Blueberry Fudgy Sponge Custard

And look at the delight I bring you today, so that you can prepare it and share it as a family.
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INGREDIENTS: -
??3 eggs (mine were quite small, if they are large I only put two)
??125 g vanilla or natural yogurt ??300 g flour 0000 (2 cups and 1/3 approx) ??1 tablespoon baking powder ??80 ml skim milk (de cup) ??50 ml sunflower oil or corn ?? Extract or vanilla essence ?? one teaspoon of tea ??150 g of sugar (1 and 1/4 cup) ?? (can replace 50 g of sugar for 5 sachets of sucralose hileret powder or 6 of stevia powdered)
??100 g fresh or frozen blueberries (can be replaced by strawberries, apples cut into small cubes or pears)
PROCESS:
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?? mix the eggs with yogurt, sunflower oil or corn, essence, sugar and milk ?? mix and sift the dry ones (flour and powder) ?? add to the moist mixture ?? return without whipping (thus not developing the gluten and the preparation is super tender ??in a teflon or greased metal pan, distribute 3/4 of the preparation, place the blueberries and above the rest of the mixture ?? bring to the oven for 40/50 min at temperature moderate (180/190 degrees) until pinched with a toothpick dry ?? leave to cool completely before unmolding and cutting ????

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