Blueberries have been on sale at Food Lion lately
and the Hawthornes have been taking advantage of this
bonanza of blueberries.
I'm thinking about how to use that pint o' berries in the fridge
and I'm thinking about a caramel-topped lime custard
with a blueberry sauce.
For the caramel:
1/3 cup sugar
3 TB water
juice of 1/2 lime
Combine sugar, water, and lime juice.
Cook over medium-high heat
until sugar becomes caramel colored,
about 5 minutes.
Working very quickly,
pour the caramel into your ramekins or 9-inch cake pan,
swirling to coat the bottom.
Set aside while you make the custard.
Keep boiling until you get a nice amber color.
Which this isn't yet.
I probably should have gone a little darker on these.
And I can't swirl and pour and shoot pictures at the same time.
For the custard:
2 1/2 cups heavy cream
1/4 cup skim milk
3 eggs, room temperature
2 yolks, room temperature
1/2 cup sugar
1 vanilla bean, seeds scraped out
1 tsp vanilla extract.
juice of 1/2 lime
zest of 1 lime
Combine cream, milk, scraped vanilla seeds, and pod.
Bring mixture just to a boil.
Let vanilla steep while you prepare the rest.
Beat eggs, yolks, vanilla, and sugar.
Add lime juice and zest.
slowly drizzle in the hot cream mixture.
(With vanilla bean removed.)
Continue whisking so eggs do not curdle
and pour the rest of the milk mixture in.
Pour custard mixture into ramekins or 9-inch cake pan.
Place ramekins or cake pan
in another larger pan
and pour hot water halfway up the sides.
Bake in 350 degree oven for about 35 minutes,
or until the top puffs a bit and is golden here and there.
Remove from oven
and transfer ramekins or cake pan to wire rack.
Run a knife between the flan and sides of the pan
to loosen it.
Let come to room temperature on racks,
then refrigerate for at least 4 hours.
When ready to serve,
flip onto serving platter.
Scrape the vanilla beans out and ...
add to milk and cream mixture.
I go ahead and put the bean in too
for extra flavor.
Bring to a boil then set aside.
Let the bean steep.
Let the bean steep.
Whup room-temperature eggs and yolks.
Gradually add in sugar ...
... beating constantly.
Add in vanilla, lime juice, and zest.
Slowly, add in the hot mixture,
We don't want scrambled eggs,
so take care.
Be sure to get all those vanilla beans in the custard.
Set ramekins in a larger baking dish
and pour hot water halfway up the side.
Ready for the oven.
350 degrees about 35 minutes.
Silky smooth, satiny texture.
But I want more.
I want some Blueberry Love.
So I'm making a blueberry sauce
that you can use in many different ways -
on pancakes, as a jam on toast,
on ice cream,
or as I later did, packed with cream cheese
in a pocket inside some French toast.
Mr. Hawthorne is happy
since I made it with a no-calorie sweetener.
This could easily be canned if you like.
1 pint blueberries
3/4 cup sugar or sweetener
juice and zest of 1 lime
1/4 cup orange juice
1/4 cup cold water
2 TB cornstarch
1/2 tsp almond extract
1/4 tsp ground cinnamon
Combine blueberries, orange juice, and sugar
in a saucepan over medium heat.
Bring to a boil, mashing berries.
Mix cornstarch and cold water
and stir into the blueberries.
Simmer until berry mixture thickens,
Stir in almond extract and cinnamon.
This is the no-calorie sweetener Mr. Hawthorne uses.
Food Lion brand.
Mix blueberries and sugar.
Toss to coat.
Add in the zest of one lime.
Juice of one lime.
About 1/4 cup of orange juice.
I smashed my berries a bit while bringing the mixture to boil.
Dissolve 2 TB cornstarch in 1/4 cup cold water.
Stir cornstarch slurry into hot mixture.
Cook until thickened.
I like the pretty colors and ...
... the squiggles.
Action shot of almond extract going in.
I used two hands of this much cinnamon.
Action shot of cinnamon.
I love the texture.
I love the flavors.
There's a hint of almond.
There's a hint of warm cinnamon.
I loved everything about this.
I think I'll marry it.
Imonna have to can this stuff.