Recipe for Crème Brûlée with Wild Blueberries

Well drain the blueberries (thaw frozen blueberries beforehand) and mix with the cornstarch.

Mix the cream with the milk and sugar until the sugar is completely dissolved. Add the egg yolk and the vanilla seeds, and mix well.

Preheat the oven to 150 °C.

Fill four shallow ramekins with blueberries and pour the egg-cream mixture over them. Place the ramekins in a baking dish or pan and pour boiling water around them – be careful not to pour water into the ramekins!

Place the blueberry crème brûlée in the oven for about 60 minutes and bake at 150 °C. Allow to cool completely for at least 2 hours until the cream is firm, or let it cool overnight in the refrigerator.

To finish Before serving: sprinkle each wild blueberry crème brûlée with a tablespoon of brown sugar and caramelize with a small torch. Serve immediately.