Ingredients:

2 cups heavy cream

4 large egg yolks

1 cup sugar

1/3 cup blueberry preserves

1 cup fresh blueberries

 Directions:

  Preheat oven to 300 degrees F.

In a heavy-bottomed medium saucepan, heat cream, reserving 1/4 cup, over medium-low heat for 15 minutes to ensure it does not burn; do not let boil.

Beat eggs.

Add 1/4 cup to heavy cream to beaten eggs, mix together. Slowly add hot cream to mixture and add 1/2 cup of sugar, mix thoroughly.

Melt preserves, then mix with blueberries. Place preserve and berry mixture in the bottomf of each individual ceramice tart pan.

Pour creme into each individual pan.

Bake for 40 minutes or until the mixture in almost set in the center; it should still wiggle when shaken. Let cool to room temperature and then refrigerate for at least 2 hours, up to 24 hours.

Sprinkle the remaining 1/2 cup of sugar in a thin and even layer equally over each Gratin. To carmalize the sugar light a propane torch and hold it so that it just touches the surface. If the sugar begins to burn pull the torch away.

Serve and enjoy a little piece of heaven!