Blueberry Maple Crème Brûlée

We can't get enough of BC Blueberries. Watch our video of Angie whipping up a batch of this delicious dessert in the video below. #eatlocal #bcblueberries http://bcblueberry.com

Serves 6.

Blueberry Maple Crème Brûlée

Summer is here & dessert is served.

Ingredients:

• 2 cups (500 mL) whipping cream
• 1/2 cup (125 mL) Blueberry Maple Syrup
• 2 Eggs
• 2 Egg Yolks
• 1 tub Maple Syrup Cotton Candy
• Fresh BC Blueberries for garnish

Instructions:

1. In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat.
2. In large measuring cup, whisk eggs & egg yolks until well blended. Gradually whisk hot cream mixture into egg mixture until blended.
3. Divide among six 3/4-cup (175 mL) ramekins or custard cups. Set ramekins in shallow pan and place pan in oven. Pour in enough hot water into pan to come halfway up sides of ramekins.
4. Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle when gently shaken. Carefully remove from water; let cool on rack. Cover and refrigerate for about 3 hours, until chilled and set, or for up to 2 days.
5. Just before serving, place ramekins on rimmed baking sheet; blot top of custards with paper towel to dry. Top with a generous amount of cotton candy. With your kitchen torch, torch the cotton candy until sugar melts and bubbles, about 30 to 60 seconds. Let cool to harden. Garnish with fresh, local blueberries.

Prep Time: 15 minutes + 3 hours refrigeration time to set

Cook time: 45 Minutes