INGREDIENTS

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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