Blueberry Michel
- 1 pack (250 g) frozen blueberries (or fresh
- Cultivated blueberries)
- 2 rolls from the previous day
- 90 g Butter or margarine li>
- 100 ml Milk
- 75 g sugar li>
- pulp of 1/2 vanilla pod li>
-
grated zest of 1/2 untreated lemon - 3 Eggs (size M)
- 100 g ground almonds
- fat
- 1-2 TL Icing sugar
45 minutes
light
- 1.
- Thaw blueberries, wash cultivated blueberries briefly , read out and drain well. Halve the roll and cut into thin slices. Heat 40 g fat in a pan, add pieces of bread and toast until light brown while turning.
- 2.
- Put in a bowl and pour hot milk over it. Mix the remaining fat, sugar, vanilla pulp and lemon peel until creamy. Separate eggs. Gradually stir in the egg yolks. Add 75 g of almonds and the soaked rolls.
- 3.
- Beat the egg white until stiff and loosely under the mixtureto lift. Grease 4 ovenproof molds (approx. 12 cm Ø) and sprinkle with the remaining almonds. Put half of the blueberries in the molds. Pour bread mixture over it and sprinkle with remaining fruit.
- 4.
- Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 15 minutes. Sprinkle with powdered sugar while it is still hot and serve immediately.
1 person approx.:
- 620 kcal li>
- 2600 kJ
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