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Ingredients
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Crème Brûlée Base
Strawberry Topping
Whipped Cream
Method
Crème Brûlée Preparation
- 1
Prepare the Cream Mixture
In a saucepan, combine 2 cups of heavy cream and 1 whole vanilla bean (split and scraped). Heat over medium heat until just below boiling, then remove from heat and let steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together 5 large egg yolks, 1 cup of granulated sugar, and a pinch of salt until smooth and well combined.
- 3
Combine Mixtures
Slowly pour the warm cream into the egg mixture while whisking continuously to temper the eggs. Strain the mixture through a fine-mesh sieve into a clean bowl to remove any solids.
- 4
Bake the Custards
Preheat your oven to 325°F (160°C). Pour the custard mixture evenly into ramekins and place them in a baking dish filled with hot water, ensuring the water reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- 5
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 6
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of granulated sugar (about 1 tablespoon per ramekin) on top of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and turns a deep golden color. Allow it to cool for a minute until the sugar hardens.
Strawberry Preparation
- 7
Prepare the Strawberries
Wash and hull 1 pint of Driscoll strawberries. Slice them if desired, then toss with 2 tablespoons of granulated sugar. Let them sit for about 15 minutes to macerate.
Whipped Cream Preparation
- 8
Whip the Cream
In a mixing bowl, combine 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form.