Creme brulee is one of those timeless, elegant desserts that is perfect for any special occasion or holiday celebration. This easy, no-bake blueberry and orange creme brulee recipe with that is bound to become a favorite! It’s an easier way to recreate this delicious dessert at home! This fruity and zesty version is my all-time favorite. Once you try it, you’ll know why I love this recipe and the flavor combination!
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How to Make No-Bake Crème Brulee
For this crème brulee recipe, I add a home-made orange blueberry jam into the bottom of each custard cup. It’s easy to make and you can use fresh or frozen berries. This way, you’ll get a bit of berry goodness with every bite! And then for the orange flavor, I add orange zest right into the custard mixture. It’s a great way to add a light hint of flavor that carries throughout the dessert. The combination of the blueberries and zesty orange is mind-blowing!
Allow this no-bake crème brulee to set in the refrigerator for a few hours, or make it the day before and let it set overnight. Add the sugar and caramelize the topping a few minutes before serving. This way, the sugar will stay hard and crystallized. Plus, a blow-torch show in the kitchen will impress your guests!
This recipe will also work well with agar gelatin, a plant-based gelatin that is a great alternative to conventional gelatin. Simply add the agar gelatin to the custard while it’s cooking. Reduce the amount from 1 tablespoon to 1 1/2 teaspoons.
Lemon Juice Tip!
Have you tried adding a bit of freshly-squeezed lemon juice to your creme brulee? You’ll thank me once you do! That little bit of lemon juice really transforms this dessert and adds that little bit of needed acidity. I recommend squeezing a little bit of fresh lemon over the dessert right before enjoying!
Enjoyed this easy dessert recipe? Check out some of my other recipes you’re sure to love!
- ‘Classic Creme Brulee’ – this classic dessert never goes out of style!
- Tiramisu Cups – traditional tiramisu served in individual parfait cups!
- Berries & Cream Paris Brest – iconic French dessert with fluffy filling and loads of berries!
- Mango Vanilla Panna Cotta – creamy vanilla panna cotta topped with mango gelee and passion fruit!
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No-Bake Blueberry Orange Creme Brulee (video)
- 2 cups whole milk
- 1 cup heavy cream
- 1 tbsp cornstarch
- 5 large egg yolks
- 3/4 cup white granulated sugar
- pinch of salt
- 1 tbsp unflavored gelatin
- 2 tbsp water
- 1 1/2 tsp vanilla extract
- zest from 1/2 orange
- 2 cups blueberries
- 1/2 cup sugar
- zest from 1/2 orange
- 1/2 cup water
- 1/4 cup sugar, for topping
- Lemon, for serving
- Prepare the blueberry jam first. In a medium-sized sauce pot, combine the berries, sugar, orange zest and water. Cook the mixture over medium-high heat, bringing the jam to a simmer. Simmer for about 7 to 8 minutes, cooking the berries until they burst open and the sugar is dissolved. Remove from heat and allow the jam to cool down.
- In a small ramekin, combine the 2 tablespoons water with 1 tablespoon unflavored gelatin. Stir to combine the two, then set the gelatin aside to bloom. If preparing this recipe with agar gelatin, add the agar into the custard when heating.
- In a large mixing bowl, whisk together the egg yolks, sugar and a pinch of salt. Whisk for 3 to 4 minutes until the yolks are pale in color and mixture ribbons off of the whisk. Pour the milk and cream into a large sauce pot and add the cornstarch. Heat the milk over medium heat, whisking constantly, until the milk is hot but not boiling.
- Temper the hot milk into the egg yolks, adding a little bit at a time and whisking vigorously after each addition. Once the two mixtures are combined, pour the resulting custard mix back into the sauce pot. Add the bloomed gelatin, or agar gelatin. Cook the mixture over medium-low heat (avoid high heat, which can cause separation!) and stir constantly with a rubber spatula. The mixture needs to thicken; avoid boiling. Remove the custard from heat and add the vanilla extract and orange zest.
- To assemble the dessert, place a few tablespoons of the blueberry jam into the bottom of small ramekins or custard bowls. Ladle the custard over the berry jam, filling the dish to the top. I like to place the dishes onto a small baking tray before filling to easily transfer the dessert into the refrigerator to set. Allow the creme brulee to set in the refrigerator for a few hours, or leave to set overnight.
- When ready to serve, sprinkle about a teaspoon over the set custard. Use a kitchen blow-torch to caramelize the sugar. Serve with a few lemon wedges and additional blueberry jam, if desired.