I love crème brûlée. It’s such a classic but delicious recipe! I love the simple, classic version. But today I want to share with you a crème brûlée who is just a little bit more special. A crème brûlée with blueberries!
Learn how to make this crème brûlée with blueberries after the jump. . .
What you need for four servings crème brûlée with blueberries
For blueberry mixture
– 3/4 cup of blueberries
– 1/4 cup of sugar
– juice of 1/2 a lemon
For the crème brûlée
– 4 egg yolks
– 1 cup of heavy whipping cream
– 1 cup of milk
– 1/3 cup of sugar
– 1 teaspoon of vanilla
For the crust
– 4 table spoons of sugar
How to make crème brûlée with blueberries
Put the blueberries together with the sugar and the lemon juice in a pan and cook on low heat until the blueberries start to pop and form a syrup. Divide the blueberry mixture over 4 ramekins.
Cook the milk with the heavy whipping cream and the vanilla. Let it stand for about 5 minutes. Put the egg yolks with the sugar in a bowl and mix until you get a soft, light cream. Put the milk mixture in the bowl and mix with a spoon. Don’t use a mixer because you can beet to much air in it that way. Put the mixture on top of the blueberries.
Put a piece of aluminium foil on top of the ramekins and put it in a preheated oven on 130 degrees Celsius (270 degrees Fahrenheit) for 45 minutes. Let it cool and put it in the fridge for at least 2 hours.
Before serving sprinkle some sugar on top of the crème brûlée and burn it with a crème brûlée burner until you get a nice caramel topping. Serve with some left over blueberries on top.
Bon Appetit! XO Wilma