Updated: Nov 2
This tasty strawberry crème brulee is made using my classic recipe but with the addition of strawberries. With a taste a bit reminiscent a strawberry rhubarb pie with custard and a crispy sugar top. Fruit ended up being a very welcome addition to this rich and creamy dessert. We are big fans of dessert at my house, and luckily I do a lot of baking often leaving a surplus of egg yolks. The solution... make crème brulee of course. No one is complaining about extra eggs anymore. Prefer a different fruit? Just substitute the strawberries for whatever you have on hand. I hope you enjoy this decadent dessert as much as we do. I challenge you to not lick the dish!
TIPS AND TRICKS:
- The main thing to keep in mind when making any custard is too make sure you gradually add the hot cream to the egg yolks in order to temper the eggs. Otherwise you will end up with scrambled eggs.
- Make sure the Crème Brule has cooked long enough in the oven. It should be just set. It will still have a little bit of a wiggle in the center but will wiggle as a whole not a ripple affect.
- Be sure to use a water bath which keeps the custard smooth and creamy and allows it to bake evenly.
- I have found that while tempering the eggs you end up with a foam on top of your custard. Scoop this foam off the top so you have a smooth finish to your Crème Brule's.
- Torch the sugar when it is time to eat it. Otherwise the sugar will liquify in the fridge.
- Make sure you allow the custard to sit at least 4 hours in the fridge to finish setting.
- Saving for a later date? No problem, store them in your fridge for a few days or freeze for up to one month.
- Don't add to much sugar to the top for torching. If you make it too thick it will end up burning the sugar instead of a nice even browning.
- If you don't have a butane torch you can alternatively broil these in your oven. Be sure to watch closely so not to over broil. Allow to cool in the fridge or on the counter for a few minutes after broiling.
WHAT YOU WILL NEED:
Butane kitchen torch, 6 round ramekins, small pot with lid, hand held whisk, measuring cups and spoons, kettle, large bowl, and a deep baking dish.
- 2 Cups Whipping Cream (heavy cream)
- 1 Tsp Vanilla
-1 Tsp Strawberry Emulsion
- 1/8 Tsp Salt
- 5 Egg Yolks
- 1/2 Cup Granular Sugar (white)
- 1 Tbsp Sugar for strawberries +
extra sugar for sugar tops (white granular)
1 Cup Fresh (OR Frozen) Strawberries, washed and diced
- Preheat oven to 325F and prepare 6 ramekins in a deep baking dish. Boil some water in a kettle to later add to your baking pan.
- Beat egg yolks and sugar together in a large bowl.
- Warm whipping cream, vanilla, strawberry emulsion and salt in a pot with the lid on using med low heat. Just until it simmers.
- While the cream is warming, add 1 cup of fresh diced ( or frozen) strawberries to a pot and a sprinkle of sugar. Cook for a few minutes to remove some of the excess water in the fruit. Then spoon a tablespoon or so into each ramekin.
- Gradually add the warmed cream to your egg yolks continuously whisking to ensure the yolks don't get scrambled.
- Scoop off and bubbly foam if you want the tops to be smooth.
- Just incase, I like to strain the warm liquid before pouring it into the ramekins to ensure its perfectly smooth.
- Pour warm cream over the strawberries in there ramekins.
- Carefully place your baking dish in the oven, then pour your boiling water from your kettle into the baking dish until it comes half way up the sides of you ramekins.
- Bake for 30 to 40 min, just until just set. (see tips above for more detail) (solid wiggle not a ripple)
- Let cool for at least 4 hours in the fridge.
- Brule the tops with sugar using your torch when it is time to serve. Make a thin layer of granular sugar on top so you have a decent thickness to crack through.
This recipes was modified from my "classic crème Brule" recipe to include strawberries.
Whether it's Sweet or Savoury, let it be made with love!