Strawberries And Crème Brûlée Recipe

Directions for Preparing Strawberries and Crème Brûlée

1. 1

   Prepare the Cream Mixture

   In a saucepan, heat the heavy cream and the split vanilla bean (scrape the seeds into the cream) over medium heat until just boiling. Remove from heat and let it steep for 15 minutes.

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and thick.

3. 3

   Combine Mixtures

   Slowly pour the warm cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling.

4. 4

   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 about 30-35 minutes, or until the custard is set but still slightly jiggly in the center.

5. 5

   Cool and Refrigerate

   Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or until chilled.

6. 6

   Prepare Strawberries

   While the custards are chilling, wash and slice the fresh strawberries. You can sprinkle a little sugar on them to enhance their sweetness.

7. 7

   Brûlée the Top

   Once the custards are chilled, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and crispy. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.

8. 8

   Serve

   Serve the crème brûlée immediately with the fresh strawberries on the side.