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Prep Time: 5 Minutes Cook Time: 3 Minutes |
Ready In: 8 Minutes Servings: 4 |
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This recipe comes from The Doanleigh Inn in Kansas City, Missouri. I got it from a web site. I made some adjustments when I prepared it. I only used one cup of sour cream and 1 tablespoon of vanilla. I put on enough brown sugar to completely cover the blueberries, probably 1 to 1 1/4 cups. It really was quite delicious. The blueberries stay plump and juicy. One left over was quite good the next day, eaten cold. I suggest you play around with the proportions too. Very impressive dessert. Ingredients:
4 cups blueberries |
2 cups sour cream |
2 tablespoons vanilla |
2 cups packed brown sugar (see note) |
Directions:
1. Spoon the blueberries into 4, 4 oz oven proof ramekins.
2. Mix the sour cream with the vanilla.
3. Spoon over the blueberries.
4. Top with the brown sugar.
5. Broil 3 to 4 minutes, watching carefully.
6. The brown sugar should melt and caramelize- DO NOT LET IT BURN.
7. NOTE: This seems like a lot of brown sugar, but it is required.
8. *****This is the original recipe as I copied it from the web site.
9. See above explanation for adjustments I made.
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