No-Bake Blueberry Orange Creme Brulee (video)

Name: No-Bake Blueberry Orange Creme Brulee (video)
Prep time: 30 min
Ingredients: 2 cups (473 ml) whole milk; 1 cup (236 ml) heavy cream; 1 tbsp cornstarch; 5 large egg yolks; 3/4 cup (150 g) white granulated sugar; pinch of salt; 1 tbsp unflavored gelatin; 2 tbsp (30 ml) water; 1 1/2 tsp vanilla extract; zest from 1/2 orange; 2 cups (250 g) blueberries; 1/2 cup (50 g) sugar; zest from 1/2 orange; 1/2 cup (118 ml) water; additional 1/4 cup (50 g) sugar; for topping; Lemon; for serving

Published on June 19, 2019 | In Italian/French | By tatyanaseverydayfood |

5 Comments

- Prep Time
- 30 Minutes
- Difficulty Level

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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 Creme Brulee

For this creme 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 creme 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!

Gelatin Alternative

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!

More Recipes!

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!
‘Strawberry Cream Puffs’ – a berry twist on the classic French pastry!

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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

I love this OXO zester for any type of citrus fruit.
This 2 quart stainless-steel pot is similar to the one I love and use all the time.
Making these for a party? Use these disposable cups for a beautiful presentation!

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Ingredients

2 cups (473 ml) whole milk
1 cup (236 ml) heavy cream
1 tbsp cornstarch
5 large egg yolks
3/4 cup (150 g) white granulated sugar
pinch of salt
1 tbsp unflavored gelatin
2 tbsp (30 ml) water
1 1/2 tsp vanilla extract
zest from 1/2 orange
2 cups (250 g) blueberries
1/2 cup (50 g) sugar
zest from 1/2 orange
1/2 cup (118 ml) water
additional 1/4 cup (50 g) sugar, for topping
Lemon, for serving

Instructions

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.

Servings : 6
Course : Dessert
Recipe Type : Parfaits & Mousse, Video

5 Responses to No-Bake Blueberry Orange Creme Brulee (video)

Sumi December 15, 2017 at 11:07 am #

Good day,

Could you please pleaseans PLEASE share more of no bake cake or pudding recipes, I would love to see from you 🙂

You’re amazing ✌?

Reply
Olivia December 21, 2017 at 9:08 pm #

Hello there,
Could you, please, share, how big your custard cups are? In ounces, I mean. Also, where did you get them from. Thanks in advance. Love your recipes!

Reply
- tatyanaseverydayfood December 22, 2017 at 9:22 am #
  
  Hi Olivia! The cups are 4 oz; I’ve had those for a while but I think I picked them up at Home Goods 🙂
  
  Reply
Viktorija June 20, 2019 at 4:47 pm #

I really appreciate that you added alternative for gelatin. I wish more people did that! This recipe looks amazing, can’t wait to try it!

Reply
- tatyanaseverydayfood June 20, 2019 at 5:01 pm #
  
  Hope you enjoy the recipe! 🙂
  
  Reply