Vanilla Crème Brûlée with Strawberry Sauce

Classic vanilla bean custard baked in a water bath, chilled, caramelised, and served with a fresh strawberry sauce.

Vegetarian Dessert Gluten Free French Strawberries

Estimated Nutrition

Calories

740.4

kcal / serving

4442.2 kcal total

Carbs

34.1g

per serving

204.8 g total

Fat

65.9g

per serving

395.2 g total

Protein

6.4g

per serving

38.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

Demerara Sugar

Dairy

piece

Egg Yolk

free-range

250

Milk

whole

750

Double Cream

Fruits

250

Strawberry

fresh, hulled

NutsSeeds

stalk

Vanilla Pod

seeds only

Method

Sprinkle demerara sugar over the custards and caramelise with a blowtorch before serving with sauce.

Halve the remaining strawberries and stir them into the sieved purée.

Blend half of the strawberries in a food processor and strain through a sieve.

Cool the ramekins at room temperature, then refrigerate for at least two hours.

Fill the tin halfway up the sides of the ramekins with boiling water and bake for one hour.

Ladle the mixture into ramekins and place them into a deep roasting tin.

Whisk the milk and cream into the egg mixture until well combined.

Whisk egg yolks, caster sugar, and vanilla seeds in a bowl until pale and fluffy.

Preheat the oven to 120°C.