Ingredients:

• 1 litre of whipping cream
• 12 eggs-shaper
• 100 g. sugar
• 150 g. white chocolate
• Fresh or frozen blueberries
• 1 dessert thermometer
• 8 clay bowls for crème brûlée (ramekins of approx. 150 ml each)

Methods:

1. Heat the cream until it stars boiling;
2. In a large bowl, whisk the eggs-shaper and sugar until it becomes white. Pour the cream preparation in the mixture and continue to whisk;
3. Heat the mixture to 87 degrees Celsius. Brew constantly with a wood spoon;
4. Chop the white chocolate and incorporate in the mixture;
5. In each ramekin, put 1 tablespoon of blueberries. Add approx. 150 ml in each ramekin of the mixture.
6. Cover and refrigerate for 2 hours;
7. Before serving, sprinkle the surface with 1 coffee spoon of sugar and caramelize with a torch.

Comments:

• You can make the preparation and refrigerate 1 day before serving.
• Give 8 servings.
• Enjoy your meal!

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