Blueberry Brulee

Blueberry Brulee
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 15m
  • Servings:



What’s that hiding under a crispy, caramelized layer of demerara sugar? It’s sweet, delightful blueberries! A pinch of allspice and real vanilla beans give this crème brulee real aroma and depth. This recipe calls for making the crème brulee in a 48-ounce shallow baking dish, but you can also make it in single-serving portions. For single portions, divide the crème brulee evenly among six 8-ounce ramekins.


  • 1 egg, large
  • 4 egg yolks, large
  • 3 cups Organic Valley Heavy Cream
  • ½ cup confectioner's sugar
  • 1 pinch allspice
  • 1 vanilla bean
  • ½ pint blueberries, bruise-free and rinsed
  • ¼ cup demerara sugar
  • Special Equipment: 48-oz. shallow baking dish and a kitchen torch (optional, but ideal)


  1. Heat the oven to 300° F. Mix the egg, yolks and confectioner's sugar in a large mixing bowl until combined. A whisk or electric mixer both work well for this purpose. Use slow speed for an electric mixer.
  2. Pour the cream in a saucepan and heat it on the stove until it bubbles around the edges. Don't let the cream boil. Take the saucepan off the stove.
  3. Scrape the seeds from the vanilla pod into the cream. Add the pinch of allspice and stir to incorporate.
  4. Add the cream to the egg yolks and sugar, whisking or mixing consistently as you go. Set the baking dish in a larger baking dish – one that allows about 1” of space on all sides.
  5. Add the blueberries to the bottom of the baking dish in an even layer. Pour the custard over the blueberries.
  6. Bring several cups of water to a boil in a kettle. Pour enough boiling water into the larger baking dish to reach about three-fourths up the side of the smaller baking dish; do not let any of the water make it into the dish holding the custard. Set the custard on the middle oven rack.
  7. Bake the custard until just set, about 40 minutes. Take the custard out of the oven.
  8. Set the dishes on a cooling rack and let them reach room temperature. Remove the dish holding the crème brulee and place it in the refrigerator to chill for 1 hour.
  9. Take the custard out of the refrigerator about 10 minutes before you want to serve it. Sprinkle ¼ cup of demerara sugar on top of the custard; add a little more sugar to cover the top of the custard, if necessary.
  10. Caramelize the sugar using a kitchen torch. Alternatively, caramelize the sugar under the oven broiler – with the oven rack set about 4” below the broiler – until browned and crisp, about 8 minutes.
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