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This restaurant classic is surprisingly easy to make and almost improves the longer that you chill it for. Just caramelise the sugary topping before you sit down to eat your main course.
Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 30-35 minutes
Chilling time: 4 hours
1 vanilla pod
600ml (1 pint) double cream
6 egg yolks
75g (3oz) caster sugar
200g (7oz) blueberries
4 tablespoons caster sugar
Few extra blueberries
1 Slit the vanilla pod length ways then scrape out the seeds from the centre with a small sharp knife. Add the seeds and the pod to a saucepan, pour in the cream then bring gently to the boil. Take the pan off the heat, stir and leave to stand for 30 minutes or so for the vanilla to flavour the cream.
2 Whisk the egg yolks and sugar together in a bowl for a couple of minutes until thick and pale. Reheat the cream then remove the vanilla pod (this can be rinsed, dried and re-used to flavour a jar of caster sugar) then gradually whisk into the yolks until smooth.
3 Divide the blueberries between 6, 175ml (6fl oz) individual ovenproof soufflé or ramekin dishes then stand the dishes in a roasting tin. Strain the vanilla cream over the top, pressing all the tiny vanilla seeds through the sieve. Pour warm water into the roasting tin to come halfway up the sides of the dishes.
4 Bake with the dishes uncovered, in an oven preheated to 160C/325F/Gas Mark 3 for 30-35 minutes or until just set in the centre with a slight wobble. Lift the dishes out of the roasting tin; allow to cool, then transfer to the fridge for 4 hours, or longer if time.
When ready to serve, sprinkle a little extra sugar over the top of each dish and caramelise with a cook’s blow torch. If you don’t have one, stand the dishes in the grill pan with lots of ice around the dishes then caramelise the sugar under the grill. Allow to cool for up to 30 minutes for the sugar to cool and harden then serve decorated with a few extra blueberries.