Strawberry Shortcake Creme Brûlée Recipe
buttermilk creme brûlée, roasted strawberry preserves, sweet biscuit, whipped buttermilk
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Ingredients
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For the Buttermilk Crème Brûlée
For the Roasted Strawberry Preserves
For the Sweet Biscuit
For the Whipped Buttermilk
Method
For the Buttermilk Crème Brûlée
- 1
Prepare the Custard
In a medium saucepan, combine heavy cream, buttermilk, and 1 cup of granulated sugar. Heat over medium heat until the mixture is hot but not boiling. Stir occasionally to prevent scorching.
- 2
- 3
Bake the Custard
Strain the custard mixture through a fine-mesh sieve into ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 4
Chill the Custard
Remove the ramekins from the water bath and let them cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight.
For the Roasted Strawberry Preserves
- 5
Prepare Strawberries
Preheat the oven to 400°F (200°C). Hull and slice the fresh strawberries.
- 6
Roast Strawberries
In a bowl, toss the strawberries with 1/2 cup of sugar and lemon juice. Spread the strawberries on a baking sheet and roast for 20-25 minutes until they are soft and syrupy.
- 7
Cool Preserves
Let the roasted strawberries cool to room temperature, then mash them slightly with a fork to create a chunky preserve.
For the Sweet Biscuit
- 8
Prepare Biscuit Dough
In a large bowl, whisk together all-purpose flour, 1/4 cup sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- 9
Add Buttermilk
Stir in the buttermilk until just combined. Do not overmix.
- 10
Shape and Bake Biscuits
Turn the dough out onto a floured surface and pat it into a 1-inch thick rectangle. Cut into squares or rounds and place on a baking sheet. Bake at 425°F (220°C) for 12-15 minutes, until golden brown.
For the Whipped Buttermilk
- 11
Whip the Cream
In a mixing bowl, combine buttermilk, heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or whisk, beat until soft peaks form.
