Best 6 Blueberry Sour Cream Creme Brulee Recipes

BLUEBERRY CREME BRULEE

Steps:

• Add ingredients for blueberry sauce to a medium sauce pan. Place over medium high heat and bring to boil. Reduce to a simmer and cook until berries burst and sauce thickens. Distribute evenly among 4 6-ounce ramekins. Place into a square baking dish. set aside.
• Preheat oven to 350 degrees. Place egg yolks in a medium bowl and whisk until blended. Combine cream, milk, sugar, and salt in a medium sauce pan and heat on medium. Stir to dissolve the sugar and heat-through the mixture. Do not let it boil! Remove mixture when sugar is dissolved.
• Add vanilla extract to milk mixture. Slowly whisk in 1/4 cup of hot milk mixture into egg yolks to heat them up without scrambling. Whisk in the remaining milk mixture. If you have any egg chunks, strain the mixture.
• Ladle the custard mixture into the ramekins very gently so the blueberry sauce does not completely mix with the blueberry sauce. It will swirl a little but not turn completely blue. Fill the ramekins almost to the very top, leaving about 1/2 inch.
• Boil water and pour into baking dish, creating a bath for the ramekins. Fill about halfway up the ramekins. Bake in preheated oven for 1 hour 10 minutes to 1 hour 30 minutes, until set but center still jiggles. Cook time depends on the height of your ramekins. Mine were tall so they took about 1 hour 20 minutes.
• Remove from oven and carefully remove ramekins from hot water bath. I used a fork and a pot holder to achieve this. Let cool to room temperature and then place in refrigerator to thicken and chill, at least 4 hours.
• Once cooled and right before serving, place about 1 - 1 1/2 teaspoons of superfine sugar on top of each custard shake around to create an even layer of sugar. Torch with blow torch to caramelize the sugar. Serve immediately.

BLUEBERRY SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
• Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
• Bake for 55 to 60 minutes in the preheated oven, or until a knife inserted into the crown of the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with confectioners' sugar just before serving.

BLUEBERRIES AND SOUR CREAM

Steps:

• In a medium saucepan, boil 1/2 cup of the port wine and the sugar for 3 minutes to cook off some of the alcohol.
• In the meantime, in a small bowl, whisk together the remaining 1/4 cup port, vanilla, and cornstarch. Add it to the pot and cook until clear, about 3 more minutes. Add 1 pint of the blueberries and continue to cook until the sauce thickens and the blueberries soften. Let cool and add the other blueberries. Serve with a healthy dollop of sour cream.

CRèME BRûLéE WITH BERRIES

Steps:

• Preheat oven to 325°F. Place cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Whisk yolks and 1/2 cup sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water). Whisk vigorously until yolk mixture is pale yellow and hot to touch, about 3 minutes. Gradually whisk in hot cream mixture; discard vanilla bean.
• Divide cream mixture among six 3/4-cup soufflé dishes or custard cups. Arrange dishes in 13x9x2-inch baking pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake custards until almost set in center and light golden on top, about 35 minutes. Remove custards from water; refrigerate overnight.
• Preheat broiler. Sprinkle 1 teaspoon sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes. Refrigerate custards until topping hardens, at least 30 minutes and up to 3 hours.
• Meanwhile, toss berries, brown sugar, and raspberry liqueur, if desired, in large bowl. Spoon berry mixture atop custards and serve immediately.

BLUEBERRY SOUR CREAM PIE

Steps:

• Mix sugar and flour together in bowl.
• Beat in sour cream, egg,vanilla and salt together until smooth (about 5 minutes).
• Fold in blueberries.
• Pour into pie crust, and bake at 400F for 25 minutes.
• (May need to adjust temperature and time for frozen berries).
• Meanwhile, combine topping ingredients.
• Remove pie from oven after the 25 minutes, and sprinkle on topping.
• Return pie to oven and bake 10 minutes more.
• Chill before serving.

BLUEBERRY OATMEAL CREAM BRULEE

Steps:

• Combine heavy cream and cinnamon stick in a small saucepan. Bring to a boil; reduce heat, cover, and simmer for 10 minutes. Remove pan from heat; discard cinnamon stick. Add 3 tablespoons maple syrup and cardamom.
• Bring water to a boil in a large saucepan; add oats and salt. Cook and stir for 5 minutes. Remove from heat, add cream mixture, 2 tablespoons maple syrup, and brown sugar; stir to combine. Cover and let stand for 2 minutes.
• Set oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Grease seven 6-ounce ramekins.
• Divide blueberries equally among the ramekins. Spoon oatmeal mixture on top. Sprinkle white sugar over oatmeal. Place filled ramekins on a rimmed baking sheet.
• Broil in the preheated oven until sugar is melted, 7 to 9 minutes.