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A ramekin of crème brûlée with a portion scooped out, topped with two blueberries, next to a bowl of fresh blueberries.

Blueberry Creme Brulee

This blueberry crème brûlée is the ultimate summer dessert! Enjoy layers of sweet blueberry compote, a creamy custard, and a golden, crackly caramelized top. Every bite is bright, creamy, and absolutely dreamy!
Prep Time 10 minutes
Cook Time 1 hour
Cool and Refrigerate 3 hours
Total Time 4 hours 10 minutes
Servings 4

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.
  • 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.

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.
  • Add the cream and vanilla, and continue whisking until well blended.
  • 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!

Equipment

  • saucepan
  • Large mixing bowl
  • 4 ramekin or mug
  • roasting pan
  • torch