1.Whisk eggs in medium bowl until combined; stir in cream, extract and sugar. Strain mixture into jug; stand 10 minutes.
2.Pour mixture into six 1-cup (250ml) heatproof dishes. Place dishes in large bamboo steamer; place steamer, covered, over large saucepan of simmering water. Cook 30 minutes or until just set. Remove dishes from steamer; cool slightly.
3.Meanwhile, heat sake, rind and extra sugar in small saucepan; bring to the boil. Reduce heat; simmer, uncovered, 1 minute or until syrupy. Add blueberries; simmer, covered, 2 minutes or until syrup turns purple. Remove pan from heat.
4.Serve custards topped with blueberries.
Wrap the steamer lid in a clean tea towel to avoid condensation drops falling onto the custards. Cook custards in two batches if they don’t all fit in your steamer.
Note
Related
Sign up for our newsletter
Want 20% off at THE ICONIC? Sign up to the latest news at Women’s Weekly Food.
