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A Strawberry Crème Brulee is a lovely summer twist on this classic dessert. The creamy custard is bursting with strawberry flavor.
Here are a few dishes for dinner: Kale Pesto Roasted Hens, Chicken and Sausage Jambalaya, Crawfish Etouffée, Roasted Garlic Turkey Meatballs and Spaghetti, and Mediterranean Stuffed Chicken Breast.
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I didn't grow up eating crème brûlée; in fact, I didn't even know what one was until I started the culinary arts program in college. However, once I learned that it was a baked custard (cooked ice cream) with some burnt sugar, I was an instant fan.
The origins of crème brûlée vary because England, France, and Spain all claim to create it. There are early recipes from the 15th century for something popular in the spring when milk was rich and fresh, and they made a sweet custard with it.
Crème brûlée does mean "burnt cream" in French, so there's France's claim, and Spain says that Crema Catalana dates back to medieval times, but no one can quite agree if the same technique for the custard was the same.
My strawberry crème brûlée uses heavy cream, egg yolks, granulated sugar, strawberries, vanilla bean, and strawberry jam. The jam's extra flavor gives the custard a deeper strawberry flavor. After I burn the sugar with my chef's torch, I garnish it with quartered or sliced strawberries.
Key Ingredients
Here are the star ingredients for these creamy and divine strawberry crème brûlèe.
Heavy Cream
This is the base of any delicious custard. Sure, you can use whole milk or half and half, but we want all the flavor we can get in our creme brûlée.
Vanilla Bean Pod
It's rare for a recipe to call for a vanilla bean, but you pull out the big guns when you're making something special. Spend that extra money and buy one, especially if you never have.
Sugar
We'll use granulated and turbinado sugar in the custard to make the brûlèe.
Fresh Strawberries
You only need a few strawberries for this recipe; we add a couple chopped up so there's some in every bite, then use more for garnish. Strawberries come in season in March, so you can enjoy them from spring to fall.
Strawberry Preserves
This added great depth to the strawberry flavor. I like to use preserves over strawberry jam because they're less watered down with ascorbic acid and high fructose corn syrup.
Egg Yolks
It's not a glorious custard without egg yolks. Separating the yolks from the whites is easier if the eggs are at room temperature.
How To Make Strawberry Crème Brûlée Recipe
The key to making a successful strawberry crème brûlée is patience. I also recommend inventing an instant-read thermometer to accurately determine when it's done baking because what appears to be undone may be perfect, and what looks like it's perfect can leave you with scrambled eggs.
Wash and dry strawberries, and chop them small.
Preheat oven to 300°F/148°C. Combine vanilla bean, 2 cups heavy cream, strawberries, strawberry preserve, granulated sugar, and salt in a medium sauce pot over medium heat and bring to a boil. Turn the heat off and cool for 15 minutes.
Place egg yolks in a medium bowl. Whisk the remaining heavy cream into the warm cream mixture. Whisk ½ cup of warm cream mixture into the yolks, then another ½ cup. Pour egg yolk mixture into warm cream mixture and whisk until smooth.
Strain over a large bowl or large liquid measuring cup, discard the vanilla bean pod and dump in strawberries. Pour mixture evenly into 5 oz. ramekins.
Place a dish towel or a few paper towels inside a 9 x 13 baking dish or roasting pan. Pour in hot water to dampen the towel. Add ramekins, then carefully pour hot water halfway up the ramekins.
Bake for 30-35 minutes or until crème reaches 170°F-175°F degrees. Crème should have a slight wiggle to it. Remove from baking pan, and cool at room temperature on a cooling rack for 2 hours. Cover loosely with plastic wrap and pop in the fridge for 3 hours or overnight.
Remove the ramekins from the fridge and sprinkle 1 teaspoon of turbinado sugar in each ramekin, twirling to distribute evenly. Dump out the excess sugar.
Use a blow torch to burn the sugar, going around in a circle to burn evenly. Garnish with a quartered strawberry and serve immediately.
How To Store Crème Brûlée
Crème brûlèe is good for three days after it cools in the fridge. Never freeze it; it will destroy the creamy texture. When you're ready to serve it, add the sugar and blow-torch it.
Pro Recipe Substitutions, Tips & Tricks
Here are some of my top tips and tricks to help you make this incredible strawberry creme brulee:
- The secret to a successful crème brûlèe recipe is patience and temperature. I recommend investing in an oven thermometer and an instant-read thermometer. The oven thermometer will ensure your oven is not running cooler or hotter than expected and will help you adjust to the proper temperature. An instant-read thermometer always to ensure safe cooking. With this recipe, in particular, you want to make sure that the custard has reached 170°F-175°F (76°C-79°C) degrees with a thermometer before removing it from the oven.
- If you do not have a kitchen torch. Place your oven rack on one level below your broiler. Preheat the broiler on high, then cook until the sugar is burnt. You may need to rotate the pan depending on how your boiler cooks. Keep an eye on it. It can take about 30-45 seconds.
- If you cannot find vanilla beans, use 1 teaspoon of vanilla extract when you stir the egg mixture into the cream mixture.
- You can cut the recipe in half and make enough for four servings. If you use ramekins larger than 5 ounces, you'll need to use a large roasting pan to fit all of them.
- Turbinado/demerara sugar is large flake cane brown sugar; you can find them near the sugar. If you like sugar in your coffee, they're great for it.
- Be sure to use boiling water for your water bath, but be careful not to spill any into your custards.
FAQ
Here are the answers to some of the most frequently asked questions about making strawberry crème brûlée.
What is crème brûlée made of?
Crème brûlée is a classic French dessert that's a delightful combination of eggs, cream, sugar, and vanilla, resulting in a creamy custard-like filling that's simply delightful.
What's the difference between creme brulee and custard?
Crème brûlée and custard are similar desserts, but they are different. While both are smooth, creamy desserts, crème brûlée features a caramelized sugar topping that's achieved by broiling or torching a thin layer of sugar. The crunchy, burnt sugar layer pairs beautifully with the creamy custard. In contrast, custards are the base of ice creams, creme brulees, and pies but do not have a caramelized sugar topping.
What is the secret of crème brûlée?
The secret to perfect crème brûlée lies in the cooking method. It's essential to cook crème brûlée in a water bath, evenly distributing heat throughout the custard and allowing for temperature adjustments as needed. Without this method, the custard could split and become grainy, leaving you with scrambled eggs.
What sugar is best for creme brulee?
Regarding the sugar used for the caramelized topping, turbinado or Demerara sugar is highly recommended. Both sugars can be used interchangeably to create a beautiful caramelized crust when torched. Regular granulated sugar can also be sparingly used to avoid over-sweetening the dish.
Is the sugar on crème brûlée supposed to taste burnt?
The sugar topping on crème brûlée is indeed meant to taste slightly burnt. This burnt sugar flavor, reminiscent of bitter caramel hard candy, adds texture and a unique flavor profile to the dessert. It beautifully complements the rich, creamy base, creating an unforgettable dessert experience.
More Dessert Recipe
I know you'll love these recipes if you have a sweet tooth.
- Whisky Strawberry Pound Cake
- Strawberry Skillet Cobbler
- Strawberry Shortcakes with Whisky Whipped Cream
- Canned Peach Cobbler
- Plum Cobbler
- Orange Strawberry Cupcakes
- Fried Strawberry Hand Pies
- Fruit Tart with Lemon Pastry Cream
Before You Begin
To begin, here are the steps I follow to get organized.
Step 1: Read the recipe once before preheating oven to 300°F/148°C.
Step 2: Measure everything out into individual bowls.
Step 3: Follow the recipe and prepare for one of the best strawberry creme brulees you've ever had.
Strawberry crème brûlée is a delightful twist on a classic dessert, offering a refreshing burst of fruity flavor that beautifully complements the creamy richness of the custard. With its slightly burnt taste and satisfying crunch, the caramelized sugar crust is the perfect contrast to the velvety strawberry-infused custard beneath. This dessert is not just about indulging your sweet tooth; it's an experience that marries simplicity with elegance. Once you've savored the unique play of flavors in strawberry crème brûlée, it's sure to become a cherished recipe in your repertoire.
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📖 Recipe
Strawberry Crème Brulee
Ingredients
- 1 vanilla bean split
- 4 cups heavy cream
- 2 strawberries washed, chopped small
- 4 tablespoons strawberry preserve
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 12 large egg yolks room temperature
- 4 cups hot water
- 8 teaspoons turbinado or demerara sugar
Instructions
- Preheat oven to 300°F/148°C. Place vanilla bean, 2 cups heavy cream, strawberries, strawberry preserve, sugar and salt in a medium sauce pot and bring to a boil. Turn heat off and cool for 15 minutes.
- Place egg yolks in a medium bowl. Whisk remaining heavy cream into warm cream. Whisk a ½ cup of warm cream into the eggs, then another ½ cup. Pour egg mixture into warm cream and whisk until smooth. Strain over a large bowl or large liquid measuring cup, then dump in strawberries. Pour mixture evenly into 5 oz. ramekins.
- Place a towel or few sheets of paper towels inside a 9 x 13 baking dish or casserole pan. Pour in hot water to dampen the towel. Add ramekins, then carefully pour hot water half way up to ramekins.
- Bake for 30-35 minutes or until crème reaches 170°F-175°F degrees. Crème should have a slight wiggle to it. Remove from baking pan, and cool at room temperature on a cooling rack for 2 hours. Cover loosely with plastic wrap and pop in the fridge for 3 hour or overnight.
- Remove ramekins from fridge and sprinkle 1 teaspoon of turbinado sugar in each ramekin and twirl to distribute evenly, dump out the access sugar. Use a blow torch to burn the sugar, go around in a circle to burn evenly. Garnish with a quartered strawberry and serve immediately.
Notes
- The secret to a successful crème brûlèe recipe is patience and temperature. I recommend investing in an oven thermometer and an instant-read thermometer. The oven thermometer will ensure your oven is not running cooler or hotter than expected and will help you adjust to the proper temperature. An instant-read thermometer always to ensure safe cooking. With this recipe, in particular, you want to make sure that the custard has reached 170°F-175°F (76°C-79°C) degrees with a thermometer before removing it from the oven.
- If you do not have a kitchen torch. Place your oven rack on one level below your broiler. Preheat the broiler on high, then cook until the sugar is burnt. You may need to rotate the pan depending on how your boiler cooks. Keep an eye on it. It can take about 30-45 seconds.
- If you cannot find vanilla beans, use 1 teaspoon of vanilla extract when you stir the egg mixture into the cream mixture.
- You can cut the recipe in half and make enough for four servings. If you use ramekins larger than 5 ounces, you'll need to use a large roasting pan to fit all of them.
- Turbinado/demerara sugar is large flake cane brown sugar; you can find them near the sugar. If you like sugar in your coffee, they're great for it.
- Be sure to use boiling water for your water bath, but be careful not to spill any into your custards.
Sarah says
I’m excited to try this recipe, it looks like a fun take on creme brulee! Do you put the chopped strawberry in the custard or do you discard after straining?
Kenneth Temple says
Hi Sarah, we're not wasting them. They're going right back in!