Lemon Blueberry Crème Brûlée
Lemon Blueberry Crème Brûlée
Silky lemon-vanilla custard sits over a concentrated blueberry layer and finishes with a thin, glassy caramel crust. Individual ramekins make this bright summer crème brûlée an elegant dinner-party dessert.
This variation keeps the defining contrast of crème brûlée—a cool, supple custard beneath brittle caramel—while adding a restrained layer of summer fruit. Blueberries are cooked down until thick before they meet the custard, so their flavor stays vivid without making the cream watery.
Lemon zest perfumes the warm cream, while vanilla rounds out its sharper citrus notes. Straining the custard removes the zest and any cooked egg, leaving a smooth mixture that bakes gently in a water bath.
Low, wide ramekins give the custard an even bake and provide plenty of surface for the caramel crust. Pull them from the oven while the centers still tremble; carryover heat will finish setting them without turning the texture firm.
Chill the custards thoroughly, then blot away any condensation before adding sugar. A dry, level surface is the key to a thin crust that caramelizes quickly and cracks cleanly under a spoon.
Nutrition (per serving)
Directions
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1
Combine the blueberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat for 8 to 10 minutes, stirring and crushing some berries, until thick and jammy with no watery liquid remaining.
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2
Divide the blueberry mixture among six 6-ounce ramekins and spread it into thin, even layers. Place the ramekins in a deep roasting pan and let the fruit cool while you prepare the custard.
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3
Heat the oven to 325°F. Warm the heavy cream, lemon zest, and vanilla bean paste in a saucepan over medium-low heat until steaming and tiny bubbles appear around the edge. Remove from the heat and rest for 5 minutes.
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4
Whisk the egg yolks, 1/3 cup sugar, and salt in a large bowl just until smooth, without incorporating excess air. Slowly whisk in the warm cream, then strain the custard through a fine-mesh sieve into a pitcher.
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5
Divide the custard evenly among the ramekins. Pour enough hot water into the roasting pan to reach halfway up their sides, taking care not to splash the custards.
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6
Bake for 35 to 40 minutes, until the edges are set but each center still jiggles gently when nudged. Transfer the ramekins to a rack, cool for 30 minutes, then cover and refrigerate for at least 4 hours or overnight.
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7
Just before serving, uncover the ramekins and blot any surface moisture with a paper towel. Sprinkle 1 tablespoon sugar in a thin, even layer over each custard.
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8
Caramelize each surface with a kitchen torch, moving the flame continuously until the sugar melts and turns deep amber. Rest for 2 minutes so the crust hardens, then serve immediately.
Ingredients
- Fresh Blueberries:1 cup
- Granulated Sugar For Blueberry Layer:2 tablespoons
- Fresh Lemon Juice:1 tablespoon
- Heavy Cream:2 cups
- Finely Grated Lemon Zest:2 teaspoons
- Vanilla Bean Paste:1 1/2 teaspoons
- Large Egg Yolks:6
- Granulated Sugar For Custard:1/3 cup
- Fine Sea Salt:1/8 teaspoon
- Granulated Sugar For Caramel Crust:6 tablespoons
Tips & Notes
- Use shallow ramekins of equal size so all six custards bake at the same rate.
- The blueberry layer must be thick and cool before the custard is added; excess berry liquid can loosen the finished dessert.
- For the crispest crust, torch the sugar only after the chilled custard surface has been thoroughly dried.
