A delicious egg custard with blueberries on the bottom and burnt sugar on the top.
Start by preparing the cream. Place the cream in a saucepan.
Using a sharp knife, cut the vanilla bean lengthwise, then carefully scrape out the insides. Place the bean and the scrapings into the cream.
Add half the white sugar and salt and whisk to blend. Place on the stove on medium-low heat and simmer for about 15 to 20 minutes being very careful not to burn it. The idea is to get that vanilla to permeate the cream.
Remove from the heat.
While the cream is cooling, place the blueberries, limoncello and 3 Tablespoons turbinado (raw) sugar in a small saucepan. Bring to a boil, then reduce the heat and simmer until the sugar is melted and the mixture looks like preserves. Set aside.
Preheat the oven to 325° -
Now the eggs. Whisk the egg yolks with the remaining white sugar. Whisk for about 5 minutes. You'll know it's ready when the color goes from bright yellow to a more pastel shade.
Pour about 1/2 cup of the warm cream into the eggs, whisking constantly. When that is incorporated, add 1/2 cup more and keep going until all the cream is in the egg mixture.
Strain to get any cooked egg chunks out. Set aside.
Spread the blueberries on the bottom of a medium sized ramakin. Gently pour the cream mixture over the berries and place the dish in a baking dish.
Set the baking dish and custard on the oven shelf, then carefully pour boiling water to the baking dish - about 1/2 way up the side of the custard dish. Bake for about 50 minutes to an hour.
Remove from the oven and allow to cool. It will still be a little jiggly in the center, but will set up as it cools. Let it cool until it's completely set - about 2 hours. You can put it in the refrigerator to speed it along.
When it's cooled, sprinkle the remaining the remaining turbinado sugar evenly over the top. Using a Brûlée torch, melt the sugar into the top of the custard.
Serve warm or hot with the blueberries over the top. And enjoy!
You can use individual ramakins, just reduce the cook time to 30 or 40 minutes.
© Copyright 2021 The Lazy Gastronome