Blueberry-Michel
easy
45 mins
45 mins
Ingredients
- 1 pack of (250 g) frozen blueberries (or fresh
- 7-10 Tbsp cultivated blueberries)
- 2 Bread rolls from the previous day
- 90 g Butter or margarine
- 100 ml Milk
- 75 g Sugar
- 7-10 Tbsp pulp of 1/2 vanilla pod
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 3 Eggs (size M)
- 100 g crushed almonds
- 7-10 Tbsp Grease
- 1-2 TEASPOONS Icing sugar
Directions
- 1
Defrost the blueberries, briefly wash and sort the cultivated blueberries and drain well. Halve rolls and cut into thin slices. Heat 40 g fat in a frying pan, add bread pieces and roast light brown while turning.
- 2
Put them in a bowl and pour hot milk over them. Cream the remaining fat, sugar, vanilla pulp and lemon zest. Separate the eggs. Stir in the egg yolks bit by bit. Add 75 g almonds and the soaked rolls.
- 3
Beat the egg whites until stiff and fold loosely into the mixture. Grease 4 ovenproof dishes (approx. 12 cm Ø) and sprinkle with the remaining almonds. Put half of the blueberries into the moulds. Fill with bread mixture and sprinkle with remaining fruit.
- 4
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 15 minutes. Sprinkle with icing sugar while still hot and serve immediately.
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