Blueberry crème brûlées…

A restaurant favourite.

Blueberry crème brûlées…

This restaurant classic is surprisingly easy to make and almost improves the longer that you chill it for. Just caramelise the sugary topping before you sit down to eat your main course.

Serves 6
Preparation time: 20 minutes
Standing time: 30 minutes
Cooking time: 30-35 minutes
Chilling time: 4 hours

You will need: 

  • 1 vanilla pod
  • 600ml (1 pint) double cream
  • 6 egg yolks
  • 75g (3oz) caster sugar
  • 200g (7oz) blueberries



To finish:

  • 4 tablespoons caster sugar
  • Few extra blueberries



Method:

  1. Slit the vanilla pod lengthways then scrape out the seeds from the centre with a small sharp knife.
  2. Add the seeds and the pod to a saucepan, pour in the cream then bring gently to the boil.
  3. Take the pan off the heat, stir and leave to stand for 30 minutes or so for the vanilla to flavour the cream.
  4. Whisk the egg yolks and sugar together in a bowl for a couple of minutes until thick and pale.
  5. Reheat the cream then remove the vanilla pod (this can be rinsed, dried and re-used to flavour a jar of caster sugar) then gradually whisk into the yolks until smooth.
  6. Divide the blueberries between 6, 175ml (6fl oz) individual ovenproof soufflé or ramekin dishes then stand the dishes in a roasting tin.
  7. Strain the vanilla cream over the top, pressing all the tiny vanilla seeds through the sieve.
  8. Pour warm water into the roasting tin to come halfway up the sides of the dishes.
  9. Bake with the dishes uncovered, in an oven preheated to 160C/325F/Gas Mark 3 for 30-35 minutes or until just set in the centre with a slight wobble.
  10. Lift the dishes out of the roasting tin; allow to cool, then transfer to the fridge for 4 hours, or longer if time.
  11. When ready to serve, sprinkle a little extra sugar over the top of each dish and caramelise with a cook’s blow torch.
  12. If you don’t have one, stand the dishes in the grill pan with lots of ice around the dishes then caramelise the sugar under the grill.
  13. Allow to cool for up to 30 minutes for the sugar to cool and harden then serve decorated with a few extra blueberries.

Recipe and photo credits- Seasonal Berries

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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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6 Comments

  1. Judy Haughton-James
    November 10, 2012 / 6:24 pm

    I have never had blueberries. This certainly looks delicious Clairejustine. I hope your weekend has been going well.

    • Claire Justine
      November 16, 2012 / 7:11 am

      Thanks for the comment Judy 🙂

  2. Winnie
    November 10, 2012 / 10:18 pm

    It definitely looks and sounds like my kind of dessert!

    • Claire Justine
      November 16, 2012 / 7:11 am

      Thanks for the comment Winnie 🙂

  3. Camille
    November 11, 2012 / 2:38 am

    I've never had any flavor of creme brulee but the normal kind and that is delicious enough by itself. I bet this will be amazing!

    • Claire Justine
      November 16, 2012 / 7:12 am

      Hi Camille hope you are keeping well,hoping over now to see how you are 🙂

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