Creme Brulee Recipe
Vanilla Custard, Macerated Strawberry, Brulee Raw Sugar
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Ingredients
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Vanilla Custard
Macerated Strawberry
Brulee Topping
Method
Vanilla Custard Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Heat the Cream and Milk
In a medium saucepan, combine heavy cream and whole milk. Heat over medium heat until just simmering. Remove from heat.
- 3
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until pale and slightly thickened.
- 4
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent curdling. Stir in vanilla extract.
- 5
Strain the Mixture
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
- 6
Pour into Ramekins
Divide the custard evenly among four ramekins.
- 7
- 8
Cool the Custards
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours, or until chilled.
Macerated Strawberry Preparation
- 9
Prepare the Strawberries
Wash and hull the fresh strawberries, then slice them into halves or quarters.
- 10
Macerate the Strawberries
In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss to coat and let sit for at least 30 minutes to allow the juices to develop.
Brulee Topping Preparation
- 11
Caramelize the Sugar
Sprinkle an even layer of raw sugar over the chilled custards. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy crust. If you don’t have a torch, you can place them under a broiler for a few minutes, watching closely to prevent burning.
