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By Anthony Salemme, chef
1 14 ounce can sweet and condensed milk
14 ounces whole milk (just re-fill the can to measure your milk)
2 teaspoons lemon zest
1 teaspoon vanilla extract
2 egg yolks
½ cup sugar (for the topping)
Pre heat your oven to 350F. Spray 6 8-ounce ramekins and set into a roasting pan.
In a bowl mix together the milks, eggs, lemon zest and vanilla.
Divide the custard into the 6 ramekins and distribute the blueberries equally on top of the custard mixture. Add hot water to the baking pan until it reaches about 2/3 the way up the ramekins.
Bake 35 – 40 minutes until the custard is set in the middle. It should be slightly jiggly.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top.
Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com