Blueberry Fudgy Sponge Custard

And look at the delight I bring you today, so that you can prepare it and share it as a family.
-
INGREDIENTS: -

🔸3 eggs (mine were quite small, if they are large I only put two)
🔸125 g vanilla or natural yogurt 🔸300 g flour 0000 (2 cups and 1/3 approx) 🔸1 tablespoon baking powder 🔸80 ml skim milk (de cup) 🔸50 ml sunflower oil or corn 🔸 Extract or vanilla essence 👉 one teaspoon of tea 🔸150 g of sugar (1 and 1/4 cup) 👉 (can replace 50 g of sugar for 5 sachets of sucralose hileret powder or 6 of stevia powdered)
🔸100 g fresh or frozen blueberries (can be replaced by strawberries, apples cut into small cubes or pears)
PROCESS:
-
👉 mix the eggs with yogurt, sunflower oil or corn, essence, sugar and milk 👉 mix and sift the dry ones (flour and powder) 👉 add to the moist mixture 👉 return without whipping (thus not developing the gluten and the preparation is super tender 👉in a teflon or greased metal pan, distribute 3/4 of the preparation, place the blueberries and above the rest of the mixture 👉 bring to the oven for 40/50 min at temperature moderate (180/190 degrees) until pinched with a toothpick dry 👉 leave to cool completely before unmolding and cutting 😋💕

Share this post