Blueberries

¾ cup fresh blueberries

¼ cup white sugar

1/2 lemon, juiced

Custard

2 cups heavy whipping cream

½ cup white sugar

4 egg yolks

¼ tsp. vanilla extract

4 tbsp. white sugar, for scorching

Making the blueberries

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.

Making the custard

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.

Sugar: 62g

:

Calcium: 104mg

Calories: 718kcal

Carbohydrates: 68g

Cholesterol: 358mg

Fat: 49g

Fiber: 1g

Iron: 1mg

Potassium: 149mg

Protein: 6g

Saturated Fat: 29g

Sodium: 55mg

Vitamin A: 2024IU

Vitamin C: 11mg