This Blueberry Crème Brûlée for Two is the perfect at home date night dessert. Each ramekin starts with a layer of fresh blueberry sauce, then is filled with rich vanilla almond custard, and is finished with the classic burnt sugar topping. These are seriously addicting and only require 6 simple ingredients!
Have even more blueberries to use up? Try my easy Lemon Blueberry Poppy Seed Muffins.
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Highlights
- 6 simple ingredients
- Rich & silky custard
- Fresh blueberry sauce
- Almond extract
- Burnt melted sugar topping
- Perfect date night dessert for two
- Great for every season
Ingredients
- Heavy Cream: I have not tested this recipe with half and half or milk, but I assume it would not taste near as rich and might result in a watery custard.
- Almond Extract: The almond extract adds such a nice flavor, but you can omit it if desired.
Complete list of ingredients and amounts is located on the recipe card below.
Instructions
before you start . . .
- Prep the blueberries. Definitely give the blueberries a good rinse. Also remove any little stems still attached to the berries. You do not want anything disturbing the smooth texture of these crème brûlées.
- Preheat the oven to 325 degrees.
Step 1: Combine the blueberries and ¼ cup of sugar in a small saucepan over medium heat. Cook for 15 minutes or until thickened, stirring occasionally.
Step 2: Divide the blueberry sauce between 2 7 ounce ramekins (about 1.8 inches tall). Place the ramekins into a 8 x 8 metal pan.
TIP - It might be tempting to add water to the berries, but as soon as they heat up, they will release plenty of water.
TIP - Use a scale to divide the blueberry sauce exactly between the two ramekins if you are a perfectionist like me!
Step 3: In a medium bowl, whisk together the eggs and 3 tablespoons of sugar. Set aside. Bring about 2 ½ cups of water to a boil in an electric kettle or pot. Set aside.
Step 4: In a small saucepan over medium heat, bring the cream to a simmer (not a boil). Remove from heat and stir in the vanilla and almond.
Step 5: Pour a splash of the cream into the egg mixture and whisk continuously. Continue whisking and slowly pour the rest of the cream in. Stop whisking as soon as the cream is combined.
Step 6: Ladle the custard evenly between the two ramekins.
TIP - Over whisking results in lots of air bubbles. This isn’t ideal but will not affect your end result too much.
TIP - If the custard seems chunky, run it through a fine mesh strainer.
Step 7: Pour the hot water into the pan. It should come about halfway up the sides of the ramekins.
Step 8: Carefully transfer the pan into the oven. Bake for about 35-40 minutes or until the internal temperature reaches 170 degrees. The edges should be set, but the center should have a slight jiggle. Remove from the water bath immediately with an oven mitt and transfer to a wire rack to cool for about 1 hour.
TIP - Do not overfill the pan.
TIP - Use a thermometer to check the internal temperature.
Step 9: Chill in the refrigerator for at least 4 hours or for up to 2 days. Top each crème brûlée with about ½ tablespoon or so of sugar.
Step 10: Using a kitchen torch, caramelize the sugar and serve immediately. If you do not have a torch, broil the sugared crème brûlées on the highest rack until golden.
Expert Tips & Recipe Notes
- The sauce should be the consistency of jam. We do not want any excess water from the sauce in the ramekins with custard.
- Do not overheat the cream. The cream should just be heated to a simmer, not a boil. It can curdle.
- Temper the egg yolks. This is the process of slowly adding the hot cream to the egg yolks and whisking continuously so they do not scramble. If your eggs do become lumpy, run the custard through a fine mesh strainer.
- Bake in a water bath. The water bath ensures the oven is very humid and creates the perfect custard texture. The crème brûlée would come out watery without it.
- Use a thermometer. It is very easy to overcook the crème brûlées, but you also want to ensure they are cooked enough. There is not a ton of wiggle room. 170 degrees is the perfect temperature.
- Chill completely. Crème brûlée is usually served cold with a warm topping.
- Completely cover the top with sugar. Don’t forget the edges!
- Serve immediately after torching. The crème brûlées should be eaten right after caramelizing the sugar so you get that crunchy warm sugar topping.
FAQs
You will need 2 7 ounce ramekins, an 8 x 8 metal pan, an electric kettle, a thermometer, a kitchen torch, and butane.
Yes. You can chill the crème brûlées in the refrigerator covered for up to 2 days. Add the sugar on top and torch right before serving.
Cream, egg yolks, and sugar are the base ingredients in the custard for crème brûlée.
It has a wonderfully rich and silky vanilla ice cream taste. The texture is smooth and almost the consistency of yogurt. This recipe also has a blueberry sauce and almond extract for even more flavor.
It is likely because the custard was overcooked. This is why I suggest using a thermometer.
Yes. Simply broil the ramekins on the closest rack to the top and keep a close eye on them.
Heavy cream. This ensures a rich and silky custard.
No. I do not recommend using anything besides cream for the base of the custard. It will not have the proper consistency.
Run the custard through a fine mesh strainer to remove any lumps.
Related Recipes
Blueberry Crème Brûlée for Two
Ingredients:
Blueberry Sauce
- 1 cup fresh blueberries
- ¼ cup granulated sugar
Custard
- 3 egg yolks
- 3 Tablespoons granulated sugar
- 1 cup heavy cream*
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract*
- more sugar for topping
Instructions:
- Review all recipe notes and instructions before beginning.
- Preheat the oven to 325 degrees.
- Combine the blueberries and ¼ cup of sugar in a small saucepan over medium heat. Cook for 15 minutes or until thickened, stirring occasionally.
- Divide the blueberry sauce between 2 7 ounce ramekins (about 1.8 inches tall). Place the ramekins into a 8 x 8 metal pan.
- In a medium bowl, whisk together the eggs and 3 tablespoons of sugar. Set aside. Bring about 2 ½ cups of water to a boil in an electric kettle or pot. Set aside.
- In a small saucepan over medium heat, bring the cream to a simmer (not a boil). Remove from heat and stir in the vanilla and almond.
- Pour a splash of the cream into the egg mixture and whisk continuously. Continue whisking and slowly pour the rest of the cream in. Stop whisking as soon as the cream is combined.
- Ladle the custard evenly between the two ramekins.
- Pour the hot water into the pan. It should come about halfway up the sides of the ramekins.
- Carefully transfer the pan into the oven. Bake for about 35-40 minutes or until the internal temperature reaches 170 degrees. The edges should be set, but the center should have a slight jiggle. Remove from the water bath immediately with an oven mitt and transfer to a wire rack to cool for about 1 hour.
- Chill in the refrigerator for at least 4 hours or for up to 2 days. Top each crème brûlée with about ½ tablespoon or so of sugar.
- Using a kitchen torch, caramelize the sugar and serve immediately. If you do not have a torch, broil the sugared crème brûlées on the highest rack until golden.
This was my first time making creme brûlée and it turned out AMAZING!! Very helpful tips kept me from messing up that custard. Definitely will make again
Aw yay!! So happy to hear this.
Woh I like your blog posts, saved to fav! .
Thanks!
Incredible!!
I bet this is as good as it looks. YUMMMM!
Love the addition of blueberry sauce!