Blueberry Malva Vanilla Custard (Print Version)
Lush blueberry malva paired with creamy vanilla custard offers a nostalgic, comforting finish.
# Ingredients:
→ Base Batter
01 -
1 cup all-purpose flour
02 -
1 cup granulated sugar
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
06 -
1/2 cup unsalted butter, melted
07 -
1/2 cup whole milk
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
10 -
1 cup fresh or frozen blueberries
→ Vanilla Custard
11 -
2 cups whole milk
12 -
1/2 cup heavy cream
13 -
1/4 cup granulated sugar
14 -
2 tablespoons cornstarch
15 -
1 teaspoon vanilla extract
16 -
Pinch of salt
# Steps:
01 -
Preheat oven to 350°F. Grease an 8-inch square baking dish to prevent sticking.
02 -
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until uniformly mixed.
03 -
In a separate bowl, blend melted butter, whole milk, eggs, and vanilla extract until smooth.
04 -
Gradually stir wet ingredients into the dry mixture, mixing until just combined. Gently fold in the blueberries for even distribution.
05 -
Transfer batter to the prepared baking dish. Smooth the top with a spatula for even baking.
06 -
Bake for 30–35 minutes or until a toothpick inserted in the center emerges clean. Allow to slightly cool.
07 -
While the pudding bakes, combine whole milk, heavy cream, granulated sugar, cornstarch, vanilla extract, and a pinch of salt in a medium saucepan. Whisk constantly over medium heat until thickened, about 5–7 minutes.
08 -
Remove custard from heat and let it cool slightly to achieve desired serving consistency.
09 -
Allow the pudding to cool for approximately 10 minutes before serving. Serve warm slices with vanilla custard generously drizzled on top.
# Notes:
01 -
For best flavor, use ripe fresh blueberries or thawed frozen blueberries. Avoid overmixing batter to ensure a light texture.