Blueberry Creme Brûlée
Servings: 6
Ingredients
- 500 g Double Cream
- 5 Egg Yolks
- 100 g Caster Sugar
- 100 g Blueberries
- 25 g Caster Sugar
- Vanilla
Instructions
- -In a small casserole add 25g of sugar and make a light caramel. Stir in blueberries and remove from the heat. Heat the cream and vanilla until it begins to lightly boil. Remove the cream from the heat and allow to cool for 15 minutes.-In a mixing bowl, whisk together egg yolks and the rest of the sugar. Carefully combine the cream and the egg mixture, whisking the entire time. Divide blueberry mixture into 6 ramekins.-Divide the mixture evenly among 6 ramekins, and place the ramekins in a shallow baking dish. Add water to the baking pan until the water level reaches about halfway up the ramekin. -Bake for 35-40 minutes at 160C until the creme is set, but still slightly jiggly in the center. Cool at room temperature for 30 minutes and then in the refrigerator for 2-3 hours. -Remove from refrigerator and sprinkle the tops with sugar and turn on the torch. Move the torch quickly and carefully over the surface of the creme to melt and caramelize the sugar.-Return to refrigerator to chill for 20-30 minutes. Serve cold.