How to make
Start by preparing the blueberry layer. Place the blueberries in a small saucepan along with the sugar and water. Cook over medium heat until the berries begin to soften and release their juices.
Simmer the mixture for a few minutes until it thickens slightly and reaches a sauce-like consistency. This step enhances the natural sweetness and creates a rich fruit layer. Remove from heat and allow it to cool completely before assembling the dessert.
Meanwhile, prepare the vanilla custard cream. In a bowl, mix the egg yolks with the sugar and cornstarch until smooth and lump-free. Add a small amount of warm milk to temper the mixture, stirring continuously to avoid curdling.
Heat the remaining milk in a saucepan until warm, then gradually add the egg mixture while stirring constantly. Cook over low to medium heat, stirring continuously, until the cream thickens into a smooth and velvety custard.
Remove from heat and add the butter and vanilla extract. Stir until the butter melts completely and the cream becomes glossy and smooth. Allow the cream to cool, covering it with plastic wrap if desired to prevent a skin from forming.
Assemble the dessert by layering the cooled blueberry sauce and vanilla cream in serving glasses. Alternate layers as desired, finishing with a smooth layer of cream on top for an elegant presentation.
Refrigerate the desserts for at least 2 hours to allow them to set properly and develop their flavors.
Before serving, decorate with fresh blueberries and optional sugar pearls for a refined and festive look. Serve well chilled directly in glasses or dessert bowls.
Try more quick desserts in a glass - discover our light cheesecake cups, quick tiramisu in a glass, and classic semolina cream desserts for even more inspiration.
