Blueberry creme brulee
Creme brulee is my go-to dessert when I have leftover egg yolks. It is simple and can be made with different fruits and flavors. The custard is made in minutes and then it bakes for 30 minutes in a water bath and you have your dessert.
I used fresh blueberries and I baked them in the oven with the custard. They were soft and delicious after baking. You can use different forest berries in this recipe, whatever you have in the fridge or you can even use frozen but thawed berries. Be sure to remove any excess moisture from frozen fruit, because the water can dilute the custard.
The most important thing when making this dessert is the custard. It must be silky smooth and not curdled. When making the custard be careful to whisk the egg yolks with the hot cream and not let them scramble. Pour the custard through a sieve to eliminate any lumps or cooked egg. Bake the custard at low temperature in a water bath and it should turn out smooth and lump-free.
The perfect finish is the caramel crust. This gives the creme brulee a signature crack effect when you start to eat it. The caramel note from the burnt sugar complements the blueberry-vanilla flavor perfectly.
This is a rich dessert with a nice sugar hit but I always say, eating all those calories better be worth it, and I assure you, this is definitely worth it.
Prepare 6 ceramic molds and place a few blueberries in each one. Pour on the custard. Gently tap the molds on the table to remove any air bubbles. Preheat the oven to 150°C (302°F). Place the molds in a baking dish and pour in enough hot water to come halfway up the sides of the ramekins.
Carefully place the baking dish into the oven and bake for 35-40 minutes or until the custard is just set but still trembling in the center.
I used fresh blueberries and I baked them in the oven with the custard. They were soft and delicious after baking. You can use different forest berries in this recipe, whatever you have in the fridge or you can even use frozen but thawed berries. Be sure to remove any excess moisture from frozen fruit, because the water can dilute the custard.
The most important thing when making this dessert is the custard. It must be silky smooth and not curdled. When making the custard be careful to whisk the egg yolks with the hot cream and not let them scramble. Pour the custard through a sieve to eliminate any lumps or cooked egg. Bake the custard at low temperature in a water bath and it should turn out smooth and lump-free.
The perfect finish is the caramel crust. This gives the creme brulee a signature crack effect when you start to eat it. The caramel note from the burnt sugar complements the blueberry-vanilla flavor perfectly.
This is a rich dessert with a nice sugar hit but I always say, eating all those calories better be worth it, and I assure you, this is definitely worth it.
Blueberry creme brulee
(Makes about 6)
Time:
Preparation: 15min
Baking: 35-40min
For the custard:
- 250ml whipping cream
- 3 egg yolks
- 50g granulated white sugar
- 1/2 teaspoon vanilla paste (can use vanilla pod)
- 1 teaspoon honey (optional)
- 100g blueberries
For the caramel topping:
- 1-2 tablespoons granulated white sugar
Making the custard:
Pour the cream in a sauce pan, add vanilla paste and honey. Place on medium heat and bring to boil. Meanwhile place the egg yolks and sugar in a bowl of your electric or hand mixer and whisk until light and pale.
After the cream is done simmering slowly pour it into the egg yolk mixture while whisking constantly. Pour the custard in a measuring cup through a fine strainer to remove any lumps or cooked egg pieces.
Prepare 6 ceramic molds and place a few blueberries in each one. Pour on the custard. Gently tap the molds on the table to remove any air bubbles. Preheat the oven to 150°C (302°F). Place the molds in a baking dish and pour in enough hot water to come halfway up the sides of the ramekins.
Carefully place the baking dish into the oven and bake for 35-40 minutes or until the custard is just set but still trembling in the center.
Remove the ramekins from the oven and refrigerate for at least 2 hours or up to three days.
Making the caramel crust:
Take the ramekins from the refrigerator and evenly sprinkle over the sugar. Using a kitchen torch gently caramelize the sugar to form a crispy top. If you don't have a kitchen torch you can put the ramekins under the broiler for a few minutes to melt the sugar.
Allow the creme brulee to sit for 5 minutes before serving.
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