Upside-Down Cakes Blueberry with Crème Anglaise

Servings: 6

Calories: 2314

Ingredients:

• 4 oz unsalted butter, softened, plus extra for greasing
• 1 oz soft light brown sugar
• 3 ½ oz Columbia Fruit frozen blueberries
• 4 oz granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 4 oz self-rising flour
• 1 vanilla pod, split in half, lengthways
• 7 fl oz whole milk
• 2 egg yolks
• 2 tbsp granulated sugar

Preparation:

• Preheat the oven to 350°F
• Grease the muffin tin.
• Sprinkle the brown sugar into each hole and top with equal quantities of the blueberries.
• Whisk the butter and granulated sugar in a bowl until light and fluffy.
• Add the eggs to the butter mixture, one at a time, whisking well after each addition until combined.
• Add the vanilla extract, sift in the flour, and fold in gently.
• Divide the batter evenly between the holes in the tin.
• Bake for 20 minutes, until well risen and golden brown.
• Leave to cool slightly.
• For the crème anglaise, cook the vanilla pod and milk in a saucepan over a low heat for 5 minutes, until hot, but not boiling.
• Remove the vanilla pod, scrape out the seeds, and add to the milk.
• In a heatproof bowl, whisk the egg yolks and granulated sugar until combined.
• Pour in the hot milk and whisk until the sugar has dissolved.
• Pour the mixture back into the pan.
• Cook the mixture over a low heat for 2–3 minutes, stirring constantly, until thick enough to coat the back of a spoon.
• Invert the muffin tin over a large serving plate and leave for 2–3 minutes before taking off the tin.
• Serve immediately with the crème anglaise.