- 300g Blueberry Puree
- 200g Simple Syrup
- 5g Agar Powder
- 7g Lemon Juice
Meyer Lemon Creme Brulee
- 100g Meyer Lemon Juice
- 426g Heavy Cream
- 150g Yolks
- 75g Sugar
- 4g Salt
If you don’t have blueberry puree, prepare some. To make blueberry puree - thaw and blend smooth about 500g frozen blueberries. Strain through a chinois or strainer; discard solids or keep them to add to a cobbler or crisp filling! Measure our 300g of the smooth puree.
Combine all ingredients and bring to a boil to dissolve the agar powder. Pour into a shallow dish and cool in the fridge until fully set. Roughly cube the solid and blend smooth in a blender, making sure to scrape the solid pieces off the sides. Portion the gelee - for the small shallow dishes I used about 3g -6g of puree, but for larger ramekins you can use 6-10g. You want a smooth thin layer, about ⅛” deep. Transfer gelee to a squeeze bottle and pipe your desired size on the bottom of the dish. Use a clean spoon to gently smooth the gelee into a uniform flat base, set aside.
Meyer Lemon Creme Brulee
Preheat your oven to 300℉ and prepare a roasting pan or baking dish for the water bath. You will want a pan or dish that is at least 2” taller than the ramekins you will be using, and it must have a flat base. Combine the lemon juice, cream and salt and bring to a boil. Whisk together the sugar and yolks in a heat proof bowl. Temper the hot cream mixture gently into the yolks by pouring about ¼ cup of cream into the yolks and whisking. Slowly incorporate the hot cream into the yolks - you do not want to curdle the yolks. Strain through a chinois or fine mesh sieve into a bowl and allow to cool slightly so that it’s not steaming hot. Transfer to a pourable container - a measuring cup with a spout or squeeze bottle so you have control over the flow.
Transfer the blueberry ramekins to your roasting dish - I prefer to portion these close to the oven so you have as little chance of breaking the layers as possible. Gently pour the lemon custard down the side edge of the ramekin so that it slowly pools over the blueberry gelee. It’s best to take your time with this so that the custard does not break the gelee, otherwise you won’t have nice separate layers.
Gently pour hot water into the pan - you want it to come up about a third of the height of the ramekin - too much water slows baking time and creates a possibility of water to get into the creme brulee. Cover the top of the entire pan with foil and transfer to the oven. I do this in a deck oven - or an oven without a fan.
Baking time depends highly on what size ramekin you will be using. For the miniature version of this I baked for about 10-15 minutes. You want to bake until the custard sets around the edges, but is jiggly in the center like Jello, and similar to cheesecake. I prefer to set a timer for about 7 minutes to start, and carefully check each ramekin for doneness, because they usually are done at different times. If one ramekin bakes before the others, wearing gloves, use a towel to firmly grip the ramekin and transfer to a pan nearby. Recover the remaining ramekins with the foil and continue baking. Once all are done, chill in the fridge for at least 4 hours; overnight is best.
Bring your creme brulee to room temperature for about 30 minutes for small ramekins and an hour for larger. I prefer to use sanding sugar on my ramekins, it makes a nice even layer without having to torch two separate layers. If you don’t have sanding sugar, turbinado sugar works well also. Top creme brulee with a layer of sugar, removing any excess but covering all visible custard. Gently torch the top until golden and bubbly - do not keep the torch too long because the sugar keeps cooking and caramelizing for about 3-5 seconds after the heat is removed. If you do not have a blowtorch, the broiler on your oven will work as well - just keep a steady eye on them and take special care removing them from the oven. Serve with fresh blueberries and edible flowers.