Go Back

Berry Crème Brûlée

Mary Haymaker
Simple and tasting of summer, this fancy-feeling Berry Crème Brûlée is served with a blueberry sauce.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Servings 4 custards


For the Blueberry Sauce

  • Click the link above for the blueberry sauce.

For the Creme Brûlée

  • 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


  • Make the blueberry sauce. (Click the link above)
  • 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.


This recipe is adapted from the book My Paris Kitchen by David Lebovitz.