My homemade blueberry crème brûlée features a silky custard infused with fresh blueberries and topped with a perfectly torched caramelized crust. This fruity twist on a classic French dessert is light, elegant, and perfect for summer!
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Skill Level: Intermediate
Shortcut Central: Make the blueberry compote ahead of time. It keeps in the fridge for up to a week, so you can skip to making the custard. Store-bought blueberry jam also works in a pinch.
Flavor Remix: Try other berries like raspberries or blackberries. For a lemon blueberry flavor, add lemon zest to the custard mixture in addition to the juice in the blueberries.
Allergy Watch: Gluten Free, Nut-Free
There are two traditional ways to make crème brûlée: the “hot” method, where you whisk the yolks over heat, and the “cold” method, where you mix the yolks and sugar until ribbons form, then add the cream. I always go with the cold method since it takes the stress out of worrying about scrambling the eggs.
Ingredient Notes
- Blueberries: Use fresh or frozen blueberries. If you're using frozen berries, no need to thaw. You can add them straight to the pot and simmer a few minutes longer.
- Sugar: You can also use honey or maple syrup to sweeten the compote, but use regular sugar for the custard.
- Lemon: Optional, but it adds a nice touch of brightness.
- Heavy Cream: Use full-fat heavy whipping cream.
- Egg Yolks: The key to a rich texture of any good custard!
- Vanilla: You can also use vanilla paste or scrape out a vanilla bean.
How to Make Creme Brulee with Berries
A step-by-step visual guide for making crème brûlée. You can skip to the recipe for the full written instructions.
Make the Blueberry Compote
Bring the blueberry mixture to a gentle boil, then lower the heat so it simmers steadily without burning. Stir every few minutes, especially toward the end, to keep the sugar from sticking or caramelizing too much.
Whisk Yolks and Sugar
When you lift the whisk, the mixture should fall in “ribbons” that sit briefly on the surface. This helps create that silky, luxurious texture.
Transfer to Ramekins
Strain the custard before pouring into the ramekins to remove air bubbles. Place the ramekins in a water bath.
Bake the Creme Brulee
The creme brulee is done when the center still wobble slightly, like Jell-O, but the edges are set. If it sloshes like liquid, it needs more time.
Torch the Sugar on Top
Using a kitchen torch, sprinkle a thin, even layer of sugar and move the flame in small circles until the top bubbles and browns. You can also do this under your oven broiler, keep a close eye.
Recipe Tips
- Always use a water bath (bain-marie). It gently cooks the custard and prevents cracking or curdling.
- Line the bottom of the roasting pan with a paper towel before adding the ramekins. It keeps them from sliding around.
- Refrigerate for at least 2 hours, even better if overnight, before serving. The custard finishes setting in the fridge.
More Creamy Dessert Recipes
Make Ahead and Storing
Make Ahead: Bake the custards as directed and let them cool completely. Cover each ramekin with plastic wrap and refrigerate for up to 3 days. Don't torch the tops until just before serving for the best crisp.
Storing: Cover the ramekins with a plastic wrap or lids and store in the fridge for up to 2 days (if the tops are already torched).
Freezing: Before torching the sugar topping, you can freeze the baked creme brulee for up to a month but it will negatively affect the texture.
📖 Recipe
Blueberry Creme Brulee
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Ingredients
Blueberry Compote
- ⅔ cups blueberries
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Creme Brulee
- 1 ½ cup heavy cream
- 5 egg yolks
- ¼ cups granulated sugar for custard
- 1 teaspoon vanilla extract
- 4-6 teaspoon granulated sugar for caramelizing
Instructions
Blueberry Compote
- Add all the ingredients, except the vanilla extract, to a small saucepan. Lightly crush the blueberries using a potato masher or the back of a spoon.⅔ cups blueberries, ⅓ cup granulated sugar, 1 tablespoon lemon juice
- Place over medium-high heat and bring to a boil. Reduce the heat and let it simmer for 15 minutes, stirring occasionally.
- Stir in the vanilla extract (optional) and then cool slightly.½ teaspoon vanilla extract
Creme Brulee
- Preheat the oven to 300 F degrees. Put on a kettle to warm 4 cups of water.
- In a large mixing bowl, whisk together the egg yolks and sugar until the sugar has dissolved and ribbons form.5 egg yolks, ¼ cups granulated sugar
- Add the cream and vanilla, and continue whisking until well blended.1 ½ cup heavy cream, 1 teaspoon vanilla extract
- Place the ramekins in a large roasting pan. Evenly divide the blueberry compote among the four ramekins. Pour the cream mixture over the compote—straining it first to remove any bubbles or foam, if desired.
- Add warm water to the roasting pan, enough to come halfway up the sides of the ramekins.
- Carefully transfer the roasting pan to the oven and bake until the custard trembles slightly when gently shaken, about 40 to 50 minutes.
- Let the ramekins cool in the water bath for 30 minutes. Then, remove them from the water and place on a cooling rack for another 30 minutes. Refrigerate for at least 2 hours (or up to 3 days) before serving—the custards will finish setting in the refrigerator.
- To serve, sprinkle 1–2 teaspoons of sugar over each custard. For best results, use a small handheld torch to caramelize the tops. Alternatively, place the ramekins under a preheated broiler until the sugar is caramelized. Keep a close eye—it happens fast!4-6 teaspoon granulated sugar
Equipment
- saucepan
- Large mixing bowl
- 4 ramekin or mug
- roasting pan
- torch
Nutrition
Recipe Questions
You can bake the creme brulee as one large dessert using a ceramic or glass oven safe casserole dish or pie plate. You still need to bake in a water bath but increase the cook time 5 to 10 minutes.
The water should be just above halfway up the side of the ramkin. Too high, it splashed in when you move the pan to the oven. Too low and the top and sides will overcook.
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