Strawberry Crème Brûlée
Time: 55minutes - 1hour
Serves: 6
No need for additional equipment to make this luscious strawberry crème brûlée. Simply top the baked custard with sliced strawberries and a glaze of caramelized sugar. For an easy dessert, make the custards ahead of time and quickly finish them just before serving!
Prep Time:
15 minutes
Cook Time:
40-45 minutes
Serves:
6
Perfect for:
Birthday Parties
Bookclub Bites
Classics
Ingredients
- 1 Package (16 ounces) Driscoll's Strawberries, divided
- 6 egg yolks
- 1/3 Cup plus 1/4 cup sugar, divided
- 1 Tsp. vanilla extract
- 2 Cups half-and-half
Directions
- PREHEAT oven to 325°F.
- PLACE 6 ramekins or soufflé cups into a baking pan.
- RESERVE 12 strawberries and HULL and CHOP remaining strawberries.
- DIVIDE chopped strawberries evenly between ramekins.
- PLACE 6 egg yolks into a medium bowl.
- ADD 1/3 cup sugar and ADD 1 teaspoon vanilla extract.
- BEAT until thoroughly combined.
- SET ASIDE egg yolk mixture.
- PLACE 2 cups half-and-half into a small saucepan.
- COOK over medium heat just until barely steaming, 2 – 3 minutes. Do not overcook.
- WHISK 1/4 cup warm half-and-half slowly into egg yolk mixture.
- WHISK 1/2 cup warm half-and-half slowly into egg yolk mixture.
- WHISK remaining warm half-and-half slowly into egg yolk mixture.
- POUR custard evenly into ramekins.
- POUR very hot water carefully into baking pan around ramekins to about halfway up sides of ramekins.
- BAKE 30 minutes.
- CHECK custards for doneness. Centers will be firm to the touch.
- CONTINUE baking 5 – 15 minutes longer until custard centers are firm to the touch.
- REMOVE ramekins carefully from baking pan.
- ALLOW custards to cool 10 minutes.
- COVER custards with plastic wrap and REFRIGERATE at least 1 hour or up to overnight.
- HULL and SLICE reserved strawberries.
- ARRANGE 2 sliced strawberries on top of each custard and SET ASIDE custards.
- PLACE remaining 1/4 cup sugar into a small saucepan.
- COOK over medium-high heat and TILT pan frequently until sugar is evenly melted.
- REDUCE heat to low and COOK until sugar is golden-brown.
- DRIZZLE 1 – 2 teaspoons melted sugar over each custard.
- ALLOW custards to rest 1 – 2 minutes until sugar is recrystallized.
- SERVE immediately.
Lighten Up Tip
Whole milk or 2 % milk can be used in place of half-and-half.
