Blueberry Surprise Vanilla Cream Pots
makes 4

BlueberriesINGREDIENTS

  • 5 ounces blueberries
  • 1 1/2 tablespoons sugar plus 3 tablespoons
  • 1 1/4 cups heavy cream
  • 2 egg yolks
  • 1/2 vanilla bean

PROCEDURE

In a small saucepot, boil the blueberries and 1 1/2 tablespoons sugar on medium heat for 12 minutes, until slightly thickened. Spoon the mixture in the bottom of 4 ramekins. Preheat the oven to 300 degrees F. Boil a kettle of water.

Split the vanilla bean and scrape out the seeds. Add the seeds and the bean itself to the cream in a medium saucepot. Heat the vanilla cream on medium-low until bubbles form around the edges of the pot. Meanwhile, in a large measuring cup, whisk the egg yolks with 3 tablespoon sugar until pale. Discard the vanilla pod, and whisk the warm cream quickly into the yolks. Pour over blueberries in the 4 ramekins.

Set the 4 ramekins in a square baking dish, and fill the baking dish halfway with boiled water. Bake at 300 degrees F for 40 minutes, until the center is slightly set. Cool on the counter until the cream pots come to room temperature. Then, cover each with plastic wrap, and refrigerate until completely set, preferably overnight. Eat!