Recipe Menu
Picture of Vanilla and Lemon Custard with Blackberries
american lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 394 kcal 20 %
  • Fat 14 g 21 %
  • Saturated 6 g 31 %
  • Carbs 51 g 17 %
  • Fiber 9 g 37 %
  • Protein 16 g 33 %
  • Cholesterol 210 mg 70 %
  • Sodium 179 mg 7 %
  • Calcium 355 mg 35 %
  • Magnesium 65 mg 16 %
  • Potassium 676 mg 14 %
  • Iron 2 mg 11 %
  • Zinc 2 mg 22 %
  • Phosphorus 342 mg 49 %
  • Vitamin A 211 µg 23 %
  • Vitamin C 37 mg 41 %
  • Thiamin (B1) 0 mg 14 %
  • Riboflavin (B2) 1 mg 53 %
  • Niacin (B3) 1 mg 9 %
  • Vitamin B6 0 mg 17 %
  • Folate equivalent (total) 78 µg 20 %
  • Vitamin B12 2 µg 64 %
  • Vitamin D 4 µg 28 %
  • Vitamin E 3 mg 18 %
  • Vitamin K 35 µg 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Vanilla and Lemon Custard with Blackberries

Ingredients

  • 1 cup whole milk
  • 1 large egg
  • 4 teaspoons sugar
  • 1/4 to 1/2 teaspoons lemon zest, to taste
  • 1/2 inch pieces vanilla bean
  • 2 teaspoons arrowroot starch (such as Bob's Red Mill)
  • 6 ounces blackberries

Login or Join to leave a comment

Login Join

Discussion (0)