Berry Crème Brûlée

Simple and tasting of summer, this fancy-feeling Berry Crème Brûlée is served with a blueberry sauce.

Berry Crème Brûlée

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.

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!

Berry Crème Brûlée

Click here for the blueberry sauce recipe.

Berry Crème Brûlée
 
Prep Time
Cook Time
Total Time
 
Simple and tasting of summer, this fancy-feeling Berry Crème Brûlée is served with a blueberry sauce.
Author:
Recipe Type: Dessert
Serves: 4 custards
Ingredients
For the Blueberry Sauce
  • Click the link above for the blueberry sauce.
For the Creme Brûlée
  • 4 egg yolks
  • 1⅓ cup heavy cream
  • ⅔ cup milk
  • ¼ cup granulated sugar, plus about 4 teaspoons to brûlée
  • pinch salt
Instructions
  1. Make the blueberry sauce. (Click the link above)
  2. Divide the sauce among 4 6-ounce ramekins.
  3. Preheat the oven to 300?Fahrenheit.
  4. In a medium bowl, whisk the egg yolks until they are homogenous. Set aside.
  5. In a medium saucepan, whisk together the cream, milk, sugar, and salt. Set over medium heat and cook until the sugar has dissolved.
  6. 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.
  7. 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 1½ hours, until mostly set but still slightly jiggly (it took 1½ hours in my countertop oven).
  8. 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.

 

Mary Haymaker

Mary Haymaker

Mary Haymaker is a teacher by day and a cook, food writer, and photographer by night. She has lived in the Chattanooga, Tennessee area her entire life and is dedicated to supporting the growing local food movement there. You can read more of Mary’s writing at her blog, chattavore.com.

More Posts - Website - Twitter - Facebook

No Comments Yet

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate Recipe: