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Cranberry Custard Recipe

Cranberry Custard Recipe - 9 servings


1 cup orange juice

2 cups cranberries

2 egg whites

1 egg yolk

1/3 cup granulated sugar

1/4 cup unbleached white flour

3/4 cup skim milk

1/2 cup plain non-fat yogurt

1/2 teaspoon vanilla extract


In a saucepan, warm orange juice. Stir in cranberries. Cook 5-10 minutes, or until most berries have popped and juice begins to thicken. With a slotted spoon, remove cranberries from liquid and arrange in a 9-inch quiche pan or French pie plate. Set aside.

Boil remaining liquid 5-7 minutes, or until reduced to 1/2-1/3 cup. Cool. In a blender or food processor, combine reduced liquid, eggs, sugar, flour, milk, yogurt and vanilla extract. Process 3-4 minutes. Pour over cranberries. Bake at 400oF 40 minutes, or until puffed and golden.

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