To be completely transparent here, this is actually a work-in-progess recipe that didn’t quite turn out the way I envisioned it in my mind. I thought it would be much brighter pink in color and have a very discernible strawberry look to it. It sort of baked up brownish in color with just a hint of pink. Like a very very very pale pink. Barely pink. So I say it’s a work-in-progress because it technically shouldn’t be going up, BUT despite it’s brownish color this Strawberry Crème Brûlée actually tasted very good. You really could taste the strawberry in the end, so in a way it was a success. I guess it depends on how you look at it. But try not to look at it for too long since it’s basically a brown crème brûlée. Close your eyes when you eat it. This is a good example that not everything is perfect and it all doesn’t go according to plan. We just have to roll with the punches.
Hull and slice a pint of strawberries and place in a saucepan and sprinkle about 1 tablespoon of the granulated sugar over it. Set over low heat, cover and bring to a simmer. Uncover and continue to cook until a sauce has formed and the strawberries are tender, about 5 to 8 minutes. Allow to cool slightly.
**Note: You can leave the strawberry sauce chunky or pass an immersion blender through it to make it smooth. I preferred it smooth so I used the immersion blender (a regular blender or food processor will work too).**
Whisk in the cream and strawberry milk into the strawberry sauce and return to the heat. Cook until just scalded but not boiling; remove from heat.
**Note: If you can’t find strawberry milk at your grocery store, you can use 4 cups of heavy cream or 2 cups heavy cream and 2 cups half and half instead!**
In a large bowl, whisk together the eggs and remaining granulated sugar until thick and pale in color. You want to whisk vigorously to aerate the mixture as best as possible.
Stir in the vanilla extract at this point or vanilla bean seeds if you’d prefer a stronger vanilla taste. 
Slowly whisk in the warmed cream mixture, in a slow steady stream, into the eggs until well incorporated.
**Note: You want to add the hot cream slowly while whisking constantly so as to not cook the egg yolks.**
Place 6 deep ramekins or 8 shallow into a large roasting pan with high sides. Fill the ramekins with the custard and then fill the roasting pan with hot water until it reaches out halfway up the sides of the ramekins. Bake until the custard has set around the edges but still somewhat wobbly in the center, about 45 mins to 1 hour.
Remove from the oven and allow to cool to room temperature. Wrap each in plastic and chill in the fridge for at least 3 hours or overnight.
When ready to eat, top each with a tablespoon or two of the turbinado sugar and then melt and brown the top with a small kitchen torch.
**Note: I don’t have a fancy torch at all. This one from Amazon gets the job done without breaking the bank, and since I don’t use it that often it works fine for me. If you don’t have a torch, you can place them under the broiler but keep an eye on them so that they don’t get too warm.**
Garnish the top with a bit of fresh whipped cream and a strawberry half, if you want to make them super fancy and take them over the top. Both are completely optional.
If you don’t plan on eating them right away, which is when they’re best since the top is crunchy, then I suggest not torching the tops until right before you eat them. The custards will keep in the fridge, covered, for up to 3 days.
If you’re looking for a great dessert, this Strawberry Crème Brûlée is it. But if you’re not feeling the strawberry bit and just want a classic crème brûlée, you can easily omit the strawberry step and just make it without it. Two great options for a simple and delicious dessert. As always, let me know if you have any questions or comments below. Stay safe my friends.
Strawberry Crème Brûlée
Ingredients
- 1 pint strawberries hulled and roughly chopped
- 2 cups heavy cream
- 2 cups strawberry milk
- 2 teaspoons vanilla extract
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup turbinado sugar
- Fresh whipped cream for garnish
- Halved strawberries for garnish (optional)
Instructions
- Preheat oven to 325°F.
- Place the strawberries in a saucepan and sprinkle about 1 tablespoon of the granulated sugar over it. Set over low heat, cover and bring to a simmer. Uncover and continue to cook until a sauce has formed and the strawberries are tender, about 5 to 8 minutes. Allow to cool slightly. You can leave the strawberry sauce chunky or pass an immersion blender through it to make it smooth.
- Whisk in the cream and strawberry milk into the strawberry sauce and return to the heat. Cook until just scalded but not boiling; remove from heat.
- In a large bowl, whisk together the eggs and remaining granulated sugar until thick and pale in color. Stir in the vanilla. Slowly whisk in the warmed cream mixture into the eggs until well incorporated. Place 6 deep ramekins or 8 shallow into a large roasting pan with high sides. Fill the ramekins with the custard and then fill the roasting pan with hot water until it reaches out halfway up the sides of the ramekins. Bake until the custard has set around the edges but still somewhat wobbly in the center, about 45 mins to 1 hour.
- Remove from the oven and allow to cool to room temperature. Wrap each in plastic and chill in the fridge for at least 3 hours or overnight.
- Top each with a tablespoon or two of the turbinado sugar and then melt and brown the sugar with a small kitchen torch. Top with fresh whipped cream and a fresh strawberry half, if desired. Serve immediately and enjoy!
Sounds delicious, but wherever do you find strawberry milk? I’m not sure I’ve even heard of it!
I grew up drinking it all the time! It’s usually right in the milk aisle by the chocolate milk. But you can just use more heavy cream or half and half instead of strawberry milk!
I like this whole post but especially the garnish (I know- that’s not the point! But it’s true…)