Breakfast Custard

This recipe is very flexible. I have used many different flours, milks, and fruits. It does not disappoint. There is just something about lemon zest in the morning . . .

Serves 6:
3/4 c flour (I use 1/2 c rice, 1/4 c rye)
1/4 c sugar
zest of 1 lemon
6 pinches salt
6 eggs, beaten
1 T vanilla
2 c heavy cream (I use coconut milk)
1 qt berries or cherries

1. Preheat oven to 350F. Butter a casserole dish or individual ramekins. Dust with sugar.

2. Whisk together the dry ingredients. Add the eggs and vanilla. And then the cream.

3. Put berries in dish and pour custard over top. Bake for 25-45 minutes (depending on the size of dish you chose) or until the center jiggles only a bit and edges are golden. Let rest for a few minutes before serving.