Strawberry Creme Brulee has always been british multicultural – a pot pourri of eclectic styles. In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome.
British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.
Strawberry Creme Brulee Recipe
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Strawberry Creme Brulee Recipe
strawberry syrup ¼ cup
Fresh cream 500 millilitres
Castor sugar (caster sugar) for caramelizing + 6 tablespoons
Vanilla essence ½ teaspoon
Fresh mint leaves 4 for garnishing
Preheat oven to 180º C.
Heat cream in a non-stick pan and bring it to a boil. Set aside to cool.
Heat sufficient water in a deep non-stick pan to be used as a double boiler.
Separate 4 egg yolks from egg whites and put the yolks in a large bowl. Break the remaining egg into it and whisk well.
Keep the boil over the boiling water taking care that the water does not touch the base of the bowl and whisk the eggs continuously. Add castor sugar and whisk it till it dissolves and reaches creamy consistency.
Remove from the double boiler and whisk till it cools down a bit. Pour warm cream and whisk continuously. mix strawberry syrup and whisk. Add vanilla essence and mix well. Cool down to room temperature.
Roughly chop 3-4 strawberries and place in individual ramekin moulds.
Strain the custard into another bowl and fill the ramekin moulds with it.
Cover each mould with aluminum foil, place them on the baking tray and pour sufficient water into the tray. Put the tray in the preheated oven and bake for 20-25 minutes.
Chop the remaining strawberries for garnishing.
Sprinkle some castor sugar on each ramekin mould and caramelize it with a blow torch till the crust becomes golden. Garnish with chopped strawberries and a fresh mint leaf and serve immediately.