sauce into a bowl. Set bowl into a larger bowl or sink filled with ice water. Stir custard sauce until it cools. Stir in blueberries and vanilla. Serve warm or cover and refrigerate until serving time.