How to make
This is a quick and interesting dessert idea, that is also extremely easy to make. All you need are muffin tins to make the baskets. The cream, which I made is the most ordinary and can be replaced with another of your choice - cream, cheese cream - or if you are in a hurry, you can simply prepare it from ready-made starch. My idea is mainly to offer you a way of serving these interesting baskets.
They are prepared in the following simple way:
Spread the tortilla wraps (the same ones we use to make fajitas) with the melted butter on both sides, by using a kitchen brush. Lightly sprinkle them with brown sugar only on one side and if desired, sprinkle them with cinnamon. Cut them into 4 right triangles.
We place two triangles in each muffin tin, so that the base lies firmly on the bottom, and the sharp /that is, narrower/ part protrudes slightly upwards. Press it down to fit well into the mold and sprinkle with remaining brown sugar.
Bake for a very short time - about 4-5 minutes in an oven preheated to 370°F (190°C).
Take them out and leave them to cool and harden, then take out the ready-made baskets from the tins.
For the cream, beat the yolk with a little of the milk, starch and vanilla. Put the rest of the milk on a moderate heat along with the sugar and the finely grated lemon peel. As soon as the milk boils and the sugar has melted, pour the starch in a thin stream and stir intensively, until it thickens. Finally, add the butter.
Cool the finished cream slightly, so that it hardens more, by beating occasionally to prevent the formation of a crust.
Place a few spoons of cream in each basket and place blueberries on top.
If desired, you can sprinkle the blueberries with powdered sugar.
Serve them immediately, because it is possible that if we put the baskets in the refrigerator, they will soften and not be as crunchy.
Enjoy!
