Strawberries & Cream Crème Brulee Recipe
strawberries & whipped cream
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Ingredients
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Crème Brûlée Base
Strawberry Topping
Whipped Cream
Method
Crème Brûlée Base
- 1
Prepare the Cream Mixture
In a medium saucepan, combine 2 cups heavy cream and the vanilla bean (split and scraped, or 1 tsp vanilla extract) over medium heat. Heat until just below boiling, then remove from heat and let steep for 15 minutes.
- 2
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together 5 egg yolks, 1 cup granulated sugar, and a pinch of salt until well combined and slightly thickened.
- 3
Combine Mixtures
Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Strain through a fine mesh sieve into a pitcher or bowl.
- 4
- 5
Cool and Chill
Remove ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Strawberry Topping
- 6
Prepare the Strawberries
Wash and hull 1 cup of fresh strawberries. Slice them and place them in a bowl.
- 7
Macérate the Strawberries
Add 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice to the strawberries. Gently mix and let sit for about 15-20 minutes to allow the flavors to meld.
Whipped Cream
- 8
Whip the Cream
In a chilled mixing bowl, add 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.
- 9
Beat until Stiff Peaks Form
Using an electric mixer, whip the cream until stiff peaks form. Be careful not to over-whip.