Strawberry Crème Brulee
I love this recipe for Strawberry Creme Brûlée, it’s a crowd pleaser! Rich, creamy with a nice bite from the caramelized sugar makes this soul satisfying.
Crème Brulee Cooking Tips:
The secret to this recipe is patience and temperature. I recommend that you invest in an oven thermometer and a regular thermometer. You want an oven thermometer because your oven may be running cooler or hotter than expected and it will help you regulate the proper temperature.
You want a regular thermometer to always ensure safe cooking. With this recipe, in particular you want to make sure that the custard has reached 170-175 degrees with a thermometer before removing it from the oven. Then you just wait for the custard to firm up. That simple.
Can you make ahead?
Fridge: After creme brulee cools off, cover each one with plastic wrap, place in the fridge for 3 days max.
Reheating: Remove from the fridge and add sugar, then blow torch it,
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If you do not have a torch. Place you oven rack on one level from your broiler. Preheat broiler on hi, then cook until sugar melts. Keep an eye on it. This can take about 30-45 seconds.
what to serve with Creme brulee?
Strawberry Crème Brulee
- 1 vanilla bean split
- 4 cups heavy cream
- 2 strawberries small dice
- 4 tablespoons strawberry preserve
- ½ cup plus 4 tablespoons sugar
- pinch of salt
- 12 egg yolks
- hot water
- 8 teaspoons sugar or demerara
- Place vanilla bean, 2 cups cream, strawberries, strawberry preserve, sugar and salt in a sauce pot and bring to a boil. Once mix is boiling cut off heat and let sit for 15 minutes.
- In a bowl place egg yolks; stir in remaining cream into cream mix. Whisk in a ½ cup of cream mix with eggs, then another ½ cup. Then pour egg mix into remaining cream mix. Strain into a bowl, then dump strawberries into the mix. Divide mix evenly into ramekins.
- In a shallow baking sheet place, a few sheets of paper towels on the bottom and damp with hot water. Place ramekins on paper towels. Then carefully pour hot water half way up to ramekins. Pop in oven and bake for 30-35 minutes or until crème reaches 170-175 degrees. Crème should have a slight wiggle to it. Let cool for 2 hours then place in fridge overnight. Place plastic wrap over each ramekin to keep condensation from forming.
- Remove from the fridge and place 1 teaspoon of sugar in each ramekin and twirl to distribute evenly, dump out the access sugar. With a blow torch going in circle slight burn the sugar and serve.
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!