Blueberry And Vanilla Brulee Recipe

• 1 x 250 g pack frzn blueberries, defrosted
• 1 x 568 ml, (20fl ounce) carton double cream
• 1 x Vanilla pod or possibly 2 tsp. vanilla essence
• 4 med Size egg yolks
• 125 gm Caster sugar, (4oz)

1. Divide the defrosted blueberries proportionately between 6 ramekin dishes.
2. Place the ramekin dishes in a large roasting tray with sufficient water to come halfway up the side of the dishes.
3. Preheat the oven to 150 C, 300 F, Gas Mark 2.
4. Pour the cream into a large heavy based saucepan.
5. If using a vanilla pod, slice in half lengthways and scrape the seeds into the cream, add in the pod to the cream as well.
6. If using vanilla essence stir into the cream.
7. Over a low heat, gently bring the cream almost to boiling point.
8. Remove the pan from the heat and remove the vanilla pod.
9. Whisk the egg yolks and 50g (2oz) of the sugar till pale and creamy.
10. Gradually pour the cream onto the egg yolks and sugar, whisking well.
11. Strain this mix into a jug and carefully pour over the blueberries in the ramekin dishes.
12. Bake in the preheated oven for 50-60 min till set.
13. Allow to cold, then refrigeratein a refrigerator, preferably overnight.
14. Sprinkle the remaining sugar onto the top of each brulee then place under a preheated warm grill till the sugar caramelises and turns golden.
15. Allow to cold and refrigeratebefore serving.
16. NOTES : A delicious variation on a classic, makes an ideal specical occasion dessert.

blueberries, vanilla, egg yolks, sugar

Taken from cookeatshare.com/recipes/blueberry-and-vanilla-brulee-87716 (may not work)