Here's how I would describe this dessert: slow-baked blueberries suspended in a creamy, silky-smooth custard with a topping of golden caramel. A spoonful releases all at once a burst of blueberries mixed with the custard and the crunch of caramelized sugar. I use a simple low-oven-temperature method to bake these custards. This streamlines the making of crème brûlées by eliminating the need for a water bath, which is an annoyance for many cooks, including myself. You can make the custard and bake immediately if in a hurry, or refrigerate overnight before baking, which improves the flavor. Either way, the baked custards need time to chill (a few hours) so they can be served cold, with freshly brûléed tops; plan to make early in the day or the day before. You will need a propane torch from the hardware store (or a fancy one from a kitchenware store). YIELD: SIX 5-OUNCE BRÛLÉE DISHES