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Author Notes: This recipe is a creme brulee infused with blueberries. The combination is amazing. For techniques and science behind recipe check out my website: http://darkchocolatealchemist.com/custard/blueberry-creme-brulee/ —Alchemist
Makes 6 ramekins of custard
- 1.5 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- pinches salt
- 5 egg yolks
- 1 cup sugar
- 2 cups blueberries (sprinkled with a bit of sugar)
- 3 tablespoons brown sugar
- 1 tablespoon white sugar
- Preheat oven to 325°F. Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat.
- Whisk yolks, vanilla, and sugar in large bowl to blend. Slowly whisk in 1/3 of heated mixture. Then slowly whisk the egg yolk mixture into the main pot.
- Strain mixture into another bowl. Cool 10 minutes, skimming any foam from the surface.
- While the custard cools, cover the bottom of the six ramekins with blueberries sprinkled with sugar.
- Divide custard mixture among six custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups.
- Bake until custards are set but centers still move slightly when gently shaken, about 45 minutes to one hour. If you do not cover with foil, the custards will cook substantially faster. This is not ideal
- Remove from water. Remove foil. Chill custards until cold, about 3 hours.
- Mix the brown sugar and white sugar together.
- Sprinkle the sugar mixture on top of custards and then broil until the sugars melt (Try to get the custard as close to the broiler heat as possible for as short a time as possible)