Earl Grey Blueberry Crème Caramels
6 individual custards
- ¾ cup (110 g) BC blueberries, fresh or frozen, roughly chopped
- 2 cups (400 g) Granulated sugar
- ½ cup (120 ml) Water
- 1 cup (240 ml) 2% Milk
- 1 cup (240 ml) Half and Half 10% cream
- 4 Earl Grey teabags (or 2 tablespoons loose tea)
- ⅓ cup (65 g) Granulated sugar
- 2 large (100 g) Eggs
- 3 large (50 g) Egg yolks
- ½ Tbsp (7.5 ml) Pure vanilla extract
- ¼ tsp (pinch) Nutmeg
- ⅛ tsp (pinch) Salt
- Pre-heat oven to 325°F/163°C with rack positioned in the centre.
- Prepare a baking dish lined with a tea towel at the bottom. Have six half-cup (3.5” in diameter) ovenproof ramekins ready.
- Dissolve the sugar and water in a saucepan. Boil without stirring for 10-15 minutes until amber brown.
- Pour equal amounts of caramel into each ramekin. Set on the towel in the baking dish. Heat water in preparation for the water bath.
- Roughly chop the blueberries and set aside to be added to the crème.
- Heat the milk, cream and tea on medium heat until bubbles form on the edges and is just about to boil. Remove from the heat.
- In a bowl, whisk together the sugar, eggs, vanilla, nutmeg and salt.
- Remove the tea bags from the milk mixture, then very gradually drizzle into the egg mixture, gently mixing to combine.
- Strain custard into a large measuring cup. Pour this into the ramekins, over the hardened caramel in the bottom. Distribute the blueberries in each ramekin.
- Add the hot (not boiling) water to the baking dish until it reaches halfway up the sides of the ramekins. Cover with foil and bake for 30-40 minutes, until slightly firm, but still wobbly (depending on thickness of the ramekins and baking dish).
- Immediately remove the hot custards to cool first at room temperature for 10 minutes, then chill in the refrigerator.
- To serve, run a knife around the edge of the custard, place the serving plate over the ramekin, then flip over to release onto the plate.