Blueberry Sour Cream Creme Brulee

1. 1

   Preheat oven to 325

2. 2

   Place cream into medium saucepan over medium high heat and bring to a boil.

3. 3

   In a medium bowl whisk together 3/4 C sugar, lemon zest, sour cream, and the egg yolks until well blended and it just starts to lighten in color.

4. 4

   Add the cream a little at a time, stirring continuously.

5. 5

   Put blueberries into 8 ramekins (15 per dish)

6. 6

   Pour the egg and cream mix over the blueberries.

7. 7

   Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

8. 8

   Bake just until the creme brulee is set, but still trembling in the center, 40-45 mins.

9. 9

   Remove ramekins from the roasting pan and refrigerate at least 2 hours, but up to 3 days.

10. 10

    Divide 1/2 C sugar equally among the 8 dishes and spread evenly on top.

11. 11

    Using a torch, melt the sugar and form a crispy top. Allow it to sit 5 mins before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.