| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sainsbury’s, Sainsbury11 | 6 | servings | |
INGREDIENTS
| 1 | 250 g pack frozen blueberries; defrosted | |
| 1 | 568 ml; (20fl oz) carton | |
| ; double cream | ||
| 1 | Vanilla pod or 2 teaspoons vanilla | |
| ; essence | ||
| 4 | md | Size egg yolks |
| 125 | g | Caster sugar; (4oz) |
INSTRUCTIONS
Divide the defrosted blueberries evenly between 6 ramekin dishes. Place the ramekin dishes in a large roasting tray with enough water to come halfway up the side of the dishes. Preheat the oven to 150 C, 300 F, Gas Mark 2. Pour the cream into a large heavy based saucepan. If using a vanilla pod, slice in half lengthways and scrape the seeds into the cream, add the pod to the cream as well. If using vanilla essence stir into the cream. Over a low heat, gently bring the cream almost to boiling point. Remove the pan from the heat and remove the vanilla pod. Whisk the egg yolks and 50g (2oz) of the sugar until pale and creamy. Gradually pour the cream onto the egg yolks and sugar, whisking well. Strain this mixture into a jug and carefully pour over the blueberries in the ramekin dishes. Bake in the preheated oven for 50-60 minutes until set. Allow to cool, then chill in a refrigerator, preferably overnight. Sprinkle the remaining sugar onto the top of each brulee then place under a preheated hot grill until the sugar caramelises and turns golden brown. Allow to cool and chill before serving. Converted by MC_Buster. NOTES : A delicious variation on a classic, makes an ideal specical occasion dessert. Converted by MM_Buster v2.0l.
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