Blueberry Cheesecake Crème Brûlée
Blueberry Cheesecake Crème Brûlée might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 663 calories, 8g of protein, and 57g of fat each. For $1.42 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from I Wash You Dry has 14 fans. Head to the store and pick up blueberries, egg yolks, cream cheese, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is rather bad. Similar recipes are White Chocolate Creme Brulee with Strawberry {Creme Brulee Kit Giveaway}, Crème Brûlée Cheesecake, and Crème Brûlée Cheesecake.
Servings: 4
Ingredients:
1/2 cup fresh blueberries
2 tbsp brown sugar
4 tbsp cream cheese, softened
6 egg yolks
2 cups heavy cream
2 tbsp sour cream
6 tbsp sugar, divided
1/2 tsp vanilla extract
Equipment:
oven
whisk
bowl
pot
baking pan
ramekin
wire rack
broiler
Cooking instruction summary:
Preheat oven to 375 degrees F.Heat heavy cream in a small pot over medium high heat until almost boiling. In a separate bowl whisk together 6 egg yolks with 4 tbsp sugar until combined. Slowly pour about 1/4 cup of the hot cream into the egg yolk mixture and whisk briskly. Then slowly pour the egg/cream mixture into the hot cream and keep whisking till combined. Skim off the foam from the cream mixture and discard. Add vanilla, cream cheese, and sour cream and whisk until smooth and combined. Skim off any excess foam and discard.Arrange ramekins in a baking dish. Evenly divide the Crème Brûlée mixture into the ramekins and top with fresh blueberries. Fill the baking dish with hot water until it comes half way up the sides of the ramekins, being careful not to get any water into the ramekins.Bake 15-30 minutes until set, but center is still slightly jiggly. Carefully remove from oven and let cool on wire rack for 20 minutes, then chill in fridge for 2 hours (or up to 3 days). Combine the remaining white sugar with the brown sugar and sprinkle evenly on top of Crème Brûlée. Use a kitchen torch to caramelize the sugar so it becomes crisp. Or you can place the ramekins in a baking dish filled with ice water and place it under the broiler for a few minutes till the sugar gets crisp. Serve immediately. Enjoy!
Step by step:
1. Preheat oven to 375 degrees F.
2. Heat heavy cream in a small pot over medium high heat until almost boiling. In a separate bowl whisk together 6 egg yolks with 4 tbsp sugar until combined. Slowly pour about 1/4 cup of the hot cream into the egg yolk mixture and whisk briskly. Then slowly pour the egg/cream mixture into the hot cream and keep whisking till combined. Skim off the foam from the cream mixture and discard.
3. Add vanilla, cream cheese, and sour cream and whisk until smooth and combined. Skim off any excess foam and discard.Arrange ramekins in a baking dish. Evenly divide the Crème Brûlée mixture into the ramekins and top with fresh blueberries. Fill the baking dish with hot water until it comes half way up the sides of the ramekins, being careful not to get any water into the ramekins.
4. Bake 15-30 minutes until set, but center is still slightly jiggly. Carefully remove from oven and let cool on wire rack for 20 minutes, then chill in fridge for 2 hours (or up to 3 days).
5. Combine the remaining white sugar with the brown sugar and sprinkle evenly on top of Crème Brûlée. Use a kitchen torch to caramelize the sugar so it becomes crisp. Or you can place the ramekins in a baking dish filled with ice water and place it under the broiler for a few minutes till the sugar gets crisp.
6. Serve immediately. Enjoy!
Nutrition Information:
covered percent of daily need
