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Wednesday, October 11, 2017

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.
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INGREDIENTS: -
πŸ”Έ3 eggs (mine were quite small, if they are large I only put two)
πŸ”Έ125 g vanilla or natural yogurt πŸ”Έ300 g flour 0000 (2 cups and 1/3 approx) πŸ”Έ1 tablespoon baking powder πŸ”Έ80 ml skim milk (de cup) πŸ”Έ50 ml sunflower oil or corn πŸ”Έ Extract or vanilla essence πŸ‘‰ one teaspoon of tea πŸ”Έ150 g of sugar (1 and 1/4 cup) πŸ‘‰ (can replace 50 g of sugar for 5 sachets of sucralose hileret powder or 6 of stevia powdered)
πŸ”Έ100 g fresh or frozen blueberries (can be replaced by strawberries, apples cut into small cubes or pears)
PROCESS:
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πŸ‘‰ mix the eggs with yogurt, sunflower oil or corn, essence, sugar and milk πŸ‘‰ mix and sift the dry ones (flour and powder) πŸ‘‰ add to the moist mixture πŸ‘‰ return without whipping (thus not developing the gluten and the preparation is super tender πŸ‘‰in a teflon or greased metal pan, distribute 3/4 of the preparation, place the blueberries and above the rest of the mixture πŸ‘‰ bring to the oven for 40/50 min at temperature moderate (180/190 degrees) until pinched with a toothpick dry πŸ‘‰ leave to cool completely before unmolding and cutting πŸ˜‹πŸ’•

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