BLUEBERRY CREME BRULEE WITH BROWN SUGAR SHORTBREAD
 
 
Ingredients
  • 500ml double cream (18 fl oz, 2 cups)
  • 1 large vanilla pod
  • 100g caster (superfine) sugar (4 oz), plus extra, for sprinkling
  • 5 egg yolks
  • 2 eggs
  • 2 punnets blueberries (250g)
  • Brown sugar shortbread, to serve (recipe link below)
Method
  1. Preheat the oven to 115 C (250 F).
  2. Pour the cream into a small saucepan. Add the sugar. Split the vanilla pod lengthways and scrape the seeds into the cream. Throw in the pod, too.
  3. Bring the cream to a boil, turn off the heat and put the lid on. Allow this to infuse for 10 minutes.
  4. Crack the eggs into a large heatproof bowl and beat well.
  5. Bring the cream back to the boil. Turn off the heat and pour the cream over the eggs in a slow and steady stream, while continuously whisking the eggs vigorously.
  6. Strain the mixture into a jug.
  7. Place 6 ramekins in a roasting tray. Divide one punnet of blueberries between the ramekins. Fill each one about three quarters full of custard mixture.
  8. Pour hot water into the roasting tray around the ramekins until it comes halfway up their sides.
  9. Place the brûlées in the oven and bake for 40 - 60 minutes, until they are just set but still slightly wobbly in the center.
  10. Take the ramekins out of the water bath and allow them to cool to room temperature.
  11. Just before serving, sprinkle a thin layer of caster (superfine) sugar, about one teaspoon, evenly over the top of each custard. Caramelise with a blowtorch or under a grill – but be sure to watch them like a hawk so they don’t burn.
  12. Allow to cool for a few minutes, then top with the other punnet of blueberries and some crumbled shortbread. Serves 6.
Recipe by Butter Baking at https://www.butterbaking.com/2014/11/10/blueberry-creme-brulee-with-brown-sugar-shortbread/