June 20, 2012 by Johanna Burani
More than a dessert after a meal, I serve this custard when I have the good fortune of having a few friends come over for an afternoon visit. Its wholesome goodness, however, qualifies it as an excellent choice any time of day or evening.
- 1 cup fresh strawberries, washed , drained, quartered
- 1 cup fresh blueberries, washed, drained
- 1 cup blackberries or raspberries, washed, drained
- 1 can (12 oz) evaporated fat free milk, well shaken
- 2 whole eggs
- 4 egg whites or ½ cup egg substitute
- 2 tablespoons canola oil
- ¼ cup amber agave nectar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ½ cup almond flour
- 2 tablespoons coarsely chopped toasted almonds (optional)
- Preheat oven to 350 degrees F.
- Evenly coat a 9½-inch pyrex pie plate with vegetable spray. Add all the berries and set aside.
- Pour all remaining ingredients (evaporated fat free milk through almond flour) into a blender. Pulse approximately 20 times, or until all ingredients are well mixed.
- Pour mixture evenly over berries. Sprinkle toasted almonds on top if using. Place pie pan on a cookie sheet and bake for 55 minutes. Custard is done when a knife comes out clean when inserted.
- Allow to cool thoroughly on a cookie rack then refrigerate for at least 1 hour before serving. Dust with confectioner’s sugar if desired.