blueberry creme.

blueberries are really in season at the moment.

and since i tried out the blueberry reduction from bravetart i can't get enough of using it.

by the way, it tastes great in natural yogurt!

this time i didn't want to use it in ice cream - yet again - so i decided to make it into a creme, a pudding, if you may.

i've never tried a fruity pudding, so i anticipated it's outcome.

and i was not disappointed.

i definitely want to try this with different fruit in the future.

and it looks really great and elegant as a dessert, served in glasses.

blueberry creme

425g milk

100g blueberry reduction

1/4 vanilla bean seeds and 1/4 tsp vanilla extract

65g sugar

1/4 tsp salt

1 tsp kirsch

35g cornstarch

2 eggs

(optional: a few drops of food coloring) 

bring milk, blueberry reduction, vanilla, sugar, salt and kirsch to a boil.

let stand for 1 hour.

mix together eggs and cornstarch with 3 tbsp of the blueberry mixture (sieve if it clumps).

heat the rest of the blueberry mix again. 

when it is sufficiently warm (steaming, but not boiling!), add the egg mixture and stir vigorously. 

bring to a gentle boil for 2 minutes, then remove from heat.
stir for 5 minutes, until mixture has cooled down.
pour into food processor and process until completely smooth.

fill into dessert glasses, let cool, then top with vanilla sauce, whipped cream and/or fruit.

notes:

make homemade vanilla sauce to top your fruity creme!

vanilla sauce

150g milk
25g sugar
1/4 tsp vanilla extract
5g cornstarch
1 egg yolk

mix together all ingredients.
bring to a boil, stirring constantly.
pour over the other cooled creme.