Berry casserole in a casserole dish and a small plate with a spoon;In Season 45

Recipe: Blueberry Custard Casserole

21 Jul 2015

Who needs mains with a dish like this?

SERVES 4

INGREDIENTS
FOR THE CRUST
1 cup plus 2 tbsp flour
¼ tsp salt
1 tbsp sugar
¼ cup butter at room temperature, cut into small pieces
Mixture of ½ tsp vanilla extract and 3 tbsp water
FOR THE CUSTARD FILLING
470g blueberries
1 tbsp flour
1 ½ tbsp golden syrup
1 tsp lemon zest, finely grated
1 egg
2/3 cup crème fraiche
½ tsp vanilla essence
1/8 tsp nutmeg

METHOD
1 Stir the flour, salt and sugar together in a bowl and then work in the butter using your fingers until the mixture resembles fine crumbs. Mix in enough vanilla water for the dough to pull together. Wrap the dough in clingfilm and place in the fridge for 15 minutes.
2 Roll out the dough and set in a 23cm baking pan. Press the dough up the sides using your palm and move longer pieces as needed to fill thin areas. The sides should be thinner at the bottom and rise slightly over the pan, to allow for shrinking during baking. Transfer to the freezer to harden.
3 Preheat the oven to 200C. Place the frozen crust on a sheet pan and bake until set and lightly browned, about 20 to 25 minutes. Pierce any large bubbles formed while baking with the tip of a knife. Remove from the oven.
4 Increase the oven temperature to 220C.
5 Prepare the custard filling by lightly tossing the blueberries with the flour, golden syrup and lemon zest. Spread the mixture evenly on the pre-baked crust.
6 Mix the egg, crème fraiche, vanilla and nutmeg together, using a hand blender, for about 2 to 3 minutes until thick and thoroughly combined. Pour the mixture over the berries.
7 Bake until the custard has browned and the crust is puffed, about 35 minutes. Allow to cool before serving.