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Ingredients
Crème Brûlée with Strawberries
- Ingredients
- 350 grams Strawberries
- 300 milliliters milk
- 300 grams Whipped cream (at least 30% fat content)
- 1 Tbsp cornstarch
- 1 Vanilla bean
- 1 egg
- 3 egg yolks
- 75 grams sugar
- 1 generous pinch Lemon peel
- cane sugar (for sprinkling)
- Lemon basil (for garnish)
Preheat the oven to 200°C (approximately 400°F) top / bottom heat. Rinse the strawberries, trim, pat dry and chop. Divide evenly among 4 ovenproof ramekins or bowls.
Bring the milk and 2 tablespoons cream to a boil with the scraped vanilla beans and vanilla bean pod. Mix the cornstarch with the remaining cream until smooth. Stir into the hot milk stir and boil again. Beat the egg and the egg yolks with the sugar and lemon zest until creamy, but not foamy. Gradually add the hot, (not boiling) vanilla milk, stirring until combined.
Pour the cream mixture through a sieve into the ramekins over the strawberries. Place the ramekins in a roasting pan or baking dish and pour in enough hot water to reach 2/3 up the sides of the ramekins. Cover each ramekin with foil and bake about 35 minutes. Remove to cool, and refrigerate.
Before serving, sprinkle the custards with sugar and slide under the broiler until the surface is caramelized (or caramelize with a torch). Serve garnished with lemon basil.