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Blueberries with Custard Sauce
© Sabra Krock

Blueberries with Custard Sauce

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  1. 1 cup milk
  2. 1 large egg
  3. 3 large egg yolks
  4. 3 tablespoons sugar
  5. 1 teaspoon vanilla extract
  6. 1 cup blueberries
  1. Bring 1 cup milk to a boil. In a bowl, whisk 1 large egg, 3 large egg yolks and 3 tablespoons sugar; gradually whisk in the hot milk. In a small saucepan, stir the mixture over low heat until slightly thickened. Strain and stir in 1 teaspoon vanilla extract and 1 cup blueberries. Serve warm or chilled.


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