Blueberry Lemon Creme Brulee

1 pint blueberries

4 large eggs

2/3 cup superfine sugar

zest and juice from 3 lemons

1 cup plus 2 tablespoons heavy cream

2/3 cup granulated sugar for topping

Heat oven to 300 degrees. Divide berries among six 8oz. ramekins.

Whisk the eggs, sugar and lemon zest and juice in medium bowl until smooth. Stir in cream. Pour equal amounts of the lemon cream into each ramekin. Place in a roasting pan and add hot water to just half way up the sides of ramekins. Carefully place in oven and bake for about 30-45 minutes until just set. Remove ramekins from roasting pan and completely cool. Then refrigerate. When ready to serve, sprinkle tops with sugar and torch the tops or place under broiler until sugar caramelized.