Over the many years I’ve worked in restaurants and cheffed private Valentine’s Day dinners, my favorite dessert to make has been this pink strawberry crème brûlée. It’s the perfect elevated dessert that feels fancy while still staying on theme by incorporating strawberries. If you’re looking for a classic dessert with a festive twist, you have to try this!
Key Ingredients & Substitutions:
- Heavy Cream – This is the main liquid in creme brulee. If you are dairy free, use coconut milk that is full fat and contains gums for better texture.
- Granulated Sugar – I use a white sugar here for best flavor, if you want to use a cane sugar or coconut sugar for the inside you can! You must used granulated or castor sugar for the top coating.
- Strawberries – I use frozen here since they tend to be more syrupy, but normal work as well.
- Vanilla – Vanilla bean is best here for flavor, but extract also works.
- Egg Yolks – Make sure you use large egg yolks for this recipe! There are no substitutions for egg yolks, this is what sets the custard!
Strawberry Creme Brulee
Prep Time: 15 minutes
Cook Time: 1 Hour
Total Time: 1 Hour 15 minutes
Serves: 4
Ingredients:
- 1 cup strawberries, sliced
- 2 cups heavy cream
- pinch of salt
- 1 Tbsp vanilla extract or 1 vanilla bean
- 5 egg yolks
- 1/2 cup sugar plus more for toppings
Preparation:
STEP 1.
Preheat oven to 325°F. Also get a pot of boiling water going and set aside.
STEP 2.
In a pot over medium heat, add the strawberries. Cook over medium heat 5–7 minutes until strawberries soften and release juice.
STEP 3.
Add cream and vanilla and salt. Bring the liquid up to a low bubble to heat through. Turn the heat off and let it sit for 5 minutes then blend with an immersion blender to incorporate the strawberries.
STEP 4.
In a bowl whisk the yolks and sugar together. Slowly add your hot cream while whisking, a few tablespoons at a time until the whole thing is incorporated. If you add it too fast, the eggs will scramble, you have to slowly bring them up to that hot temp. Pass it through a fine mesh strainer over a bowl to get out any lumps.
STEP 5.
Pour them into 4-6 oz ramekins and place in a baking dish or pyrex. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes. Mine personally takes 40 minutes. Pull them from the oven when the edges are firm, but the middle still jiggles. Refrigerate until they are set, overnight is best.
STEP 6.
Place a thin layer of sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!
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