Blueberry Creme Brulee Recipe

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angeli Published: March 11, 2020 Modified: December 11, 2020
Blueberry Creme Brulee Recipe

This blueberry creme brulee recipe is top-notch! The creamy custard is filled with juicy blueberries for a slightly sweet touch. Not to mention the crisp burnt sugar crust on top, which gives this dessert its caramelized taste.

How To Make Blueberry Creme Brulee

Blueberries

  • ¾ cup fresh blueberries
  • ¼ cup white sugar
  • 1/2 lemon (juiced)

Custard

  • 2 cups heavy whipping cream
  • ½ cup white sugar
  • 4 egg yolks
  • ¼ tsp. vanilla extract
  • 4 tbsp. white sugar (for scorching)

Making the blueberries

  1. Mix blueberries, sugar and lemon juice in a small saucepan over medium heat.

  2. Once blueberries begin to wilt, remove from heat.
  3. Place blueberries in 4 ramekins.

Making the custard

  1. Preheat oven to 350°F.

  2. Combine heavy cream and sugar in a large saucepan. Bring mixture to an easy boil.

  3. Whisk in egg yolks and vanilla extract.
  4. Pour mixture equally into each ramekin. Bake for 30 minutes or until set.

  5. Remove from heat and let cool. Refrigerate for 3 hours.

  6. Top each ramekin with 1 tsp. sugar in an even layer.

  7. Using a kitchen torch, lightly brown the surface. Serve.

How To Make Blueberry Creme Brulee

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Prep: 15 mins
Chill Time: 4 hrs
Cook: 30 mins
Total: 4 hrs 45 mins
Makes:
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Ingredients

Blueberries

  • ¾ cup fresh blueberries
  • ¼ cup white sugar
  • 1/2 lemon, juiced

Custard

  • 2 cups heavy whipping cream
  • ½ cup white sugar
  • 4 egg yolks
  • ¼ tsp. vanilla extract
  • 4 tbsp. white sugar, for scorching

Instructions

Making the blueberries

  1. Mix blueberries, sugar and lemon juice in a small saucepan over medium heat.

  2. Once blueberries begin to wilt, remove from heat.
  3. Place blueberries in 4 ramekins.

Making the custard

  1. Preheat oven to 350°F.

  2. Combine heavy cream and sugar in a large saucepan. Bring mixture to an easy boil.

  3. Whisk in egg yolks and vanilla extract.
  4. Pour mixture equally into each ramekin. Bake for 30 minutes or until set.

  5. Remove from heat and let cool. Refrigerate for 3 hours.

  6. Top each ramekin with 1 tsp. sugar in an even layer.

  7. Using a kitchen torch, lightly brown the surface. Serve.

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