Skillet Custard With Berry Sauce

• Berry Sauce:
• 2 tablespoons frozen grape juice concentrate, thawed
• 1 cup blackberries
• 1/2 cup chopped strawberries
• 1/2 cup blueberries
• Custard:
• 4 eggs
• 1/3 cup heavy cream
• 1/4 cup milk
• 1 teaspoon white sugar
• 3 tablespoons rice flour
• 1/2 teaspoon baking powder
• 1/4 tablespoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice

1. To make berry sauce, stir together grape juice concentrate, strawberries, blackberries, and blueberries in a saucepan over medium heat until the berries pop, and the mixture begins to bubble. Turn the heat to medium-low, and simmer until thickened, stirring occasionally, 5 to 10 minutes. Once thick, pour into a serving dish, and allow to cool 15 minutes at room temperature, or refrigerate until cold.
2. Whisk together eggs, cream, milk, and sugar in a bowl until the sugar has dissolved, then whisk in the rice flour, baking powder, cinnamon, clove, and allspice.
3. Heat an 8 inch nonstick skillet over medium-low heat. Add 1/2 cup of the egg mixture, and cook until firm, then fold in half and remove to a serving plate. Repeat with remaining custard mixture. Spoon the cooled berry sauce over custards to serve.

berry sauce, frozen grape juice concentrate, blackberries, chopped strawberries, blueberries, custard, eggs, heavy cream, milk, white sugar, rice flour, baking powder, ground cinnamon, ground cloves, ground allspice

Taken from www.allrecipes.com/recipe/149043/skillet-custard-with-berry-sauce/ (may not work)