Strawberry Crème Brûlée
This strawberry crème brûlée is perfect at any summer celebration. Simple to make and perfect for making in advance too.
Equipment
- Large bowl
- medium saucepan
- whisk
- 6 ramekins or 8 shallow dishes
- large deep oven tray
- measuring jug – optional
- blow torch - optional
- sharp knifechopping board
Ingredients
- 125 g strawberries
- 600 ml double cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- 50 g caster sugar
- 50 g granulated sugar
Instructions
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2.
- Wash and hull the strawberries and dry them on kitchen paper.Cut into pieces about 1 centimetre or half an inch.
- Place the ramekins in a large oven tray and divide the strawberries between them.
- Put the egg yolks vanilla and granulated sugar into a large bowl and whisk together for 2 minutes until pale and creamy.
- Place the cream in a saucepan over a low to medium heat. Bring to simmer then remove from the heat and cool for a minute
- Whisk a very small amount of cream into the egg yolks, then gradually pour in the rest, whisking all the time.
- Fill the ramekins with the mixture and place in a deep sided roasting tray.
- Pour in hot water from a kettle so that it comes halfway up the sides.
- Bake ramekins for an hour or until the custard is just set.
- Remove from the water bath, leave to cool then refrigerate for an hour.
- For the topping, spread a layer of sugar over the baked custard.
- Use a blow torch to caramelise the sugar. Alternatively, place under a very hot grill, watching constantly.
- The topping will harden in a few minutes, but it's best to put the desserts in the fridge for a few minutes before serving
Nutrition
Calories: 453kcalCarbohydrates: 22gProtein: 5gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 243mgSodium: 33mgPotassium: 142mgFiber: 0.4gSugar: 21gVitamin A: 1654IUVitamin C: 13mgCalcium: 85mgIron: 1mg
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