Ingredients for Cream Brulee With Strawberries
- Heavy Cream
- Vanilla Beans
- Eggs
- Egg Yolks
- 1/2 cup granulated sugar
- Light Brown Sugar
- Fresh strawberries (optional, for serving)
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How to Make Cream Brulee With Strawberries
- In a heavy saucepan, heat 2 cups of heavy cream with 1 vanilla bean (split and scraped) or 2 teaspoons of vanilla extract over low heat.
- In a separate bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until light and thick.
- Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly.
- Return the mixture to the saucepan and cook over very low heat, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon (do not boil).
- Remove from heat and remove the vanilla bean (if using).
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Pour the custard into 6 (4-ounce) ramekins or a shallow 1-quart casserole dish.
- Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Before serving, sprinkle a thin layer of dark brown sugar over the top of each ramekin.
- Using a kitchen torch, caramelize the sugar until golden brown. (Alternatively, broil in a preheated oven until caramelized, watching carefully to prevent burning.)
- Let cool for 5 minutes to allow the sugar to harden.
- To serve, crack the caramelized sugar with the back of a spoon. Top with fresh strawberries, if desired.
- **Optional: Poached Pears Variation:** Peel 6 medium winter pears, leaving stems intact. In a 5-quart saucepan, combine 2 cups water, 1 1/3 cups sugar, and 1/4 cup lemon juice. Bring to a boil, stirring until sugar dissolves. Add pears, simmer covered for 15 minutes, then uncovered for another 15 minutes. Refrigerate overnight in the syrup. Serve pears topped with Crème Brûlée.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
105g
Fat
96g
Carbs
9g
