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Blueberry Creme Brulee Recipe

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4.4 from 78 reviews

This Blueberry Creme Brulee recipe combines a luscious baked custard infused with vanilla and topped with a rich blueberry sauce, finished with a classic caramelized sugar crust. Perfectly creamy and bursting with fruity sweetness, this elegant dessert is ideal for any special occasion or a delightful treat.

  • Total Time: 4 hrs 40 mins
  • Yield: 4 servings

Ingredients

Blueberry Sauce

  • 1 cup blueberries (fresh or frozen)
  • 1/4 cup water
  • 1/4 cup sugar

Custard

  • 4 large egg yolks
  • 1 1/3 cups heavy cream
  • 2/3 cup milk
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon pure vanilla extract

Sugar Topping

  • 1/4 cup superfine granulated sugar

Instructions

  1. Prepare the blueberry sauce: Add blueberries, water, and sugar to a medium saucepan. Bring to a boil over medium-high heat, then reduce to a simmer and cook until the berries burst and the sauce thickens. Divide the sauce evenly among four 6-ounce ramekins and place them into a square baking dish; set aside.
  2. Preheat the oven: Set the oven to 350°F (175°C) to prepare for baking the custard.
  3. Mix egg yolks: In a medium bowl, whisk the egg yolks until well blended.
  4. Heat cream mixture: Combine heavy cream, milk, sugar, and salt in a medium saucepan. Heat over medium heat, stirring to dissolve the sugar but do not let it boil. Once sugar is dissolved, remove from heat.
  5. Add vanilla and temper eggs: Stir in vanilla extract into the warm milk mixture. Slowly whisk about 1/4 cup of the warm mixture into the egg yolks to temper them, preventing scrambling. Then whisk the tempered yolks back into the remaining milk mixture. Strain the mixture if any egg lumps appear.
  6. Assemble custard: Gently ladle the custard mixture into the ramekins over the blueberry sauce, filling almost to the top but leaving about 1/2 inch space. The sauce will swirl gently but not mix completely blue.
  7. Create water bath and bake: Boil water and pour into the baking dish halfway up the sides of the ramekins. Bake for 1 hour 10 minutes to 1 hour 30 minutes, until the custard is set but the center still jiggles slightly. Cooking time depends on ramekin height (taller take longer).
  8. Cool and chill: Carefully remove ramekins from the water bath using a fork and pot holder. Let cool to room temperature, then refrigerate for at least 4 hours to thicken and chill.
  9. Apply sugar topping and caramelize: Just before serving, sprinkle about 1 to 1 1/2 teaspoons of superfine sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Serve immediately.

Notes

  • Use fresh or frozen blueberries for the sauce based on availability.
  • Be careful not to let the cream mixture boil to avoid curdling the custard.
  • Straining the custard helps ensure a smooth texture without cooked egg bits.
  • The water bath ensures even baking and prevents cracking or curdling.
  • If you don’t have a kitchen torch, you can broil the sugar topping briefly, watching closely to prevent burning.
  • Author: ELLA
  • Prep Time: 20 mins
  • Cook Time: 1 hr 20 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/blueberry-creme-brulee-recipe/