Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan forced. Tear 4 pieces of foil long enough to wrap around each of 4 x 1 1/4-cup straight-sided ovenproof dishes. Fold each piece of foil into quarters lengthwise. Wrap foil around each dish, extending 4cm above rim; secure with sticky tape.
2.Brush each dish with butter. Sprinkle 1 teaspoon of the sugar inside each dish, tilting to coat; shake out excess. Place dishes on a baking tray.
3.Combine egg yolks and remaining sugar in a heatproof bowl; whisk until light and creamy. Whisk in flour, then hot milk.
4.Pour mixture into a saucepan; cook and stir over low heat For 5 minutes or until mixture thickens. Transfer to a clean heatproof bowl. Cool for 5 minutes, stirring to prevent a skin forming.
5.Using an electric mixer, beat egg whites in a large clean, dry bowl until soft peaks form. Fold egg white into milk mixture until just combined. Fold in blueberries.
6.Spoon into prepared dishes. Bake for 20 minutes or until well risen. Remove foil collar. Dust with icing sugar. Serve immediately with cream.
To scald milk: Heat milk in a saucepan over low heat; simmer until almost boiling.
Note
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