Strawberry Crème Brûlée
To be completely transparent here, this is actually a work-in-progess recipe that didn’t quite turn out the way I envisioned it in my mind. I thought it would be much brighter pink in color and have a very discernible strawberry look to it. It sort of baked up brownish in color with just a hint of pink. Like a very very very pale pink. Barely pink. So I say it’s a work-in-progress because it technically shouldn’t be going up, BUT despite it’s brownish color this Strawberry Crème Brûlée actually tasted very good. You really could taste the strawberry in the end, so in a way it was a success. I guess it depends on how you look at it. But try not to look at it for too long since it’s basically a brown crème brûlée. Close your eyes when you eat it. This is a good example that not everything is perfect and it all doesn’t go according to plan. We just have to roll with the punches.
If you’re looking for a great dessert, this Strawberry Crème Brûlée is it. But if you’re not feeling the strawberry bit and just want a classic crème brûlée, you can easily omit the strawberry step and just make it without it. Two great options for a simple and delicious dessert. As always, let me know if you have any questions or comments below.
Strawberry Crème Brûlée
Equipment
- Saucepan
- Whisk
- Bowl
- Kitchen blow torch
Ingredients
- 1 pint strawberries hulled and roughly chopped
- 2 cups heavy cream
- 2 cups strawberry milk
- 2 teaspoons vanilla extract
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup turbinado sugar
- Fresh whipped cream for garnish
- Halved strawberries for garnish (optional)
Instructions
- Preheat oven to 325°F.
- Place the strawberries in a saucepan and sprinkle about 1 tablespoon of the granulated sugar over it. Set over low heat, cover and bring to a simmer. Uncover and continue to cook until a sauce has formed and the strawberries are tender, about 5 to 8 minutes. Allow to cool slightly. You can leave the strawberry sauce chunky or pass an immersion blender through it to make it smooth.
- Whisk in the cream and strawberry milk into the strawberry sauce and return to the heat. Cook until just scalded but not boiling; remove from heat.
- In a large bowl, whisk together the eggs and remaining granulated sugar until thick and pale in color. Stir in the vanilla. Slowly whisk in the warmed cream mixture into the eggs until well incorporated. Place 6 deep ramekins or 8 shallow into a large roasting pan with high sides. Fill the ramekins with the custard and then fill the roasting pan with hot water until it reaches out halfway up the sides of the ramekins. Bake until the custard has set around the edges but still somewhat wobbly in the center, about 45 mins to 1 hour.
- Remove from the oven and allow to cool to room temperature. Wrap each in plastic and chill in the fridge for at least 3 hours or overnight.
- Top each with a tablespoon or two of the turbinado sugar and then melt and brown the sugar with a small kitchen torch. Top with fresh whipped cream and a fresh strawberry half, if desired. Serve immediately and enjoy!
