Blueberry Sour Cream Creme Brulee - heavy cream

Method

• 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.