Easy Maple Blueberry Crème Brûlée
Easy Maple Blueberry Crème Brûlée is our new favorite summer dessert. For a long time, my kids ordered crème brûlée every time they saw it on a restaurant menu. On vacations, they would order it twice a day! Finally, I bought my own ramekins and kitchen torch. Since then, I’ve made almost every imaginable flavor of this classic dessert. I love this pudding for several reasons. First of all, I love that this dessert uses basic ingredients that I always have in the house. Secondly, I love how easy this is to make. And, lastly, I love that this takes barely any time to prepare. Technically, this pudding tastes better if chilled for several hours. But, it tastes pretty great right out of the oven, too. However, feel free to bake it the day before. Then, right before serving, just torch the top.
The Equipment Needed
- Ramekins- I use six three ounce ramekins. But, you can also use six ounce ramekins. Just make sure your ramekins are oven proof.
- A Kitchen Torch- Today I used the Culinary Jo Chef kitchen torch, since they sent it to me. It worked really great!
- A Baking Pan- I used an 11 by 9 baking dish to cook my puddings in.
The Ingredients Needed for Easy Maple Blueberry Crème Brûlée
- Blueberries- Make sure your blueberries are nice and dry.
- Heavy Cream- Don’t use light cream.
- Maple Syrup- Use pure maple syrup.
- Eggs- You’ll just need the yolks. Try and use room temperature eggs.
- Sugar- Use granulated sugar to sprinkle on the top of the puddings. It torches the best.
How I Made my Dessert
- First, I whisked together the yolks and syrup.
- Next, I added them to the hot cream.
- Then, I baked the puddings for almost thirty minutes.
- Next, I chilled them for four hours. Actually, we skipped the chilling on a couple of them, because we really wanted to eat them. But, they do taste better when chilled for several hours.
- Finally, we used our torch to brown the tops.
If you’re a pudding lover, you need to try this rich and delicious Easy Maple Blueberry Crème Brûlée.
Easy Maple Blueberry Crème Brûlée
Equipment
- 6 three ounce ramekins or 6 six ounce ramekins
Ingredients
- 1 cup blueberries, rinsed and well dried
- 5 egg yolks
- ⅓ cup maple syrup
- 1½ cups heavy cream
- 3 tbsp. granulated sugar
Instructions
- Preheat the oven to 300 degrees. Place the six ramekins in a large baking dish. Divide the blueberries between the ramekins.
- In a mixing bowl, whisk together the yolks and maple syrup.
- In a three quart saucepan, over medium heat, cook the cream just until it starts to steam. Slowly, while whisking the yolk mixture, pour the cream through a sieve into the yolks. Take care to pour the cream in very slowly so as not to scramble the eggs. Pour this all into a measuring cup or pitcher to make the next step easier.
- Divide the cream and yolk mixture between the ramekins.
- Place the pan in the oven, and then pour cold water into the pan, so that it comes three quarters of the way to the top of the ramekins. Bake for 25 to 30 minutes. They should just be slightly jiggly in the middle. Place them in the refrigerator for four hours.
- Sprinkle a teaspoon and a half of sugar over each pudding. Using a kitchen torch, brown the tops of the puddings. Serve right away.
