Donnell Baker, Cookwise grad, staff assistant and caterer, adapted this recipe from the Celebrate the Rain Cookbook. I LOVE this dessert!
â€Ž1 2/3 cup whipping cream 1 vanilla bean 4 ounces blueberries 2 ounces white chocolate, chopped 4 egg yolks 2/3 cup sugar
Bring cream to light boil and add vanilla bean. Let set for 15 minutes, then add chocolate and berries. In a bowl whisk eggs and sugar. Discard vanilla bean from cream and add slowly to egg mixture. Bake in ramekins for 45 minutes at 300 °F. Cool completely. Top with sugar and caramelize. Enjoy!