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Saigon Cinnamon adds a sweet warm flavor to this classic French dessert, which combines the creaminess of a pudding and the texture of a cake.
3 cups blueberries
2 tablespoons chopped McCormick Gourmet™ Ginger, Crystallized
1/4 cup plus 1 tablespoon sugar, divided
1 cup whole milk
1/2 cup flour
1 tablespoon McCormick Gourmet™ Organic Cinnamon, Saigon, Ground
2 teaspoons McCormick Gourmet™ Organic Vanilla Extract, Pure Madagascar
Preheat oven to 325°F. Butter 10-inch deep dish pie plate or 9-inch square shallow baking dish. Sprinkle blueberries, ginger and 1/2 cup of the sugar in bottom of prepared dish.
Pour milk into blender container. Add eggs, flour, cinnamon, vanilla and remaining 1 tablespoon sugar; cover. Blend on high speed until well mixed. Pour batter over fruit.
Bake 25 to 30 minutes or until top is lightly browned. Sprinkle with confectioners' sugar. Serve warm with whipped cream, if desired.
Chef's Tip:Try with pitted cherries, sliced plums or sliced peaches, or a combination of fruit.
This recipe was adapted from Cat Cora's cookbook, Cooking from the Hip.
(Amount per serving)
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