Recipe adapted from: Steffan’s Dinners
1 can Oregon Blueberries, well drained
6 egg yolks
6 Tbs. sugar
1½ cups cream
1 tsp vanilla extract
pinch of salt
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 servingsTags: Blueberry, brulee