Blueberry Custard Slice Recipe

"I saw this being made a while back, and found the recipe again at the Sydney markets site. It looked so delicious, it was more like a pudding, best served warm from the oven. Serve with yoghurt or ice-cream."

Original is 7 servings

Metric US

I've Tried It

Ingredients

Add to Shopping List

4 large eggs (at room temperature, separated)
3/4 cup caster sugar
1 teaspoon vanilla extract
125 grams melted butter

3/4 cup all-purpose flour (plain flour)
500 ml milk (warmed)
125 grams blueberries
Icing sugar, for dusting

Nutritional

Serving Size: 1 (194.3 g)
Calories 450.2
Total Fat - 24.3 g
Saturated Fat - 14.2 g
Cholesterol - 194 mg
Sodium - 392.7 mg
Total Carbohydrate - 50.9 g
Dietary Fiber - 2.5 g
Sugars - 27.3 g
Protein - 8.2 g
Calcium - 55.7 mg
Iron - 1.1 mg
Vitamin C - 6.5 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 150°C/130°C fan-forced. Grease and line an 18cm x 28cm (3.5cm deep) lamington pan with baking paper.

Step 2

Place egg whites into a bowl and beat until firm peaks form. Set aside. Place egg yolks and sugar in a large bowl. Using electric beaters, whisk for 2 minutes until light and creamy. Add vanilla and melted butter and whisk for 1 minute until well combined.

Step 3

Gradually whisk in flour until batter is well combined. Gradually beat in warm milk. Using a large metal spoon, just stir in egg whites (note, about 2-3 stirs is all that is required – the mixture will look lumpy). Pour mixture into prepared pan. Scatter blueberries over the top. Bake for 45-50 minutes until pale golden and just set.