‘Self-Caught’ Blueberries with Homemade Vanilla Cream

Blueberry heavenFinally, the blueberry season has arrived and Norwegian forests are covered with these delicious blue friends!

European blueberries (Vaccinium myrtillus) are rich on anti-oxidants, vitamin C, iron and magnesium. They are suitable for making marmalade and jelly, but are also very tasty as dessert.

This dessert is as good as it is simple and healthy!

Ingredients (Serves 4)

2 cups fresh blueberries (500 grams)

Vanilla cream

6 egg yolks

0.5 cups sugar (120 grams)

16.9 oz whole fat milk (5 deciliters)

1 vanilla pod


Place the egg yolks in a bowl and whisk them together with one-third of the sugar until fluffy.

Place the milk in a thick bottomed pan and sprinkle the remaining sugar evenly over the milk. The sugar will create a surface in the pan.

Split the vanilla pod lengthwise and remove the seeds. Add both seeds and rod into the milk. Boil the milk without stirring the pan (the sugar prevents the milk from burning).

Pour the boiling milk mixture over the egg mixture whisking constantly.

Put the mixture gently to boil over low heat and constant stirring. The cream should maintain a temperature of about 176 F.

When mixture sticks to the back of a wooden spoon, the cream is ready. Take out the vanilla pod and leave it to cool in the refrigerator covered in a plastic wrap.

The cream can be served both warm and cool.

The cream will keep for about two days in the refrigerator.


Recipe and photo by: Anette Broteng Christiansen, ThorNews

Categories: Culinary Surprises, Recipes

5 replies

  1. Nice! Familiar setting…. 🙂

  2. Fresh blueberries this time of year, here in New Mexico, come from Chile and Argentina. I can tell the difference. And prefer those from Argentina.

    More of a tang, all the flavors just a bit more accented.

  3. Actually looks Fantastic ! thank you will try it def 🙂

  4. Blueberry season in Oregon we have three bushes of our own. Making this with our next harvest. Looks wonderful.

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