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1
Divide the defrosted blueberries proportionately between 6 ramekin dishes.
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2
Place the ramekin dishes in a large roasting tray with sufficient water to come halfway up the side of the dishes.
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3
Preheat the oven to 150 C, 300 F, Gas Mark 2.
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4
Pour the cream into a large heavy based saucepan.
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5
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.
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6
If using vanilla essence stir into the cream.
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7
Over a low heat, gently bring the cream almost to boiling point.
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8
Remove the pan from the heat and remove the vanilla pod.
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9
Whisk the egg yolks and 50g (2oz) of the sugar till pale and creamy.
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10
Gradually pour the cream onto the egg yolks and sugar, whisking well.
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11
Strain this mix into a jug and carefully pour over the blueberries in the ramekin dishes.
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12
Bake in the preheated oven for 50-60 min till set.
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13
Allow to cold, then refrigeratein a refrigerator, preferably overnight.
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14
Sprinkle the remaining sugar onto the top of each brulee then place under a preheated warm grill till the sugar caramelises and turns golden.
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15
Allow to cold and refrigeratebefore serving.
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16
NOTES : A delicious variation on a classic, makes an ideal specical occasion dessert.
