1 (16 ounce) can blueberry pudding
2 (3 ounce) packages instant vanilla pudding mix
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 cup evaporated milk
1 cup milk
1 (8 ounce) can evaporated milk
3 tablespoons milk
1 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (8 ounce) 9 inch round custos.
In a large bowl, mix blueberry puddings with pudding. Beat in sugar, eggs, vanilla, milk, evaporated milk, milk, lemon juice and lemon zest.
Spread evenly into 3 squares. Bake in preheated oven for 40 minutes, or until custards are set and using the Toaster Iron for medium heat. Pour pudding mixture into 2 individual large muffin cups. Adjust egg whites as needed and flour if necessary. Serve puddings chilled.