Blueberry creme brûlée is a simple but fancy dessert that is a perfect use for fresh summer blueberries (but is just as good with frozen)! Scroll down for video.
Click here to save this recipe on Pinterest!
Creme Brûlée Obsession
Philip loves creme brûlée. Anytime that we go out to dinner at an upscale restaurant, I can count on eating creme brûlée unless I want to order my own dessert. He is pretty much obsessed with the stuff. I mean, not that I mind. Creme brûlée is freaking delicious.
Blueberry Creme Brûlée
My blueberry creme brûlée is lightened up a little bit, with milk in addition to the heavy cream (creme brûlée is usually made with all cream). You can make the homemade blueberry sauce ahead of time if you want…the recipe comes together quite quickly. It does take some time to cook and chill, but this blueberry creme brûlée is so worth it, and most of that time is hands-off! You can also leave out the blueberries or use another berry instead!
Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on The Country Cook!
Click here to save this recipe to your dessert board on Pinterest!
Mary
Yield: 4 custards
15 minPrep Time:
1 hr, 30 Cook Time:
1 hr, 45 Total Time:
Save Recipe
Ingredients
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1/4 cup water
- 4 egg yolks
- 1 1/3 cup heavy cream
- 2/3 cup milk
- 1/4 cup granulated sugar, plus about 4 teaspoons to brûlée
- pinch salt
Instructions
- To make the blueberry sauce, combine the blueberries, sugar, and water in a small saucepan and set over medium-high heat. Stir constantly, mashing the berries slightly with the spoon, until the sauce thickens somewhat. Divide the sauce among 4 6-ounce ramekins.
- Preheat the oven to 300?Fahrenheit.
- In a medium bowl, whisk the egg yolks until they are homogenous. Set aside.
- In a medium saucepan, whisk together the cream, milk, sugar, and salt. Set over medium heat and cook until the sugar has dissolved.
- Pour a ladleful of the warm cream mixture into the egg yolks and whisk to combine. Add the tempered egg yolks into the pan of warm cream and whisk until completely combined. Strain into a large measuring cup or another container with a spout.
- Place the ramekins with the blueberry sauce into a 9-inch square baking pan. Divide the cream mixture among the ramekins. Pour water into the pan until the water reaches halfway up the sides of the ramekin. Cover with foil and bake, checking often for doneness, for 45 minutes up to 1 1/2 hours, until mostly set but still slightly jiggly (it took 1 1/2 hours in my countertop oven).
- Allow the custards to cool in the pan to room temperature then refrigerate until completely chilled. Sprinkle the custards evenly with granulated sugar and brûlée with a kitchen torch until the sugar is completely melted. Allow to stand until the sugar has cooled down, then serve.
Notes
This recipe is adapted from the book My Paris Kitchen by David Lebovitz.
This recipe is adapted from the book My Paris Kitchen by David Lebovitz.
Recommended for this recipe:
This post contains affiliate links. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, see my disclosures. Thank you for supporting my blog!
Comments