Blueberry Creme Caramel

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Chef Van Dyk's Blueberries
Yield: 6 servings


1/2 cup (125 ml) sugar
1/3 cup (75 ml) Van Dyk's 100% Wild Blueberry Juice
1 cup (250 ml) full fat milk (3%)
1/3 cup (75 ml) heavy cream
1 tsp (5 ml) vanilla extract
1/4 cup (50 ml) sugar
2 eggs
1 egg yolk


Preheat oven to 350* F (175* C). Combine sugar and blueberry juice in a pot on the stovetop. Allow to simmer over medium heat until the liquid reaches the thread stage, or 108*-115* F (215*-235* C). Remove from heat and immediately pour into large ramekins.

Combine milk, cream and sugar. Stir and heat over medium heat until hot but not boiling. Meanwhile, combine sugar, eggs and egg yolk. Temper the egg mixture with a little cream mixture. Once tempered, combine, mix and pour into ramekins.

Place ramekins in a baking dish, adding hot water so it comes three quarters of the way to the top of the ramekins (creating a bain-marie). Place into oven and back for 40 minutes. The creme caramel should jiggle slightly when ready.

To serve, run a knife around the rim and invert onto serving plate. May be served warm or chilled.
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