Blueberry & lime baked egg custard

Celebrate summer by using seasonal blueberries and zesty lime to take this creamy baked egg custard. Enjoy it at the end of an al fresco menu

Butter a 1-litre baking dish, then put the blueberries, half the lime zest and all the juice, the caster sugar and 150ml water in a saucepan and set over a medium-low heat until the sugar has dissolved and the blueberries have broken down a little. Remove from the heat. Combine the cornflour with 1 tbsp water and pour into the blueberry sauce. Bring to a simmer, stirring constantly until thickened.
Heat the oven to 150C/130C fan/gas 2. Beat together the eggs, condensed milk, soured cream, double cream and the remaining lime zest by hand or in a food processor. Pour the mixture into the baking dish, then put the dish in a roasting tin. Pour boiling water into the tin until filled halfway up the side of the dish, then bake for 50 mins-1 hr 10 mins or until the custard is set. It should wobble a little. Remove the dish from the tin and chill for at least 3 hrs. Turn the custard upside down onto a platter or serve in the dish with the blueberry lime sauce in a small serving bowl on the side.