Scrape the seeds from the vanilla bean pod, and adding them a pot of cream.
Heat the cream and vanilla until it begins to lightly boil. Remove the cream from the heat and allow to cool for 15 minutes.
Preheat oven to 325 degrees.
In a mixing bowl, whisk together 3/4 cup of the coconut sugar, egg yolks, salt, and lemon curd.
In spouted batter bowl (or similar vessel), carefully combine the cream and the egg mixture, whisking the entire time.
Divide the mixture evenly among the ramekins, and place the ramekins in a shallow baking dish.
Add water to the baking pan until the water level reaches about halfway up the ramekin.
Bake for 35-40 minutes until the creme is set, but still slightly jiggly in the center. Cool at room temperature for 30 minutes and then in refrigerator for 2-3 hours.
Remove from refrigerator and allow to rest at room temperature for about 15 minutes.
Sprinkle the tops with sugar (I used a mix of 1/4 cup each white sugar and coconut sugar) and turn on the torch. Move the torch quickly and carefully over the surface of the creme to melt and caramelize the sugar.
Return to refrigerator to chill for 20-30 minutes. Serve cold.
Garnish the creme brulee with fresh blueberries and a drizzle of blueberry syrup.