Blueberry-Almond Creme Brulee

Blueberry-Almond Creme Brulee

Total Time
1 hr
15 min
45 min
Digging into the caramelized sugar and toasted almond topping of this brulee takes you to the juicy blueberries hidden inside this luscious, creamy dessert. If you happen to have a brulee torch, you can caramelize the sugar without firing up the broiler. Try this with other fresh berries that are in season at the market—raspberries, blackberries, or quartered strawberries—to change things up. If you must avoid nuts, substitute lemon extract, which complements most any berry, for the almond extract called for here and simply eliminate the nuts from the topping.


Fat free evaporated milk

1 cup(s)

1% low fat milk

½ cup(s)


3 Tbsp

Almond extract

1 tsp

Vanilla extract

1 tsp

Table salt

¼ tsp

Ground nutmeg



2 large egg(s)

Egg whites

2 large


1 cup(s), fresh or frozen and thawed

Slivered almonds

2 Tbsp, toasted


1 Tbsp


  1. Preheat oven to 300°F.
  2. In a blender, combine the evaporated milk through to the nutmeg and blend for 1 minute. Add the eggs and the egg whites; blend until smooth. Stir in the blueberries.
  3. Pour the mixture evenly into six 6-ounce baking dishes coated with cooking spray. Place the dishes in a 9 x 13-inch baking pan filled 1/2-inch high with water. Bake until a knife inserted in the center comes out clean, about 45 minutes.
  4. Preheat the broiler. Remove the baking dishes from the pan and sprinkle each with 1/2 teaspoon sugar.
  5. Place the baking dishes on the baking sheet and broil until the sugar melts, about 2 to 3 minutes. Top each creme brulee with 1 teaspoon of almonds and serve.
  6. Serving size: 1 creme brulee.