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Makes
Serves: 6
Level
very easy
Prep Time
10
Cooking Time
120
Total Time
220

Ingredients

1⅔ cups
whole milk
400 mL
⅓ cup
35% whipping cream
75 mL
⅔ cup
firmly packed brown sugar, divided
150 mL
1 tsp
finely grated orange zest
5 mL
1½ tsp
ground cinnamon, divided
7 mL
5
egg yolks
pinch salt
2 tsp
vanilla extract
10 mL
1 ½ cups
blueberries, divided
375 mL

Method

Step 1
Preheat oven to 325°F (160°C). Combine milk, cream, 1/3 cup (75 mL) brown sugar, orange zest and 1 tsp (5 mL) cinnamon in medium saucepan; bring to simmer over medium heat. Meanwhile, in medium bowl, whisk yolks with 1/4 cup (60 mL) brown sugar and salt. Temper this yolk mixture by slowly adding 1/2 cup (125 mL) hot milk mixture from saucepan while whisking quickly. Whisk tempered yolk mixture into the hot milk mixture. Stir in vanilla.
Step 2
Lined a roasting pan with clean kitchen towel (towel prevents ramekins from sliding). Place 6 (6-oz) ramekins onto towel. Add 1/4 cup (60 mL) blueberries into each ramekin. Pour 1/3 cup (75 mL) custard mixture into each ramekin.
Step 3
Set roasting pan on middle rack of oven. Carefully pour hot water into the roasting pan to come halfway up sides of ramekins (be careful not to splash water into ramekins). Bake 45 to 50 min. until edges of custards have set but centres still jiggle slightly. Remove roasting pan from oven. Let custards stand in water bath 5 min. Remove ramekins from water bath; cool 30 min. at room temperature. Cover with plastic wrap; chill 2 hr.
Step 4
To serve, mix remaining brown sugar and cinnamon and sprinkle evenly over each custard. Arrange ramekins on a baking sheet and place under broiler 2 to 3 min. until sugar begins to brown. Let sugar coating cool and harden before serving.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe)
Calories:
250
Fat:
11 g
Saturated Fat:
6 g
Carbs:
34 g
Sugar:
31 g
Protein:
5 g
Cholesterol:
180 mg
Fiber:
1 g
Sodium:
95 mg