• Prep time: 10 minutes

• Bake time: 35–40 minutes

• Servings: 2–4 (depending on the size of your ramekins/baking dish)

Ingredients

• 1 cup (approx. 150g) Fresh blueberries (plus a few extra for topping)

• 2 large Eggs

• ¼ cup (50g) Granulated sugar

• ½ cup (120ml) Whole milk

• ¼ cup (60ml) Heavy cream (Note: You can use all milk if you want it lighter, but cream makes it extra rich!)

• 3 tablespoons All-purpose flour

• 1 teaspoon Vanilla extract

• 1 tablespoon Melted butter (for greasing the baking dish)

• Optional: Powdered sugar for dusting on top

Instructions

1. Prep the Oven and Dish

• Preheat your oven to 180°C (350°F).

• Brush the inside of a medium baking dish (or 2–3 smaller glass ramekins, like the one in the photo) with the melted butter.

2. Arrange the Berries

• Wash and thoroughly dry your blueberries.

• Place a generous handful of blueberries at the bottom of your greased baking dish(es).

3. Mix the Custard Batter

• In a mixing bowl, whisk the eggs and sugar together until smooth and slightly pale.

• Whisk in the all-purpose flour until no lumps remain.

• Slowly pour in the milk, heavy cream, and vanilla extract. Whisk gently until you have a smooth, thin batter (it will look like pancake batter but much thinner).

4. Pour and Bake

• Carefully pour the liquid batter over the blueberries in the dish. The berries will naturally float to the top—that is exactly what you want!

• Place the dish in the preheated oven and bake for 35 to 40 minutes.

• How to tell it’s done: The edges should be golden brown and puffed up, and the center should be mostly set with just a slight, tiny jiggle when shaken.

5. Serve

• Remove from the oven and let it cool slightly for 5–10 minutes (it will deflate a little as it cools, which is normal).

• Dust the top with a little powdered sugar, spoon a few extra fresh blueberries on top, and enjoy it warm with a spoon!

Tip: If you want that extra gooey, stringy texture shown on the spoon in the photo, enjoy it right out of the oven while it’s still warm. If you prefer a firmer, more sliceable custard, let it cool completely and chill it in the fridge for an hour before serving.