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.
- See also: Redcurrant season in Norway
This dessert is as good as it is simple and healthy!
Ingredients (Serves 4)
2 cups fresh blueberries (500 grams)
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