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.