Strawberry Crème Brulee – This is a classic dessert that requires a few ingredients for a major “wow” flavor. The secret is patience so all the flavors can develop.
½cupplus 4 tablespoons sugar
8teaspoonssugar 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.