Vanilla Crème Brûlée With Strawberry Sauce
Get ready to indulge in a decadent dessert experience with this delightful crème brûlée recipe. The velvety smooth custard is infused with the rich flavors of vanilla, creating a luscious treat that melts in your mouth with each spoonful. Topped with a crunchy caramelized sugar crust, this dessert is both elegant and satisfying. Accompanied by a vibrant strawberry sauce, the combination of flavors is simply irresistible. So, gather your ingredients and let's create a dessert that will impress and delight your taste buds.
— Constant Cookbook
Ingredients
- 500ml/18fl oz whole milk
- 500ml/18fl oz double cream
- 1 vanilla pod
- 7 free-range egg yolks
- 110g/4oz caster sugar
- 55g/1¾oz demerara sugar
- 250g/9oz fresh strawberries
Instructions
- Preheat the oven to 120C/250F/Gas ½.
- For the crème brûlées, place the egg yolks into a bowl, add the caster sugar and vanilla and whisk together until pale and fluffy and well combined.
- Add the milk and cream and whisk until well combined.
- Ladle the mixture into ramekins and place the ramekins into a deep roasting tin.
- Place the tin into the oven and pour in enough boiling water to come halfway up the sides of the ramekins. Bake for one hour, or until just set.
- Remove from the roasting tin and allow to cool. When cool, refrigerate the crème brûlées for at least two hours, or until thoroughly chilled and firm.
- For the strawberry sauce, place half of the strawberries into a food processor and blend to a purée. Strain through a fine sieve.
- Halve the rest of the strawberries and stir through the passed sauce.
- When ready to eat, sprinkle the demerara sugar over the top of the brûlées and caramelise with either a chefâs blowtorch or by putting them under a hot grill until the sugar starts to bubble and caramelised. Place each dish on a plate and serve with the strawberry sauce in a small dish alongside.
Prep Time
PT30M
Yield
Serves 6-8
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