Ingredients
¾ cup fresh blueberries
¼ cup white sugar
1/2 lemon, juiced
2 cups heavy whipping cream
½ cup white sugar
4 egg yolks
¼ tsp. vanilla extract
4 tbsp. white sugar, for scorching
Preparation
Mix blueberries, sugar and lemon juice in a small saucepan over medium heat.
Once blueberries begin to wilt, remove from heat.
Place blueberries in 4 ramekins.
Preheat oven to 350°F.
Combine heavy cream and sugar in a large saucepan. Bring mixture to an easy boil.
Whisk in egg yolks and vanilla extract.
Pour mixture equally into each ramekin. Bake for 30 minutes or until set.
Remove from heat and let cool. Refrigerate for 3 hours.
Top each ramekin with 1 tsp. sugar in an even layer.
Using a kitchen torch, lightly brown the surface. Serve.
