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UPSIDE-DOWN CAKES_ blueberry with crème anglaise

 blueberry with crème anglaise
UPSIDE-DOWN CAKES_ blueberry with crème anglaise

These mini dessert cakes, served with a light and pourable custard, are easy to make and look very impressive.


8 tbsp unsalted  butter,   softened, plus extra for   greasing

1⁄4 cup light brown sugar 

3½oz (100g) frozen   blueberries 

1⁄2 cup granulated sugar 

2 eggs 

1 tsp vanilla extract

3⁄4 cup self-rising flour 

For the crème anglaise 

1 vanilla bean, split in half,   lengthwise 

3⁄4 cup whole milk 

2 egg yolks 

2 tbsp granulated sugar

Check also :Tart treacle 


Preheat the oven to 350°F (180°C). Grease the muffin pan. Sprinkle the brown sugar into each hole and top with equal quantities of the blueberries. Beat the butter and granulated sugar in a bowl until light and fluffy. 

Add the eggs to the butter mixture, one at a time, beating well after each addition until combined. Add the vanilla extract, sift in the flour, and fold in gently. Divide the batter evenly between the holes in the pan. 

Bake for 20 minutes, until well-risen and golden brown. Let cool slightly. For the crème anglaise, cook the vanilla bean and milk in a saucepan over low heat for 5 minutes, until hot, but not boiling.

Remove the vanilla bean, scrape out the seeds, and add to the milk. In a heatproof bowl, whisk the egg yolks and granulated sugar until combined. Pour in the hot milk and whisk until the sugar has dissolved. Pour the mixture back into the pan. 

Cook the mixture over low heat for 2–3 minutes, stirring constantly, until thick enough to coat the back of a spoon. Invert the muffin pan over a large serving plate and leave for 2–3 minutes before taking off the pan. Serve immediately with the crème anglaise.

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