Blueberry Creme Brulee has a secret surprise, a layer of blueberry jam hidden under the crunchy sugar and rich creamy custard.
The layer of blueberry jam adds a nice tart contrast to the sweet cream and crunchy burnt sugar.
Creme brulee is one of my all-time favorite desserts.
If you love creme brulee you will also want to check out my recipes for Vanilla Creme Brulee, Nutella Creme Brulee, Horchata Creme Brulee, Peach Creme Crulee, Rhubarb Creme Brulee, Mango Creme Brulee, or Sweet Corn Creme Crulee.
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Why You Will Love This Recipe
- It may seem fancy but creme brulee is actually very easy to make. It uses simple ingredients and just a little technique. It really is my favorite dessert.
- Fresh blueberry jam covered with rich and silky custard topped with a crunchy caramelized sugar crust makes the perfect date night dessert.
- Creme brulee is a perfect make-ahead dessert. Simply bake the custards and store in the refrigerator until you are ready to enjoy.
- This dessert uses just six common ingredients that are probably already in your pantry.
Recipe Ingredients
Because there are so few ingredients in these Blueberry Creme Brulees, now is the time to spring for the best quality ingredients you can afford.
Blueberry Jam: Try my recipe for Small Batch Blueberry Jam. It makes just one 4oz quarter pint. You can also use your favorite store-bought blueberry jam.
Heavy Whipping Cream: Some recipes use a combination of both heavy whipping cream and milk to make the custard lighter. In my opinion, creme brûlée is meant to be rich so this recipe uses only heavy whipping cream.
Tip: If you want to substitute milk for some of the heavy whipping cream I would stick with a 1:1 ratio. Use one cup of heavy whipping cream and one cup of milk.
Egg Yolks: For creme brulee, you want to use just the egg yolks. Egg whites would set too firmly giving the creme brulee a rubbery texture.
If you have never separated eggs before, check out this post from Sugar Hero where she shares Four Methods for Separating Eggs.
Save the egg whites for another recipe. Like this Lemon Swiss Meringue.
Granulated White Sugar: For creme brulee, the best sugar to use is regular granulated white sugar. Its small granules easily melt into the custard perfectly balancing the bitterness of the burnt sugar crust.
Speaking of the crust we will use granulated white sugar for the topping as well. Granulated sugar works best because the granules are small and caramelize quickly, which is important. We don't want the custard to melt while we are brûléeing the sugar.
Another benefit to using white sugar is it is easy to tell when the sugar has caramelized because it will turn from white to a golden brown.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
See the recipe card for full information on ingredients and quantities.
Substitutions and Variations
Try different varieties of fruit jam like blackberry, raspberry, strawberry, or cherry to change the flavor of this creme brulee. One of my favorites is this Roasted Balsamic Strawberry Jam.
Step by Step Directions
Step 1: Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
In a medium-sized bowl whisk together the egg yolks, sugar, and salt until smooth and the egg yolks start to lighten in color.
Step 2: Stir in the heavy cream and vanilla.
Tip: Whisk the eggs, sugar, and salt together in a large measuring cup to make pouring the custard into the ramekins easier.
Step 3: Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around.
Evenly divide the blueberry jam between six ramekins.
Step 4: Pour the custard into the ramekins.
Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.
Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
Tip: If you want perfectly smooth creme brulee, use a spoon to skim off any bubbles from the top, or don't worry about it any imperfections will be covered by the burnt sugar crust.
Step 5: Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.
Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
Step 6: Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.
Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
Tip: A few months ago my brulee torch died. So I used my boyfriend's propane torch that has a detachable torch head instead. Those were the fastest brûlées I have ever made.
Tip: The longer you brulee the sugar, the darker, more caramelized, and bitter it will become. The bitterness contrasts nicely with the sweetness of the custard.
If you want a really thick crust sprinkle a second teaspoon of sugar evenly across each custard and brulee a second time.
Make-Ahead and Storage Instructions
Make-Ahead: Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container or you can divide it into individual ramekins and cover them with plastic wrap.
Storage: Cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to four days. Wait to sprinkle with sugar and brulee until just before serving.
Recipe FAQs
There are a couple of points in the creme brulee-making process that it may curdle.
The first is when you are tempering the eggs. If the cream is too hot or you add it too quickly the eggs will begin to cook and curdle.
Cooking the custards without using a hot water bath will allow them to heat up more quickly a potentially overcook curdling the eggs.
Cooking them in the oven for too long will also cause them to overcook and become rubbery.
Creme brulee is properly cooked when the edges are just set and the centers still have a slight wobble. The color should be smooth and glossy without any brown spots.
You can also check the internal temperature of the custard using an instant-read thermometer. Once the custard has reached 170°F (77°C) it is time to remove the creme brulee from the oven.
Yes. Uncooked custard can be stored in the refrigerator for up to 5 days. It can either be stored all together in a storage container like this lidded measuring cup or you can divide it into individual ramekins and cover them with plastic wrap.
You can also cover the cooked and cooled creme brulees with plastic wrap and refrigerate them for up to 4 days. Wait to brulee the sugar until just before serving.
If you don't have a kitchen torch you can still make creme brulee. You have a few options for bruleeing the sugar.
Stick Lighter: A lighter can be used to melt the sugar but it will take a really long time.
Heated Spoon: Carefully heat an old spoon (it will discolor) in the flame of your stove until it turns red. Remove the spoon from the flame and immediately place it on top of the creme brulee to caramelize the sugar. Repeat the process until all of the sugar has been caramelized.
Broiler: You can also caramelize the sugar under a broiler. Move the oven rack to the top position and place the ramekins in the oven. turn on the broiler and closely monitor to avoid burning the sugar.
This can be tricky because you want the sugar to caramelize without heating the custard. Alton Brown suggests putting the ramekins in a cold oven, then turning on the broiler to help keep the custard cool while getting the top crisp.
Expert Tips
- There is no need to purchase a special pan just use whatever you already own. The size of pan you use will depend on the size of the ramekins you have. I have used cake pans, roasting pans, and jelly roll pans.
- Use a water bath: Bake the ramekins in a water bath (bain-marie) to provide gentle and even heat distribution. The water bath helps prevent the custard from overheating and ensures a silky texture.
- Don't rush the cooling process: After baking, allow the creme brulee to cool at room temperature for a while before transferring it to the refrigerator. This gradual cooling helps prevent cracking.
- Chill thoroughly: Make sure to refrigerate the custards for at least a few hours, preferably overnight, to allow them to set and develop their flavors fully.
- Caramelize the sugar just before serving: Sprinkle a thin, even layer of granulated sugar on top of each custard just before serving. Use a kitchen torch to carefully melt and caramelize the sugar, creating the signature crisp and caramelized crust. Alternatively, you can use the broiler, but keep a close eye on it to prevent burning.
- To avoid burning the sugar, don't hold the flame too long over any one place.
- Serve immediately after caramelizing the sugar. If allowed to sit the sugar topping will become soggy instead of crunchy.
More Dessert Recipes
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📖 Recipe
Blueberry Creme Brulee
Equipment
- baking pan
Ingredients
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 3 egg yolks
- ½ cup granulated white sugar
- ⅛ teaspoon kosher salt
- 6 tablespoons blueberry jam
Instructions
- Move an oven rack to the middle position and preheat the oven to 325°F (165°C).
- In a medium-sized bowl whisk together the 3 egg yolks, ½ cup granulated white sugar, and ⅛ teaspoon kosher salt until smooth and the egg yolks start to lighten in color.
- Stir in the 2 cups heavy whipping cream and 1 teaspoon vanilla extract.
- Lay a towel across the bottom of the pan and arrange your ramekins on top. The towel will keep the ramekins from sliding around. Evenly divide the 6 tablespoons blueberry jam between six ramekins.
- Pour the custard into the ramekins.Place the pan in the oven and then pour hot water into the pan, careful not to splash water into the ramekins. The water should come about halfway up the ramekins.Bake for 20 to 30 minutes until the edges are set but the centers are still slightly jiggly. The baking time will vary depending upon the size of your ramekins.
- Remove the baking dish from the oven and allow the custards to cool for approximately 15 minutes until you can safely pick up the ramekins and remove them from the water. Allow the custards to cool on the counter for an additional 15 minutes.Cover each ramekin with plastic wrap and chill them in the refrigerator for at least four hours and up to four days.
- Remove the custards from the refrigerator and evenly sprinkle each custard with 1 teaspoon of granulated sugar.Ignite your torch and hold the flame about 4 inches from the surface of the custard. Using a circular motion heat the sugar until it browns and forms a crust.
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