Adapted from leaveahappyplate.com
cup blueberries (fresh or frozen)
tablespoons granulated sugar
cup fat free sour cream
cup heavy cream
teaspoons lemon zest
Sugar topping (refined sugar or raw/turbinado sugar) – about ⅓ cup total
Preheat oven to 275 degrees Fahrenheit. Place 3 standard size ramekins in a baking dish. Add a small handful of blueberries to the bottom of each ramekin, reserving some for topping if desired. In a medium bowl, whisk the egg yolks until pale yellow in color. Add the granulated sugar and whisk to dissolve. Add the sour cream, heavy cream, lemon zest and brandy and whisk to combine. Pour equal portions of the cream mixture into each ramekin. Pour warm water into the baking dish until it covers the bottom half of the ramekins, making certain not to get any water into the ramekins. Bake for about 40 minutes, or until the centers are just set and jiggle slightly. Remove the ramekins from the water bath, and set aside to cool for about 30 minutes, then refrigerate for at least 6 – 7 hours until completely cooled. To serve, top each ramekin with some of the refined or raw sugar, and brown with a kitchen torch or broil just until the sugar is browned and caramelized on top (brûlée = burnt).