Prepare to embark on a culinary journey that will tantalize your taste buds and revolutionize your dessert experience! This extraordinary Blueberry Cheesecake Creme Brulee is not just a dessert—it's a decadent masterpiece that combines the creamy elegance of French cuisine with the burst of fresh blueberries. Imagine cracking through a perfectly caramelized sugar crust to reveal a silky smooth custard studded with juicy blueberries—a dessert so irresistible, it will make your dinner guests swoon and your Instagram followers drool with envy!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs 20 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 1 cup fresh blueberries
- Additional sugar for caramelizing
Instructions
- Preheat the oven to 300°F (150°C). Prepare a large baking dish with hot water for creating a water bath.
- In a medium saucepan, combine heavy cream and vanilla extract. Heat over medium heat until it just begins to simmer, stirring occasionally to prevent scorching.
- In a separate mixing bowl, whisk egg yolks with granulated sugar until the mixture becomes pale and slightly thick, creating a smooth custard base.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling.
- Gently fold fresh blueberries into the custard mixture, distributing them evenly throughout.
- Strain the custard through a fine-mesh sieve to ensure a smooth texture and remove any potential lumps.
- Divide the blueberry custard evenly among 6 ramekins, leaving a small space at the top for caramelization.
- Place the ramekins in the large baking dish and carefully pour hot water around them, creating a water bath that reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove ramekins from the water bath and allow to cool completely at room temperature, then refrigerate for at least 2 hours to chill thoroughly.
- Before serving, sprinkle a thin, even layer of granulated sugar on top of each chilled custard.
- Use a kitchen torch to caramelize the sugar until it turns a deep golden brown and forms a crisp top. Alternatively, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 2-3 minutes before serving to ensure a crisp sugar crust.
- Garnish with additional fresh blueberries and serve immediately to enjoy the contrast between the creamy custard and crisp caramel top.
Tips
- Temperature is key: Use room temperature eggs for smoother custard and ensure your cream is heated gently to prevent scorching.
- Water bath technique: The water bath (bain-marie) is crucial for creating a gentle, even heat that prevents the custard from curdling or developing a rubbery texture.
- Torch vs. Broiler: A kitchen torch provides more control when caramelizing sugar, but a broiler works in a pinch. Watch carefully to avoid burning.
- Chilling matters: Allow sufficient chilling time to help the custard set properly and develop its signature smooth texture.
- Fresh is best: Use ripe, plump blueberries for the most intense flavor and beautiful presentation.
- Straining is essential: Always strain your custard to ensure a silky-smooth texture without any egg lumps.
- Serve immediately: The magic of creme brulee is in the contrast between the crisp caramel top and the cool, creamy custard, so serve right after caramelizing.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 4g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 230mg
