A recipe from the Good Food collection.
300g (2 punnets) blueberries
1 vanilla bean
250ml (1 cup) ready-made thick vanilla custard
4 tablespoons thick (double/heavy) cream
2 tablespoons icing sugar, plus extra, for dusting
2 teaspoons finely grated orange zest
150g butternut biscuits (cookies)
1. Divide the blueberries among six 185 ml (6 fl oz/¾ cup) ramekins.
2. Split the vanilla bean in half lengthways, then scrape out the seeds and put them in a bowl (reserve the vanilla pod for another use). Add the custard, cream, icing sugar and orange zest and mix together well. Spoon the mixture over the berries.
3. Put the biscuits in a sealed bag and crush them with a rolling pin. Sprinkle the crumbs evenly over the custards and refrigerate for 1 hour.
4. Heat the grill (broiler) to medium. Dredge the tops of the crumbles generously with icing sugar and grill for about 2–3 minutes, or until lightly browned. Serve hot.