1/3 cup sugar
2 tablespoons lemon or orange liqueur
finely grated lemon rind
1 cup whole milk
1 cup whipping cream
cup fresh blueberries
1/3 cup packed brown sugar,
Preheat oven to
Whisk together sugar, egg yolks, eggs, liqueur and grated lemon
whisk in milk and cream. Strain into pitcher.
Pour into six 1-cup
ramekins or custard cups. Sprinkle with blueberries.
Place in large shallow
roasting pan; pour in enough hot water to come halfway up sides of ramekins.
Bake in centre of oven for about 35 minutes or until edges are set but
centres still slightly jiggly. Let cool.
(Make ahead: Cover and refrigerate
for up to 1 day).
Topping: Just before serving, sprinkle sifted brown sugar
Place on baking sheets; broil just until sugar melts
and turns caramel color.
(Or caramelize sugar with blowtorch).