Creative Custard & Blueberry Compote

I have had the creative bug lately and not a lot of talent to do much about it.  I have done some macrame this summer!  I surprised myself but not sucking too badly at it.  Even more surprising is that it is super relaxing.

I decided to take my creative juices into the kitchen today while I wait for amazon to bring me more macrame supplies.

Life with eggs is pretty wonderful for me.   It has helped a lot.    Here is a, still dairy free, sweet treat for a summer evening!  (mumbles...) or for dinner... (ahem)

Custard

1-1/2 cups sugar
12 large eggs
5 cups soymilk
Dash of salt
1 tablespoon of vanilla extract OR maple syrup like I did instead
Nutmeg if desired

Preheat oven to 350 and grease a 13x9 pan.  I got to use my purple Le Creuset! 

Mix the sugar, salt, vanilla or maple, and eggs until combined.  Add half the milk of your choice and stir again until sugar is dissolved.  Add the remaining milk and mix well.

Pour into prepared pan.  Sprinkle with nutmeg if you are going to do that.

Bake for 1 hour or until the center is set.  Insert a sharp knife in the center to test it.  Knife clean? Custard done.

Allow to cool and then move it to the fridge to get nice and cold.

Blueberry Compote

1/2 cup sugar
1/2 cup water
2 cups fresh, rinsed blue berries

Bring the water and sugar to boil over medium heat.  Add the blueberries.  Continue to cook for about 5 minutes, stirring periodically.

Compote can be used warm or cold.   I store mine in a mason jar.