makes: 12
prep:20 minutes
cook:15 minutes
chill:3-4 hours
ingredients:
125g/4 1/2 oz blueberries
4 egg yolks
1 tsp vanilla extract
100g/3 1/2 oz castar sugar
300ml/10fl oz double cream
Method:
1.preheat the oven to 160*c/325*f/gas mark 3. Put 12x50-ml/2fl-oz ovenproof dishes in a large roasting tin and divide the blueberries between them.
2.put the egg yolks, vanilla and 40g/1 1/2 oz sugar into a jug and mix together using a fork until smooth and creamy. Pour the cream into a small heavy-based saucepan, bring to the boil, then gradually mix it into the yolks. Strain the mixture through a sieve back into the pan before pouring it back into a jug.
3.pour the cream mixture over the blueberries. Pour warm water into the roasting tin to come halfway up the sides of the dish. Bake in the preheated oven for 15 minutes, or until the custard is just set, with a slight wobble in the centre.
4.allow to cool for 5-10 minutes, then lift the dishes out of the water and transfer to the fridge to chill for 3-4 hours.
5. To serve, sprinkle the remaining sugar over the dishes in an even later, then caramelise it using a cook's blowtorch or under a grill preheated to hot.
