Blueberry Crème Brûlée for Two

2 people
1 hr 5 min

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This Blueberry Crème Brûlée for Two is the perfect at home date night dessert. Each ramekin starts with a layer of fresh blueberry sauce, then is filled with rich vanilla almond custard, and is finished with the classic burnt sugar topping. These are seriously addicting and only require 6 simple ingredients!


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Unlike many of the dishes I make for the blog, crème brûlée is a dessert that I had never made for the first time until recently. So as a beginner myself, I can assure you these are easy to make if you follow all of my tips & tricks.


While I did make this recipe many times, the first time I tested the custard, it came out perfectly! So if I can do it, so can you. I am not sure why I was so intimidated by crème brûlée in the first place.


Once again, I was inspired by the beautiful summer blueberries that are stocked to abundance in the produce section of my grocery store. I wanted to create a simple dessert that incorporated them.


After some research, I discovered there were not many crème brûlée recipes that included fruit. So I got busy recipe testing!


The custard is pretty traditional, consisting of egg yolks, sugar, and heavy cream. I added a hint of almond extract because I love the way it tasted with the blueberries.


I was also unsure of how the fruit in the bottom would affect the crème brûlée, but it did not at all. The custard was still able to cook perfectly and the sauce retained all of its moisture. This dessert has quickly become one of my new all time favorites! Hope you enjoy!! xx


Highlights

  • 6 simple ingredients
  • Rich & silky custard
  • Fresh blueberry sauce
  • Almond extract
  • Burnt melted sugar topping
  • Perfect date night dessert for two
  • Great for every season


Ingredients

  • Heavy Cream: I have not tested this recipe with half and half or milk, but I assume it would not taste near as rich and might result in a watery custard.
  • Almond Extract: The almond extract adds such a nice flavor, but you can omit it if desired.


Complete list of ingredients and amounts is located on the .


Instructions

before you start . . .

  • Prep the blueberries. Definitely give the blueberries a good rinse. Also remove any little stems still attached to the berries. You do not want anything disturbing the smooth texture of these crème brûlées.
  • Preheat the oven to 325 degrees.


Step 1: Combine the blueberries and ¼ cup of sugar in a small saucepan over medium heat. Cook for 15 minutes or until thickened, stirring occasionally.


Step 2: Divide the blueberry sauce between 2 7 ounce ramekins (about 1.8 inches tall). Place the ramekins into a 8 x 8 metal pan.

TIP - It might be tempting to add water to the berries, but as soon as they heat up, they will release plenty of water.


TIP - Use a scale to divide the blueberry sauce exactly between the two ramekins if you are a perfectionist like me!


Step 3: In a medium bowl, whisk together the eggs and 3 tablespoons of sugar. Set aside. Bring about 2 ½ cups of water to a boil in an electric kettle or pot. Set aside.


Step 4: In a small saucepan over medium heat, bring the cream to a simmer (not a boil). Remove from heat and stir in the vanilla and almond.

Step 5: Pour a splash of the cream into the egg mixture and whisk continuously. Continue whisking and slowly pour the rest of the cream in. Stop whisking as soon as the cream is combined.


Step 6: Ladle the custard evenly between the two ramekins.

TIP - Over whisking results in lots of air bubbles. This isn’t ideal but will not affect your end result too much.


TIP - If the custard seems chunky, run it through a fine mesh strainer.


Step 7: Pour the hot water into the pan. It should come about halfway up the sides of the ramekins.


Step 8: Carefully transfer the pan into the oven. Bake for about 35-40 minutes or until the internal temperature reaches 170 degrees. The edges should be set, but the center should have a slight jiggle. Remove from the water bath immediately with an oven mitt and transfer to a wire rack to cool for about 1 hour.

TIP - Do not overfill the pan.


TIP - Use a thermometer to check the internal temperature.


Step 9: Chill in the refrigerator for at least 4 hours or for up to 2 days. Top each crème brûlée with about ½ tablespoon or so of sugar.


Step 10: Using a kitchen torch, caramelize the sugar and serve immediately. If you do not have a torch, broil the sugared crème brûlées on the highest rack until golden.

Expert Tips & Recipe Notes

  • The sauce should be the consistency of jam. We do not want any excess water from the sauce in the ramekins with custard.
  • Do not overheat the cream. The cream should just be heated to a simmer, not a boil. It can curdle.
  • Temper the egg yolks. This is the process of slowly adding the hot cream to the egg yolks and whisking continuously so they do not scramble. If your eggs do become lumpy, run the custard through a fine mesh strainer.
  • Bake in a water bath. The water bath ensures the oven is very humid and creates the perfect custard texture. The crème brûlée would come out watery without it.
  • Use a thermometer. It is very easy to overcook the crème brûlées, but you also want to ensure they are cooked enough. There is not a ton of wiggle room. 170 degrees is the perfect temperature.
  • Chill completely. Crème brûlée is usually served cold with a warm topping.
  • Completely cover the top with sugar. Don’t forget the edges!
  • Serve immediately after torching. The crème brûlées should be eaten right after caramelizing the sugar so you get that crunchy warm sugar topping.

FAQs

What kitchen tools do you need to make crème brûlée?You will need 2 7 ounce ramekins, an 8 x 8 metal pan, an electric kettle, a thermometer, a kitchen torch, and butane.

Can you make these ahead of time?Yes. You can chill the crème brûlées in the refrigerator covered for up to 2 days. Add the sugar on top and torch right before serving.

What is creme brulee mostly made of?Cream, egg yolks, and sugar are the base ingredients in the custard for crème brûlée.

What does creme brulee taste like?It has a wonderfully rich and silky vanilla ice cream taste. The texture is smooth and almost the consistency of yogurt. This recipe also has a blueberry sauce and almond extract for even more flavor.

Why does my creme brulee taste eggy?It is likely because the custard was overcooked. This is why I suggest using a thermometer.

Can you make creme brulee without a torch?Yes. Simply broil the ramekins on the closest rack to the top and keep a close eye on them.

What cream do you use for creme brulee?Heavy cream. This ensures a rich and silky custard.

Can I use milk instead of heavy cream for creme brulee?No. I do not recommend using anything besides cream for the base of the custard. It will not have the proper consistency.

What do you do if the eggs scramble?Run the custard through a fine mesh strainer to remove any lumps.


Related Recipes

Chocolate Chip Cookies without Brown Sugar

Cherry Tiramisu (Eggless)

Monster Condensed Milk Brownies

Banana Nutella Cookies (Oatmeal)

Blueberry Crème Brûlée for Two

Recipe details

  • 2  people
  • Prep time: 5 Minutes Cook time: 1 Hours Total time: 1 hr 5 min
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Ingredients

Blueberry Sauce

  • 1 cup fresh blueberries
  • ¼ cup granulated sugar

Custard

  • 3 egg yolks
  • 3 Tablespoons granulated sugar
  • 1 cup heavy cream*
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract*
  • more sugar for topping

Instructions


Review all recipe notes and instructions before beginning.
Preheat the oven to 325 degrees.
Combine the blueberries and ¼ cup of sugar in a small saucepan over medium heat. Cook for 15 minutes or until thickened, stirring occasionally.
Divide the blueberry sauce between 2 7 ounce ramekins (about 1.8 inches tall). Place the ramekins into a 8 x 8 metal pan.
In a medium bowl, whisk together the eggs and 3 tablespoons of sugar. Set aside. Bring about 2 ½ cups of water to a boil in an electric kettle or pot. Set aside.
In a small saucepan over medium heat, bring the cream to a simmer (not a boil). Remove from heat and stir in the vanilla and almond.
Pour a splash of the cream into the egg mixture and whisk continuously. Continue whisking and slowly pour the rest of the cream in. Stop whisking as soon as the cream is combined.
Ladle the custard evenly between the two ramekins.
Pour the hot water into the pan. It should come about halfway up the sides of the ramekins.
Carefully transfer the pan into the oven. Bake for about 35-40 minutes or until the internal temperature reaches 170 degrees. The edges should be set, but the center should have a slight jiggle. Remove from the water bath immediately with an oven mitt and transfer to a wire rack to cool for about 1 hour.
Chill in the refrigerator for at least 4 hours or for up to 2 days. Top each crème brûlée with about ½ tablespoon or so of sugar.
Using a kitchen torch, caramelize the sugar and serve immediately. If you do not have a torch, broil the sugared crème brûlées on the highest rack until golden.

Tips

  • Heavy Cream: I have not tested this recipe with half and half or milk, but I assume it would not taste near as rich and might result in a watery custard.
  • Almond Extract: The almond extract adds such a nice flavor, but you can omit it if desired.
  • The sauce should be the consistency of jam. We do not want any excess water from the sauce in the ramekins with custard.
  • Do not overheat the cream. The cream should just be heated to a simmer, not a boil. It can curdle.
  • Temper the egg yolks. This is the process of slowly adding the hot cream to the egg yolks and whisking continuously so they do not scramble. If your eggs do become lumpy, run the custard through a fine mesh strainer.
  • Bake in a water bath. The water bath ensures the oven is very humid and creates the perfect custard texture. The crème brûlée would come out watery without it.
  • Use a thermometer. It is very easy to overcook the crème brûlées, but you also want to ensure they are cooked enough. There is not a ton of wiggle room. 170 degrees is the perfect temperature.
  • Chill completely. Crème brûlée is usually served cold with a warm topping.
  • Completely cover the top with sugar. Don’t forget the edges!
  • Serve immediately after torching. The crème brûlées should be eaten right after caramelizing the sugar so you get that crunchy warm sugar topping.

Brianna May
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