Blueberry Crème Brûlée – This classic French dessert takes a refreshing, summer turn with the addition of plump blueberries. It’s the perfect way to enjoy this rich dessert in the summer!
Before we get into the recipe for today, let me welcome you to the new and improved Certified Pastry Aficionado blog. I am so in love with this new design and all the colors and the new logo. I hope you love it all too! Make sure you take a look at the home page to see some of my favorite new features!!
Okay now for today’s recipe!
If you haven’t noticed yet, I am a berry fiend. I love using berries in sweet recipes, savory recipes, drink recipes, you name it! By this time last year, I had already shared my recipe for blackberry doughnuts, triple berry mimosas, and my English trifle, loaded with four kinds of berries.
But I’m slacking a little so far this year, which inspired me to make today’s treat…Blueberry Crème Brûlée!
Crème brûlée is such a classic dessert that you rarely see it altered in any way. Why change up a good thing?!
I’ll tell you why – fresh blueberries!
I love the addition of fresh blueberries to this rich dessert – it’s just so refreshing and perfect for summer. I even like it slightly chilled when eating it instead of eating it warm like I do with the traditional version.
To make this crème brûlée, it’s really not much different than making a traditional version. The only additional step we have is making the blueberry sauce to layer on the bottom. The sauce and the custard remain separated during baking since their densities are different – one is much thicker than the other. So you still get the familiar flavor of the vanilla custard with a little bite of blueberry deliciousness.
The most intimidating part of making a crème brûlée is caramelizing that sugar on top. I’ve done it both ways – with a blow torch and with my oven broiler. Both work fine, but I definitely prefer using a blow torch because it’s so much faster. But if you’re worried about working with fire, I definitely recommend the oven, instead.
In case this is your first time making crème brûlée, here are a few more tips to help you out:
- This dessert requires hours of chilling time so I recommend making the day before you need it and simply caramelizing the sugar on top before serving. Do not try to eat this dessert right out of the oven before chilling – it will be too runny.
- When baking crème brûlée, it must be baked in a hot water bath to keep it from cracking. To do this, we add the ramekins to a baking dish and fill the dish with hot water about halfway.
- Do not caramelize the sugar until you are ready to serve. If you place the dessert back into the refrigerator, the sugar will liquefy and no longer be crunchy.
How much do you love this blueberry crème brûlée?! The color is incredible but the flavor is even better. You’re gonna love serving this at your parties this summer!
Stay tuned for more berry recipes this summer – I’ve got a few more up my sleeve 😉
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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