Ingredients
-
2 tsp
butter
, melted
-
1/4 cup plus 1 tbsp
granulated sugar
-
1/2 pint
blueberries
, about 1 cup
-
3
eggs
-
2/3 cup
35%
cream
-
1/2 cup
milk
-
1 tsp
orange liqueur
-
1/4 cup
all-purpose
flour
, sifted
-
icing sugar
, optional
Instructions
- Preheat oven to 400F. Brush 6 4-in. ramekins with butter and dust with 1 tbsp granulated sugar. Divide blueberries among ramekins. Place ramekins on a baking sheet.
- Whisk eggs until frothy in a medium bowl. Whisk in 1/4 cup sugar, cream, milk and liqueur. Gently whisk in flour until just combined. Do not overmix. Scrape batter evenly over berries.
- Bake in centre of oven until set but jiggly when gently shaken, about 20 min. Let stand 10 min. Serve warm, dusted with icing sugar.
Prep tip
Use a 9-in. glass pie plate instead of individual ramekins. Bake uncovered, 20 min. Cover with foil and continue baking until set but jiggly when gently shaken, 10 to 15 more min.
Nutrition (per serving)
- Calories
- 225,
- Protein
- 5 g,
- Carbohydrates
- 22 g,
- Fat
- 14 g,
- Fibre
- 1 g,
- Sodium
- 58 mg.
You’ll love this sweet decadent dessert baked with a creamy filling.
