Simon Rimmer Baked Brioche Custard Cake with Blueberries recipe on Sunday Brunch

Simon Rimmer served up a delicious Baked Brioche Custard Cake with Blueberries, Cream and Custard on Sunday Brunch.

The ingredients are: 350g of blueberries, 100g of blueberry or blackberry jam, 400g of brioche bread and 75g of white choc chips.

For the custard: 125ml of single cream, 150ml milk, 3 egg yolks and 60g sugar.

Serve with pouring cream and fresh blueberries.

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