Cream Brulee with Strawberries
Indulge in the perfect balance of creamy decadence and fruity freshness with this elegant Cream Brulee with Strawberries. This classic dessert gets a vibrant twist with a layer of sweet, sliced strawberries nestled beneath the luxuriously smooth vanilla custard, creating a delightful surprise in every bite. Topped with a caramelized layer of crackling turbinado sugar, this stunning dessert offers a satisfying crunch that contrasts beautifully with its silky base. Perfect for dinner parties or romantic evenings, this recipe is simpler than it looks, requiring just 20 minutes of prep time. Whether you use a torch or your oven’s broiler for the caramelized topping, this dessert will impress with its gourmet presentation and harmonious blend of flavors.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean (or 1 teaspoon vanilla extract)
- 5 large Egg yolks
- 1/3 cup Granulated sugar
- 1 cup Strawberries, sliced
- 1/4 cup Turbinado sugar (or granulated sugar for the topping)
Instructions
Preheat the oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream over medium heat until it starts to steam (do not let it boil). If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the pod as well. If using vanilla extract, wait to add it later.
Once the cream is hot, remove it from heat and allow it to sit for 5 minutes to infuse with the vanilla flavor.
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture turns pale and thick.
Gradually whisk the warm cream into the egg yolk mixture. If you used a vanilla bean, discard the pod at this point. If using vanilla extract, add it now.
Place a layer of sliced strawberries in the bottom of four 6-ounce ramekins.
Pour the custard mixture over the strawberries, filling each ramekin about three-quarters full.
Place the ramekins in a deep baking dish. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center. Remove the ramekins from the water bath and allow them to cool to room temperature.
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or up to overnight.
When ready to serve, sprinkle about 1 tablespoon of turbinado sugar evenly over the top of each custard.
Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crisp layer. Alternatively, you can broil the ramekins in the oven for 1-2 minutes (watch closely to prevent burning).
Let the sugar topping cool for 1-2 minutes, then serve immediately for the best texture.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 468% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 133.8 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 139 mg | 11% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 327 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
