BLUEBERRY SOUR CREAM CREME BRULEE
Steps:
- Preheat oven to 325 Place cream into medium saucepan over medium high heat and bring to a boil. 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. Add the cream a little at a time, stirring continuously. Put blueberries into 8 ramekins (15 per dish) Pour the egg and cream mix over the blueberries. 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. Bake just until the creme brulee is set, but still trembling in the center, 40-45 mins. Remove ramekins from the roasting pan and refrigerate at least 2 hours, but up to 3 days. Divide 1/2 C sugar equally among the 8 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow it to sit 5 mins before serving.
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