Preparation method

• Preheat oven to 160 C.
• In saucepan, add cream and vanilla seeds. Slowly bring to boil.
• Whisk together egg yolks and sugar.
• When combined, whisk in cream mixture.
• Divide blueberries amongst ramekins, then pour over custard.
• Place ramekins in a roasting pan. Add boiling water around ramekins, halfway up the ramekins.
• Bake for 30-40 min.
• Cool then refrigerate for 3-4 hrs.
• Before serving, sprinkle remaining sugar over tops of desserts and brûlée with blow torch.