Blueberry Lemon Creme Brulee

The masses have spoken. Creme brulee won by 1 vote. Don’t fret, scone lovers. You’ll get that recipe soon.

Before the oven.

After the oven, after the fridge, before the torch. (Don’t you wish you had a green speckled counter top like we do? No?)

MUAAAAAAHAHAHAHAHAHA! Who entrusted me with a torch?

Now melt, baby, melt. (Rob wanted less brown sugar on his. No, I don’t know what’s wrong with him.)

heh. heh. heh. Something about this picture just makes me feel a little bit evil. It looks a little burnt…but it didn’t taste burnt. It tasted um, approximately, amazing.

It’s possible there are still two more crème brulees in the fridge. So, um I gotta go. Go to bed that is. Riiiight.

What’s your all-time favorite dessert? Mine is crème brulee or an éclair. If both were in front of me, I really don’t know what I would choose if I could only choose one.

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BLUEBERRY CRÊME BRÛLÉE

Makes 4-6 crème brulee servings (depending on ramekin size)

• 1/3 cup sugar
• 4 egg yolks
• 2 eggs
• 2 teaspoons lemon zest
• 1 cup 2% milk
• 1 cup whipping cream
• 1 cup fresh blueberries
• Topping: 1/3 cup packed brown sugar, sifted

1. Preheat yo’ oven to 350 degrees.
2. Whisk together sugar, egg yolks, eggs, and lemon zest; whisk in milk and cream. Let sit for a couple minutes to infuse lemon flavor.
3. Pour through a fine-mesh strainer into a pitcher. Throw away the lemon zest that strains out.
4. Place your ramekins in a large baking dish. (You might need to use two pans depending on your ramekin size.)
5. Pour the “batter” into six 1-cup ramekins or 4 large, shallow ramekins. [I used larger shallow dishes because I like a greater sugar crust to crème ratio in each bite. ]
6. Evenly divide the blueberries between the ramekins, gently dropping into the liquid.  Open your oven door, pull the racks out about halfway and place the large baking dish with the ramekins on the rack. Pour in enough hot water into the to come halfway up sides of ramekins and gently slide racks back in. [This helps prevent water spilling into your ramekins if you try to pour on the counter and transfer to the oven.]
7. Bake in center of oven for about 35 minutes or until edges are set but centers still slightly jiggly. Let cool on racks 10-15 minute, and then transfer to the fridge to chill completely, at least a couple of hours..
8. Topping: Just before serving, sprinkle brown sugar over the top and torch until sugar melts and turns a caramel color. Let harden for about a minute before serving.[ Or, if you don’t have the joy of owning a kitchen torch, use can use your oven broiler.]

Tagged as: dessert