Blueberry Creme Brulee

Creme Brulee is a custard dessert prepared by water bath baking then finished by torching sugar crystals on top creating a hard-caramel topping. On its simplest form, it is only flavoured with vanilla but a variety of fruits can be used to give it an additional flavour and texture. Popular fruits used are berries but lychees, passionfruit, lime, pumpkin and even lemongrass can be used.


Creme brulee has been existing since the late 1600’s and the earliest reference to it appeared in François Massialot’s 1691 Cookbook Cuisinier Royal et Bourgeois, since then it slowly gained popularity until the 1980’s where it went viral. This dessert is known by many names Crème brûlée being the most popular by it is also called or known as burnt cream, crema catalana or Trinity cream.

We barely make this because for Filipinos we have something similar and more popular in our home country, the leche flan, concept is the same where egg yolks, milk and sugar is used but cooking method used is by steaming it. Bear in mind a common Filipino household does not own an oven so for the commoner the idea of making Creme brulee is out since we can make our own one by steaming. Today I will be making it using fresh blueberries while I don’t have a torch available with me I improvised using the highest grill setting on my oven. It may not look similar but it still tastes the same with the crunchy caramel top.

Blueberry Creme Brulee
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
Custard
Toppings
  • 1 cup fresh blueberries
  • ½ cup sugar
Instructions
  1. In a mixing bowl whisk together egg yolks, cream, milk, sugar and vanilla, mix it well until sugar has completely dissolved.
  2. Strain custard using a fine sieve into 6 ramekins. Top it with blueberries
  3. Prepare your water bath, set oven to 110C
  4. Place your ramekins on the water bath then bake for 1 hour, remove from oven and let it cool.
  5. Just before serving, sprinkle around 1 tbsp of sugar on top, then place on a 240C preheated oven on grill setting until sugar on top melt.

 


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7 Responses

  1. kiwidutch says:

    Raymund,
    One big tip: don’t get over enthusiastic when adding the sugar layer on top.

    I did (the first time) with a decently heaped teaspoon … popped my brulees under the grill and later when visitors we rather wanted to impress went to eat them no one could break through the almost concrete-life top.

    Laughter turned to embarrassment when we had to resort to scooping the lot out into extra dishes and scraping the brulee off the bottom of the solid sugar.

    JUST enough grains to FINELY cover the top is really enough, otherwise you get concrete toffee 🙂

  2. mjskitchen says:

    Now this is the way I like my creme brulee. Very simple with some fruit. Have never had it with blueberries, but you have definitely convinced me that I need to try it! Thanks!

  3. I would takea crême brulée any day over a crème caramel. Love hte idea of blueberries on top. Wow so interestign to hear most people do not have ovens and would not make this at all.

  4. suituapui says:

    I love this! I love custard any which way it is served.

  5. bayenne says:

    there is no mention of any blueberry in the instruction..

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