Oregon Fruit presents The Queen of Tarts

Recipe adapted from:  Steffan’s Dinners

Ingredients

1 can Oregon Blueberries, well drained

6 egg yolks

6 Tbs. sugar

1½ cups cream

1 tsp vanilla extract

pinch of salt

Instructions:

1.Whisk together egg yolks, cream, sugar, vanilla extract and salt.

2.Strain (important for a smooth custard)

3.Preheat oven to 300°F

4.Equally distribute the blueberries over 6 ramekins (about 2 tbsp per ramekin).

5.Fill up each ramekin with the egg yolk and cream mixture.

6.Place ramekins in a water bath.(set 6 ramekins in a 9×13 baking pan. Fill with about 1 inch of water.) Bake until the custard is set around the edges, ca. 40-50 minutes.

7.Let cool, cover ramekins with aluminum foil and refrigerate for at least a few hours. This is necessary for the sugar carmelization.

11.Sprinkle with sugar (about 1 Tbs for each)and caramelize under a broiler or with a kitchen torch

Yields 6 servings