Fruity Creme Brulee

Fresh berries add a lightness and texture to this lovely rich basic. Adapted from The New Basics Cookbook. New England, Mid Atlantic, Western, South regions.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  pint blueberries, lightly rinsed and drained (or raspberries)
• 3  cups half-and-half
• 1⁄4 cup sugar
• 3  whole eggs
• 2  egg yolks
• 1  teaspoon vanilla
•  confectioners' sugar, to dust

Directions

1. Line the bottom of eight 1/2 cup ramekins(or custard cups) with the berries, and set them aside.
2. Preheat oven to 300*F.
3. Heat the half and half in a heavy saucepan over medium high heat, just to the boiling point.
4. Whisk the sugar, whole eggs, and egg yoks together in a large bowl until the mixture is light and frothy.
5. Now slowly whisk the hot half and half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mix over low heat just until it coats the back of the spoon. Add vanilla.
6. Divide the custard among the berry lined ramekins, and set them in a baking dish. Pour the hot water into the dish until it reaches 2/3 of the way up the sides of the ramekins. Place the dish in the oven and bake until a toothpick inserted in the center of one of the custards comes out clean, about 35 to 40 minutes.
7. Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate util they are chiled, about 2 hours.
8. To serve, preheat the broiler. Sift a light layer of confectioners' sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2-4 minutes. Serve immediately. Enjoy!