Recipe submitted by: Dani Gurrie
What's in it
8 egg yolks, room temperature
1 cup sugar
2 tablespoons, plus 1 teaspoon of cornstarch
2 tablespoons grappa
1 vanilla bean or 1 1/2 teaspoons vanilla extract
1 3/4 cups heavy cream, room temperature
2 pints fresh blueberries
The custards will keep in the refrigerator for up to 3 days, but are best within 24 hours
How to cook it
- Preheat the oven to 350 degrees. Spray 5 (6-ounce) ramekins with cooking spray. Cut a circular piece of parchment to fit the bottom of each ramekin and place inside. Spray the parchment and then put the ramekins on a rimmed baking sheet.
- Put the egg yolks, sugar, cornstarch, and grappa in a medium bowl. Split the vanilla bean lengthwise with a knife, scrape the seeds into the bowl, and wisk until the vanilla disperses evenly and the sugar completely dissolves. Add the cream and whisk again. Pour blueberries into each ramekin to within 1/2 inch of the top. Pour in the custard to barely cover the blueberries.
- Put the baking sheet in the oven, and pour enough hot water into the pan to come at least 1/4 inch up the sides of the ramekins to insulate the custard. Bake until the custard is slightly jiggly in the center and a knife inserted into the center comes out almost clean, 35 to 40 minutes. Remove from the oven and let cool in the pan for 5 minutes. Remove the ramekins from the water and let cool to room temperature on a wire rack. Cover, and refrigerate for at least 1 hour or until cold.
- To serve, run a knife around the edge of each custard, shake it loose, and put a plate on top. Invert the plate and ramekin together, and then shake the custard from the ramekin as you pull it up and off. Remove the parchment if it sticks to the custard.