Cream with blueberries

Ingredients for Cream with blueberries

Instructions for Cream with blueberries

To prepare the Cream with blueberries recipe, please follow these instructions:

Dip the blue berries, sprinkle the sugar and heat them to the pan on a pan. Flip gently around them.

Soak the house blossom in cold water for 3 minutes and turn off the water. Remove the blueberries from the fluff and stir the house flask until it is melted.

Bring the milk to the boil. Stir egg yolks, sugar and corn starch together. Pour the spoonful of milk into the egg while slowly whipping and bring the cream back into the pan. Let the cream boil for a few minutes.

Stir the butter in the flour with vanilla sugar. Add the cream while the dough is gathered with light hand. Fill the dough in a spring shape of approx. 23 cm with baking paper at the bottom. Push the dough into the edge to get high sides. Prepare the piebag at 200 degrees on the next shelf for 10 minutes. Take it out and wide the cream over the dough and behind the additional 15 minutes. Take it out and let it cool off.

Lay the blueberries on top. Let the cake be cold but not ice cold. Serve it with a thin layer of sifted flour and decorate it. With a little red berry.