Blueberry Vanilla Crème Brulee
The blueberry & vanilla flavors combined with the creamy texture of this dessert is a heavenly summer treat!
I used some of my own home-canned Blueberry Syrup for this recipe (click HERE to learn how to make your own Blueberry Syrup) (NOTE - I thickened my homemade Blueberry Syrup to use in this recipe). This is also great with Strawberry Syrup or Raspberry Syrup!!
1/4 to 1/2 cup Blueberry Syrup (click HERE to learn how to make your own blueberry syrup)
1 cup milk (I used whole milk)
1 cup heavy whipping cream (unwhipped)
3 1/2 tablespoons cornstarch
2 tablespoons granulated sugar
1 teaspoon vanilla extract
3 egg yolks - whisked (click HERE to see how to separate eggs)
1/4 cup light brown sugar (for the topping)
In a medium size saucepan mix the cornstarch and sugar and stir until combined. Slowly add the milk & cream - whisking all the time until no clumps remain. Place on medium low heat and constantly stir until it starts to thicken - just before a full boil. Slowly "temper" the egg yolks by adding a cup of the hot mixture into a bowl with the egg yolks (you must whisk all the time to prevent the eggs from clumping and becoming stringy) - now add the "tempered" eggs into the remaining hot mixture. Return to the heat and continue stirring constantly and boil for 1 minute. Remove from the heat and stir in the vanilla until combined
Pour a thin layer (about 1/4 cup each) into 4 ramekin dishes & drizzle some blueberry syrup on top of this first layer (see picture below). Then on top of the syrup - spoon the remaining Vanilla custard into each ramekin (again about 1/4 cup in each)
Allow to sit UNCOVERED at room temperature for 1 hour (it must be unconvered because you want that "skin" to form on the top).
After 1 hour - Divide 1/4 cup brown sugar into fourths and sprinkle onto the top of each Crème Brulee (see picture below)
Finally, place the sugar topped ramekins into the preheated broiler leaving the door slightly open. Burning the Brulee can happen in a matter of seconds - so check them after 1 minute and keep checking until the top reaches your desired color & texture (for no longer than 2 minutes).
Allow to cool at room temperature, serve & ENJOY!!
Note - if you cool the Crème Brulee in the fridge the candy topping will soften and become a little more like caramel - that is why I let it cool at room temperature.
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I'll be adding this to my recipes to make this summer, looks very tasty and I've never made creme brulee so something new for me to try. Pinning and sharing this and thanks so much for the sidebar ad, you're the best! Have a great day. :)ReplyDelete
Yummy.. this is a delicious recipe and i love anything blueberry! Hey here is an invite to my Fabulous Friday Party..Link this great recipe .. http://www.simplenaturedecorblog.com/fabulous-friday-cooking-in-the-wild/ReplyDelete
hmmm yummy, i am keeping all these recipes for a rainy day to try out xReplyDelete
thanks for linking up at the countdown in style x
I've never had homemade creme brulee and quite frankly never thought about anyone making it, but it's always my favorite on the dessert menu. I wish we had a broiler here, but we only have a drawer (it's really weird). Pinning! Thanks for sharing with Countdown in Style Angie!ReplyDelete
this looks and sounds so heavenly delish!!! Never made creme brulee before but I can follow these directions! nom nom! Stop by our Snickerdoodle Sunday sometime and bring some extras!!ReplyDelete
This looks so yummy! I bet if I tried this it would look/taste nothing like that. Haha. I'm stopping by from the blog hop. Please stop by the blog to say hi if you get a moment. Happy Tuesday!ReplyDelete
Oh my goodness! I love creme brulee but I don't think I've ever had it with any fruit in it like this before! This looks so yummy!! Thanks so much for sharing it with us at Countdown in Style!ReplyDelete
This looks so good. I have a pint of blueberries that we just picked and I pinned this just in case we decide to make this.ReplyDelete
This looks incredible! Pinned. Thanks for being a part of our party. Please come and party with us tonight at 7 pm. We love having you. http://loulougirls.blogspot.com/ReplyDelete
Happy Monday! Lou Lou Girls
Thanks for stopping by The Four Seasons Blog Hop and sharing your recipe with us:) Hope to see you again tonight at The Hop~ LynnReplyDelete