Steamed Vanilla Custard with Blueberry Compote

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Steamed Vanilla Custard with Blueberry Compote

No floury custard here! This is a true custard recipe. No cornflour, just egg yolk to thicken it into a deliciously creamy, silky dessert. The tartness of the blueberry compote pairs beautifully with the sweet and velvety custard.
Prep Time 15 mins
Cook Time 30 mins
Servings 4


  • 150g blueberries, fresh or frozen
  • 20g caster sugar
  • 350ml milk
  • 3 egg yolks
  • 50g sugar
  • 1 tsp vanilla bean paste


  • Place the blueberries and caster sugar in the thermal bowl. EXPERT / 4 minutes / speed 3 / 95 degrees / cap ON. Remove and set aside. Clean your thermal bowl.
  • Fill your kettle and turn it on. Place milk, egg yolks, sugar and vanilla bean paste in the thermal bowl. EXPERT / 8 minutes / speed 8 / 80 degrees / cap ON.
  • Pour mixture into a heatproof bowl that will fit in your internal steaming basket (I used a large cereal bowl). Cover with foil. Place bowl in the internal steaming basket.
  • Give the thermal bowl a quick rinse. Pour in 500ml of just-boiled water. Insert the internal steaming basket. Run the STEAM program for 15 minutes. Remove carefully and serve hot or cold with the blueberry compote.


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