Cooking time: 10 minutes Chilling time: 3 hoursThe intense citrus in the cool, creamy gelatin accents the mellow blueberries. This dish is special enough for company.
Preparation time: 10 minutes Cooking time: 10 minutes Chilling time: 3 hours
CUSTARD
1¾ cups whole milk, divided
2 teaspoons plain gelatin
3 tablespoons sugar
2 tablespoons finely grated clementine or tangerine peel
Pinch of salt
3 tablespoons fresh clementine or tangerine juice
SAUCE
1 cup frozen blueberries, thawed
1 tablespoon sugar
1 tablespoon water
1. Coat four 6-ounce custard cups or 5-ounce ramekins with vegetable oil spray.
2. To prepare the custard: Pour ¼ cup of the milk into a small, heatproof bowl, sprinkle with gelatin, and let stand for 5 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin dissolves.
3. Meanwhile, in a medium saucepan, combine the sugar, clementine or tangerine peel, salt, and the remaining 1½ cups milk. Bring just to a boil over medium heat. Reduce the heat to low and cook for 5 minutes, stirring frequently, at a bare simmer. Remove the saucepan from the heat. Stir in the gelatin mixture and the juice. Pour through a fine strainer into a 4-cup glass measuring cup.
4. Evenly divide the milk mixture among the custard cups. Chill, loosely covered, for at least 3 hours, or until set.
5. To prepare the sauce: In a medium saucepan, combine the blueberries, sugar, and water. Cook over medium heat, stirring, for about 5 minutes, or until softened and a sauce forms.
6. Dip the bottom of each custard cup into a bowl of hot water for about 10 seconds and run a table knife around the inner edge. Invert onto serving plates and serve with sauce.
MAKES 4 SERVINGS
Per serving: 149 calories, 26 g carbohydrate, 4 g protein, 4 g fat, 2 g saturated fat, 15 mg cholesterol, 65 mg sodium, 1 g fiber
Carbohydrate Choices: 2
Dietary Exchanges: 1 starch, ½ fruit
NOTE: If desired, the sauce can be refrigerated, tightly covered, up to 1 week.
