Blueberries Crème Brulee Recipe

Directions for Blueberries Crème Brulee

1. 1

   Prepare the Crème Brulee Base

   In a saucepan, combine heavy cream and vanilla extract. Heat over medium heat until it just begins to simmer. Remove from heat.

2. 2

   Whisk Egg Yolks

   In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.

3. 3

   Combine Mixtures

   Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.

4. 4

   Bake the Custard

   Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake in a preheated oven at 325°F (160°C) for 30-35 minutes, or until set but still slightly jiggly in the center.

5. 5

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool. Once cooled, refrigerate for at least 2 hours or until fully chilled.

6. 6

   Make Blueberry Compote

   In a small saucepan, combine fresh blueberries, water, and a bit of sugar (if desired). Cook over medium heat until the blueberries burst and the mixture thickens slightly. Let it cool.

7. 7

   Caramelize the Topping

   Sprinkle brown sugar evenly over the chilled custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Alternatively, you can place the ramekins under a broiler for a few minutes until the sugar is caramelized.

8. 8

   Serve

   Top the crème brulee with the blueberry compote and garnish with fresh mint leaves before serving.