Serves: 4
Total Calories: 405

1 cup sugar
1/4 cup water
2 cups milk
2 teaspoons vanilla extract
6 whole eggs
1/2 cup + 2 tablespoons white sugar
4 tablespoons huckleberries

In heavy skillet over medium-high heat, combine sugar and water; stir until like a wet sand. Cook, stirring occasionally until sugar mixture turns to caramel. Immediately pour equal portions of the caramel into 4 (6-ounce) oven-safe ramekins. Set aside.

In saucepan, combine milk and vanilla. Bring to a scald. In a mixer or bowl, beat eggs and sugar until fluffy, stirring rapidly; slowly add 1/4 cup of the scalded milk. Still stirring, slowly add the rest of the milk to finish custard.

Pour custard over the caramel in the ramekins. Sprinkle 1 tablespoon of huckleberries into each custard. Bake custards in water bath in preheated 300° oven for 20–30 minutes, or until set. (To test, use a small paring knife stuck into middle of custard; it should come out clean.)

Nutritional Facts:

Serves: 4
Total Calories: 405
Calories from Fat: 63

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