A classic gourmet dessert with a delightfully fruity twist.

  • Serves: 4 people
  • Prep time: 15 minutes
  • Cooking time: 45 minutes
    • French
    • Vegetarian

    Blueberry Crème Brûlée

    Recipe Information

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    3 Large Egg Yolks

    300ml Double Cream

    70g Caster Sugar

    Half a teaspoon of Vanilla Essence

    125g Large Blueberries

    4 Ramekin Dishes


    Pre-heat the oven to 150°C/300°F/Gas Mark 2.

    Whisk the egg yolks with 30g caster sugar in a bowl until pale and thick.

    Put the cream in a saucepan and slowly bring to the boil.

    Pour the boiling cream over the egg yolk mix, whisking as you pour.

    Keep a few blueberries for decoration, divide the rest between the 4 ramekin dishes and then pour the custard over them.

    Place the ramekin dishes in a roasting tin and pour enough boiling water into the roasting tin to reach halfway up the sides of the dishes.

    Bake in the oven for about 30-40 minutes until just firm to the touch.

    Take the ramekin dishes out of the oven, allow to cool, and then refrigerate until cold.

    Divide the remaining sugar between the 4 dishes and sprinkle on top.

    Either use a chef's blowtorch to burn the sugar or place quickly under a very hot grill.

    Garnish with the remaining blueberries and serve.