Custard Cake With Blueberries

• Preheat oven to 180°C/350°F (160°C fan) with the shelf in the course of the oven.
• Grease a 20 cm / 8″ springform pan with butter. Line the bottom and sides with paper.

CUSTARD:

• Warmth milk: Warmth the milk with vanilla and half the sugar in a medium saucepan over medium warmth till scorching.
• Whisk egg: Whisk yolks with remaining sugar, then whisk within the cornflour.
• Milk into egg: Slowly pour about 1/2 cup scorching milk into the eggs whereas whisking. As soon as included, pour in remaining milk and whisk to mix.
• Thicken: Pour the combination again into the saucepan. Cook dinner on medium, whisking continually till you’re feeling it beginning to thicken then instantly flip right down to low (2 – 3 minutes). Preserve whisking then if you see a lazy bubble seem and burst on the floor, whisk for 30 seconds longer.
• Enrichen with butter: Take off the range. Whisk in butter till easy. Scrape right into a bowl then cowl with cling wrap touching floor. Go away to chill whereas making the batter (Word 5 for custard ideas)

CAKE:

• Batter: Whisk Moist components in a big bowl. Add the Dry components then whisk till easy. Take away 1/3 cup of the batter (Word 5) then pour the remaining batter into the ready pan and easy the floor. (Bake the 1/3 cup batter in a separate greased ramekin for 25 minutes).
• Custard topping: Whisk custard till easy. Dollop half across the edges of the cake floor then unfold inwards with offset knife. Easy the floor, then scatter with half the blueberries. Combine remaining blueberries into remaining custard, then unfold throughout the cake floor, urgent blueberries in to flatten the floor.
• Bake 45 minutes: Place the cake within the oven and bake for 35 minutes. Take away, then use 2 small paring knives to burst among the blueberries on the floor (1 knife to cease blueberry spinning, the opposite to burst). Restrict bursting time to 1 minute, now not! Then bake for an extra 10 minutes.
• Cool: Take away cake from the oven. Absolutely cool within the cake pan (round 3 hours). Then refrigerate for 12 hours, nonetheless within the pan.
• Serve! Take away cake from the pan then minimize into slices. Finest served at room temperature quite than fridge chilly!