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Blueberry creme brulee cracked open to reveal centre
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Easy Blueberry Crème Brûlée Recipe – A Step-by-Step Guide

Learn how to make smooth Blueberry Crème Brûlée with a crisp caramelized sugar crust. A step-by-step guide with tips for perfect results.
Course Dessert
Cuisine French
Keyword blueberry creme brulee, homemade creme brulee
Prep Time 15 minutes
Cook Time 40 minutes
chill time 4 hours
Total Time 4 hours 55 minutes
Servings 4
Author Paul (Scoffs and Feasts)

Equipment

  • Ramekins or crème brûlée dishes (I use 3-inch diameter ramekins)
  • Large baking dish/roasting dish for the water bath
  • Medium Saucepan for custard preparation and small saucepan for making the blueberry base
  • mixing bowls
  • whisk
  • Fine-mesh strainer
  • Kitchen torch or broiler/grill
  • measuring jug

Ingredients

  • For the Blueberry Base:
  • 8 tbsp frozen or fresh blueberries
  • 4 tbsp sugar
  • Zest of 1 orange
  • For the Custard:
  • 300 ml heavy cream double cream
  • 1 tsp vanilla extract or ½ vanilla bean
  • 4 egg yolks
  • 4 tbsp sugar
  • For the Caramelized Sugar Topping:
  • 4 tsp caster sugar or granulated sugar pulsed in a blender

Instructions

  • Prepare the Blueberry Base:
  • Add blueberries, sugar, and orange zest to a saucepan.
  • Cook over medium heat until the blueberries break down and thicken (about 7 minutes).
  • Let the mixture cool, then divide evenly among ramekins.
  • Make the Custard:
  • In a bowl, whisk the egg yolks and sugar until pale and creamy.
  • In a saucepan, heat the heavy cream and vanilla over medium heat until it just starts to bubble at the edges.
  • Slowly pour the warm cream into the egg mixture, whisking constantly to prevent scrambling.
  • Optional: Strain the custard through a fine-mesh sieve for extra smoothness.
  • Pour the custard over the blueberry layer in the ramekins.
  • Bake Using a Water Bath:
  • Place ramekins in a deep baking dish. Pour hot water into the dish until it reaches halfway up the ramekins.
  • Bake at 160°C (320°F) for 35-40 minutes, until the custard is just set with a slight jiggle in the center.
  • Cool at room temperature, then refrigerate for at least 4 hours (or overnight).
  • Caramelize the Sugar Topping (Torch or Broiler Method):
  • Sprinkle 1 tsp caster sugar over each custard.
  • Torch Method: Use a kitchen torch to melt and caramelize the sugar until golden brown.
  • Oven Broiler Method: Place ramekins under the broiler for 3-5 minutes, rotating as needed for even caramelization.
  • Let the caramel cool and harden for 2 minutes before serving.