Blueberry Crème Brûlée

Method

  1. Pre-heat the oven to 150°C (or 130° – 140°C for fan-forced)
  2. Whisk the egg yolks with 30g caster sugar in a bowl until pale and thick.
  3. Put the cream in a saucepan and slowly bring to the boil.
  4. Pour the boiling cream over the egg yolk mix, whisking as you pour.
  5. Keep a few blueberries for decoration, divide the rest between the 4 ramekin dishes and then pour the custard over them.
  6. Place the ramekin dishes in a roasting tin and pour enough boiling water into the roasting tin to reach halfway up the sides of the dishes.
  7. Bake in the oven for about 30-40 minutes until just firm to the touch.
  8. Take the ramekin dishes out of the oven, allow to cool, and then refrigerate until cold.
  9. Divide the remaining sugar between the 4 dishes and sprinkle on top.
  10. Use a chef's torch (brulee torch) to burn the sugar or place quickly under a very hot grill.
  11. Garnish with the remaining blueberries and serve.