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Add a photoServings: 6
Ingredients
- 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)
Directions
- Divide the defrosted blueberries proportionately between 6 ramekin dishes.
- Place the ramekin dishes in a large roasting tray with sufficient 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 in 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 till pale and creamy.
- Gradually pour the cream onto the egg yolks and sugar, whisking well.
- Strain this mix into a jug and carefully pour over the blueberries in the ramekin dishes.
- Bake in the preheated oven for 50-60 min till set.
- Allow to cold, then refrigeratein a refrigerator, preferably overnight.
- Sprinkle the remaining sugar onto the top of each brulee then place under a preheated warm grill till the sugar caramelises and turns golden. Allow to cold and refrigeratebefore serving.
- NOTES : A delicious variation on a classic, makes an ideal specical occasion dessert.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 6 servings | |
| Calories 21 | |
| Calories from Fat 2 | 10% |
| Total Fat 0.27g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 23mg | 1% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.52g | 2% |
| Protein 0.18g | 0% |
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