Ingredients (4 servings):
250 g natural yoghurt 0% not too liquid
125g blueberries
50g brown sugar
25 g flour
3 eggs
1 teaspoon rum
1 vanilla pod
Preparation:
Preheat oven to 220 ° C.
Wash the blueberries if they are fresh, let them thaw if frozen.
In a bowl, mix the eggs with the brown sugar. Split the vanilla pod in two lengthwise, scrape the seeds and add to bowl.
Whisk vigorously until the mixture is pale and foamy.
Gradually add the rum, then the yoghurt and the flour, whisking well.
When the paste is homogeneous, divide it in lightly oiled ramekins and sprinkle with blueberries and bake for 15 minutes.
Let cool down before eating.