Strawberry Crème Brûlée

1

PREHEAT oven to 325°F.

2

PLACE 6 ramekins or soufflé cups into a baking pan.

3

RESERVE 12 strawberries and HULL and CHOP remaining strawberries.

4

DIVIDE chopped strawberries evenly between ramekins.

5

PLACE 6 egg yolks into a medium bowl.

6

ADD 1/3 cup sugar and ADD 1 teaspoon vanilla extract.

7

BEAT until thoroughly combined.

8

SET ASIDE egg yolk mixture.

9

PLACE 2 cups half-and-half into a small saucepan.

10

COOK over medium heat just until barely steaming, 2 – 3 minutes. Do not overcook.

11

WHISK 1/4 cup warm half-and-half slowly into egg yolk mixture.

12

WHISK 1/2 cup warm half-and-half slowly into egg yolk mixture.

13

WHISK remaining warm half-and-half slowly into egg yolk mixture.

14

POUR custard evenly into ramekins.

15

POUR very hot water carefully into baking pan around ramekins to about halfway up sides of ramekins.

16

BAKE 30 minutes.

17

CHECK custards for doneness. Centers will be firm to the touch.

18

CONTINUE baking 5 – 15 minutes longer until custard centers are firm to the touch.

19

REMOVE ramekins carefully from baking pan.

20

ALLOW custards to cool 10 minutes.

21

COVER custards with plastic wrap and REFRIGERATE at least 1 hour or up to overnight.

22

HULL and SLICE reserved strawberries.

23

ARRANGE 2 sliced strawberries on top of each custard and SET ASIDE custards.

24

PLACE remaining 1/4 cup sugar into a small saucepan.

25

COOK over medium-high heat and TILT pan frequently until sugar is evenly melted.

26

REDUCE heat to low and COOK until sugar is golden-brown.

27

DRIZZLE 1 – 2 teaspoons melted sugar over each custard.

28

ALLOW custards to rest 1 – 2 minutes until sugar is recrystallized.

29

SERVE immediately.

Lighten Up Tip
Whole milk or 2 % milk can be used in place of half-and-half.