1: Over medium heat, cook blueberries with sugar and lemon zest until you have a saucy consistency; add heavy whipping cream, milk, and salt and bring to a gentle boil.
2: Preheat oven to 300°F.
3: Whisk your egg yolks and slowly pour the blueberry cream mixture; strain through a sieve and pour into your ramekins; add hot water halfway up the ramekins and bake for about 40 minutes.
4: Let cool at room temperature and then refrigerate for at least 3 hours or overnight.
5: Pour a spoonful of sugar on top and brulee before serving and enjoy!
