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!
Click here for the blueberry sauce recipe.
Print
Berry Crème Brûlée
- Total Time: 90 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A simple yet elegant dessert,
perfect for a summer gathering.
Ingredients
Blueberry Sauce
- 1 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1/4 cup water
Custard
- 4 egg yolks
- 1 1/3 cups (315 ml) heavy cream
- 2/3 cups (150 ml) milk
- 1/4 cups (60 ml) granulated sugar, plus about 4 teaspoons to brûlée
- pinch salt
Instructions
- Make the blueberry sauce: combine the blueberries, sugar, and water in a saucepan over medium-high heat. Stir and mash the berries until the sauce has thickened.
- Divide the sauce among 4 6-ounce ramekins.
- Preheat the oven to 300°F (149°C).
- In a medium bowl, whisk the egg yolks until 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 for 45 minutes to 1 1/2 hours, until mostly set but still slightly jiggly.
- 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
- For a richer flavor, use vanilla bean paste instead of extract in the cream mixture.
- If you don’t have a kitchen torch, broil the brûléed sugar in the oven for 1-2 minutes, watching carefully.
- Leftover crème brûlée can be stored, un-brûléed, in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Oven-Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
- Cholesterol: 150
Frequently Asked Questions
Can I substitute other berries for the blueberries in the Berry Crème Brûlée?
Yes, you can use other berries like raspberries or strawberries instead of blueberries for the sauce or in the custard.
How do I ensure the custard sets properly for the Berry Crème Brûlée?
Make sure to cook the custard until it thickens enough to coat the back of a spoon, and allow it to chill completely in the fridge to help it set.
What is the best way to achieve a nice caramelized top on the Berry Crème Brûlée?
Use a kitchen torch to evenly caramelize the sugar on top of the chilled custard, moving the flame in small circles to avoid burning.
If You Liked This Recipe, You’ll Love These
- Dynamic Dessert Duo: Chocolate and Blueberry Brownies
- Lemon Blueberry Sweet Rolls
- Easy Blueberry Snack Cake
My husband orders creme brulee every single time we go out so i finally made it at home to surprise him, so good and i love it with the blueberry sauce on the side. Cracking that sugar top with a spoon is the most satisfying thing ever. He said it beat the restaurant version, safe to say i am making this again, thanks!