Baked Vanilla Custard with Blueberry Compote

Method

Blueberry Compote

Thinly peel the zest of 1 orange and place in a small saucepan. Juice the oranges and add with the cardamom, cinnamon and sugar. Bring to the boil and reduce the liquid by half. Strain through a sieve and return the liquid to the saucepan with the blueberries. Cook for 1 minute, add the lime juice then set aside to cool.

Baked Vanilla Custard

Split the vanilla bean lengthwise, scrape out the seeds and place both bean and seeds in a saucepan with the cream. Gently bring to the boil then remove from the heat and set aside for 20 minutes so the vanilla infuses the cream. Preheat the oven to 160°C. Lightly whisk the egg yolks and caster sugar then pour the warm cream into the eggs, whisking gently. Pour the custard through a fine sieve into a jug then pour into 6 x 125ml ramekins. Place the ramekins in a large baking dish lined with a tea towel (this will stop the ramekins moving around) then fill with water until it comes halfway up the sides of the ramekins. Bake for 30 minutes or until the custard has a slight wobble. Remove the ramekins from the water and cool. Place a large spoonful of blueberry compote on the top of each custard and serve.

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