Custard
Mango Berry Breakfast custard

This simple custard is easily whipped up in a food processor (or use a mixer) and fruit is added.  Even so, it's one of the tastiest dishes you could make for breakfast, brunch or even dessert.

5 tablespoons sugar, divided

2 tablespoons Butter Olive Oil, plus more for oiling the dish

3 eggs

3/4 cup whole or almond milk

1 teaspoon vanilla extract or Vanilla Balsamic Vinegar

1/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg

1/2 cup flour

1 1/2 cup frozen mango, diced

1 1/2 cups frozen blueberries

Preheat the oven to 350 degrees.  Lightly oil a 2 quart casserole dish.  Sprinkle with 1 tablespoon sugar, including partway up the sides.

In a food processor, blend 4 tablespoons sugar, the oil, eggs, milk, vanilla and salt for 1 full minute so it will aerate a bit.  

Add the flour and pulse about 15 times.  Gently pour into the casserole dish.  Evenly distribute the fruit on the batter.  Bake for about 45 minutes or until golden and the custard is set.

Let sit for 10 minutes before serving.  Serve as is or with whipped cream laced with your favorite white balsamic such as Key Lime or Mango if you wish.

* Feel free to change out the fruit with other berries, pears, pineapple, etc.