Koch is the Austrian word for a small dessert somewhere between a pudding and a soufflé lighter than a pudding but much more stable than a soufflé. It works best in baking dishes with straight sides.
Ingredients
- 4½ oz (125 g) blueberries
- ½ cup soft butter plus extra for the baking dishes
- 1 tablespoon vanilla sugar
- 6 tablespoons confectioners’ sugar plus extra for dusting
- 5 eggs
- 2⁄3 cup Greek yogurt or sour cream
- 1⁄3 cup all-purpose flour plus extra for dusting
- 3 tablespoons ground walnuts or hazelnuts for the baking dishes
How to Make It
- Wash and thoroughly dry the blueberries. Using an electric mixer, cream the butter, vanilla sugar, and half the confectioners’ sugar for 5 minutes. Separate the eggs and beat the egg yolks one by one into the butter-sugar mixture. Stir in the yogurt. Beat the egg whites with the remaining confectioners’ sugar until nearly stiff, then fold into the other mixture. Sift the flour over the batter and fold in.
- Preheat the oven to 340°F (170°C) along with a deep baking sheet. Grease 6 oven-safe glasses (4¾–5 fl oz (140–150 ml) capacity, such as small canning jars) with butter and line with ground nuts. Bring 2 quarts water to a boil. Sprinkle the blueberries with flour and stir. Scoop the batter tablespoon by tablespoon into the jars, adding 1 teaspoon blueberries between each layer.
- Place the jars onto the hot baking sheet and carefully pour the boiling water into the baking sheet until the jars are submerged just about ¾ in (2 cm). Cook the jars for 10 minutes, then reduce the heat to 300°F (150°C) and bake for 25–30 more minutes. Remove from the oven and sprinkle with confectioners’ sugar before serving.