Blueberry Crème Brûlée

Blueberry Crème Brûlée

Blueberry Crème Brûlée

Crème brûlée literally translates to “burnt cream,” which refers to the crunchy layer of caramel that floats over the creamy and smooth custard below. Many of the specialty cooking supply stores carry a small butane torch that can be used for caramelizing the sugar on the surface of the crème brûlée.

Another option is to dig around in your basement to find a propane torch used for plumbing projects. If you don’t have one kicking around, they can be purchased at most hardware stores or online at Amazon.

TOOL TIP:

Torch

This Bernzomatic Torch makes the task of burning crème brûlée a breeze. The TS8000 trigger start torch can be used with (not included) either MAP or propane fuel tanks which are readily available at your local hardware store or through Amazon, online.

Crème Brûlée dishes come in different shapes (round, oval) and sizes. When choosing a vessel for this dessert, look for porcelain since it can withstand the heat from both the oven and the torch. You want to use a shallow dish of reasonable size (6-8 oz) since the finished dessert is quite rich.  

Blueberry Crème Brûlée

Recipe by Michael SalmonCourse: DessertCuisine: FrenchDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

40

minutes

Ingredients

  • 5 egg yolks

  • 1/4 cup granulated sugar (additional needed for top)

  • 1/2 vanilla bean (or 1 teaspoon vanilla extract)

  • 1 cup whipping cream

  • 3 Tablespoons whole milk

  • 1/2 cup fresh or frozen blueberries

  • Garnish: whipped cream, blueberries, fresh mint sprigs

Directions

  • Preheat the oven to 325-degrees F. Heat about 1 quart of water in a teakettle (or saucepan) for a hot water bath.
  • In a medium-sized bowl, whisk together the egg yolks and sugar. Scrape the seeds from the vanilla bean and whisk into the bowl along with the cream and milk.
  • Divide the blueberries between four shallow ceramic dishes. Divide the custard mixture between the four dishes and place in a pan with at least 1-inch sides. Fill the pan with the hot water about halfway up the sides of the dishes.
  • Bake in the preheated oven for 40 minutes or until firm. Remove from the oven and water bath and cool. Refrigerate for at least 2 hours.
  • To serve, evenly sprinkle the top of each with enough granulated sugar to cover. Using a torch, slowly begin to caramelize the sugar, moving the torch around a lot to prevent burning in any given area. Serve with a dollop of whipped cream, some fresh blueberries and a sprig of fresh spearmint.

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