Lemon Pudding Brulee with Blueberries
Indulge in the perfect balance of creamy, tangy, and sweet with this Lemon Pudding Brulee with Blueberries recipe. This elevated dessert combines silky lemon pudding made with fresh lemon zest and juice, creamy whole milk, and a hint of vanilla, finished with a signature caramelized sugar crust for that satisfying crack. Fresh blueberries provide a vibrant burst of flavor, complementing the citrusy richness beautifully. With simple stovetop preparation and an elegant presentation, this easy-to-make treat is ideal for dinner parties, date nights, or whenever you're craving something extra special. Ready in under an hour (plus chill time), this zesty twist on classic creme brulee will delight citrus lovers and leave everyone asking for the recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 0.75 cup granulated sugar
- 5 large egg yolks
- 3 tablespoons cornstarch
- 2 large lemons, zested and juiced
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 cup blueberries
- 0.5 cup granulated sugar for brulee topping
Instructions
In a medium saucepan, combine the milk, heavy cream, and 1/2 cup of granulated sugar. Heat gently over medium heat until small bubbles form around the edges—do not let it boil.
While the milk mixture heats, whisk together the egg yolks, cornstarch, lemon zest, and lemon juice in a large mixing bowl until smooth.
Gradually pour the hot milk mixture into the egg mixture while continuously whisking to temper the eggs and prevent scrambling.
Return the mixture to the saucepan and place over medium-low heat. Stir constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Pour the pudding into six ramekins or small heatproof dishes.
Allow the pudding to cool to room temperature, then cover and refrigerate for at least 2 hours or until fully set.
Before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each pudding. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy crust. Alternatively, place under the broiler for 1-2 minutes, keeping a close eye to prevent burning.
Once the brulee topping has cooled and hardened, garnish each ramekin with fresh blueberries and serve immediately.
Nutrition Facts
Calories |
2571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.9 g | 154% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1221 mg | 407% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 332.4 g | 121% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 291.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 762 mg | 59% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1076 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
