Creme Brulee Recipe
rich vanilla custard, whipped cream, fresh strawberry (gluten free, vegetarian)
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Ingredients
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Custard and Toppings
Method
Preparation and Assembly
Prepare the Custard
In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened. Slowly pour the warm cream mixture into the egg yolks while whisking continuously to temper the eggs. Once combined, strain the mixture through a fine mesh sieve to remove any cooked egg bits.
Bake the Custard
Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Once the custards are chilled, sprinkle a thin layer of powdered sugar evenly over the top of each custard. Using a kitchen torch, caramelize the sugar until it is golden brown and bubbly. If you don’t have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to avoid burning.
Serve
Garnish with fresh strawberries and a dollop of whipped cream before serving.