Half-Baked by Liz  recipes, crafting, & other fun things

Crème Brûlée with Blueberry Sauce

April 27, 2015 / by Liz

Crème brûlée is always a great go-to desert after a restaurant dinner – sweet and satisfying, without being being too filling. And lucky for me, it’s frequently found on French desert menus! So a little while back, I decided to make some of my own… and topped it off with my Mama’s homemade blueberry sauce. So good!

makes 4 individual servings

320 mL heavy cream
75 mL whole milk
1 vanilla bean
4 egg yolks
50 g sugar, plus more for tops
blueberry sauce


Preheat your oven to 160C (320F). Add the cream and milk to a medium saucepan. Cut the vanilla bean lengthwise and use the knife to scrape out all of the seeds, and then add the seeds and remaining pod to the cream mixture. Place over medium heat, until bubbles have formed around the edges, and the mixture is almost (but not actually) boiling.

1 - Milk + Vanilla

Meanwhile, using an electric mixer (or hand-crank mixer if you’re not in the mood to get the machine out!), whisk the egg yolks and sugar until pale and fluffy. When the cream mixture is ready, remove the bean pod and pour it into the egg mixture in a slow and steady stream, while the mixer is going (or if you’re whisking the eggs by hand, ask a friend for help :) ). Once the mixtures are completely combined, use a large spoon to remove and discard any foam from the top.

2 - Yolks

3 - Combined

Divide the mixture between the four ramekins, and place them into a deep baking pan filled half-way up with water. Bake for 30 to 35 minutes, until they’re no longer wobbly when moved. (Is there a technical term for wobbly?! Oh well, you know what I mean…)

4 - In Water

5 - Baked

Once baked, allow the ramekins to cool to room temperature on a wire rack, and then transfer them to the fridge for at least an hour. Just before serving, sprinkle sugar on top (about a teaspoon or so per ramekin), and use a kitchen torch to caramelize the sugar.

6 - Add Sugar

NOTE: You can see in the picture that I used cane sugar, but only because that’s all I had on hand at the time – fine sugar is better! Also, I have a kitchen torch at home in Newfoundland, but somehow during the chaos of the move, it didn’t get packed for Paris :( However, if you don’t have a torch on hand, you can simply place them directly under the broiler for a minute or so, while watching them closely. It’s not quite as good as a torch because it tends to heat up the entire dish, and it’s harder to control the caramelization… but it’ll do in a pinch!

7 - Broil

8 - Complete

Top with blueberry sauce, and enjoy :)

Final - Creme Brulee

Signature FINAL

[ PS: click here for the printable version of this recipe :) ]

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