Indulge in this strawberry crème brûlée, a luscious dessert that balances creamy custard with the natural sweetness of strawberry jam and a crisp caramelized topping.
Rich in protein from egg yolks and dairy, this treat also provides good fats from heavy cream while keeping sugar moderate.
Quick to assemble and perfect for special occasions or everyday enjoyment, it’s an elegant dessert that’s both satisfying and approachable.
Sweet Strawberry Crème Brûlée
Equipment
- 4 × 6-oz ramekins or custard cups
- 8×8 or 9×9 baking pan (for water bath)
- Medium Mixing Bowl
- Whisk
- Small Saucepan
- Measuring Cups and Spoons
- Strainer or fine mesh sieve
- Kitchen torch (for caramelizing sugar)
- Tea kettle or small pot (to boil water for water bath)
Ingredients
Custard
- ¼ cup white sugar
- 4 large egg yolks
- ¾ teaspoon ground cardamom
- 1 ½ cups heavy cream
- ½ cup whole milk
- 4 tablespoons strawberry jam
Crème Brûlée Topping
- 2 tablespoons white sugar divided
Garnish
- Fresh strawberries sliced
Optional: Cardamom can be replaced with ground cinnamon, ground ginger, or vanilla extract.
Instructions
- Preheat Oven and Prepare Water Bath: Start by setting your oven to 300°F (150°C) to ensure gentle, even cooking for the custard. While the oven heats, bring a kettle or small pot of water to a boil for the water bath. The water bath ensures your custard cooks evenly and prevents curdling. Place four 6-ounce ramekins or custard cups inside an 8×8 or 9×9 baking dish, leaving space between each cup.
- Separate Eggs and Prepare Yolks: Carefully separate 4 large egg yolks from the whites, reserving the whites for another use. Place the yolks in a medium-sized mixing bowl. Using a whisk, beat the yolks together with ¼ cup sugar until the mixture becomes thick, pale, and creamy. This process not only dissolves the sugar but also helps incorporate air, giving the custard a smooth, luxurious texture.
- Add Flavoring to Custard Base: Sprinkle in ¾ teaspoon ground cardamom to the egg yolk mixture. Cardamom adds a warm, aromatic depth that pairs beautifully with strawberries. If you prefer, you can substitute with cinnamon, ginger, or vanilla extract for a slightly different flavor profile. Whisk thoroughly to fully incorporate the spice into the custard base.
- Heat Cream and Milk: In a small saucepan, combine 1 ½ cups heavy cream and ½ cup whole milk. Warm over medium heat, stirring occasionally to prevent a skin from forming on the surface. Heat until small bubbles form around the edges and the mixture is steaming but do not allow it to boil, as boiling could affect the smooth texture of the custard. This step usually takes about 5 minutes.
- Temper Egg Yolks Carefully: To avoid scrambling the eggs, gradually temper the yolks. Start by adding about ¼ cup of the hot cream and milk mixture to the egg yolks while whisking constantly. This slowly raises the temperature of the yolks without cooking them. Once incorporated, repeat with another ¼ cup of the cream mixture. Then, slowly pour the yolk mixture back into the remaining cream in the saucepan. Stir gently but thoroughly until fully combined, creating a smooth custard base.
- Strain Custard for Smoothness: Pour the custard mixture through a fine mesh strainer into a large measuring cup or bowl with a pour spout. Straining removes any small lumps or bits of cooked egg, ensuring a silky smooth texture. Use a spatula to gently push the mixture through if necessary. Discard any solids left in the strainer.
- Add Strawberry Jam to Ramekins: Place 1 tablespoon of strawberry jam into the bottom of each prepared ramekin. The jam creates a sweet layer beneath the custard, infusing every bite with fruity flavor. Spread it gently so that it covers the base evenly, without spilling up the sides.
- Pour Custard Over Jam: Carefully pour the custard mixture over the jam in each ramekin, filling them evenly. Leave a small gap at the top to prevent overflow during baking. This step requires a steady hand to avoid mixing the jam and custard too vigorously; the jam should stay mostly at the bottom.
- Assemble Water Bath: Place the ramekins in the prepared baking dish. Pour the boiling water into the pan, filling it halfway up the sides of the ramekins. Be careful not to let water splash into the custard itself, as this could affect the texture. The water bath will help the custard cook evenly and gently, preventing cracking or curdling.
- Bake Until Set: Transfer the pan carefully to the preheated oven. Bake for 30–35 minutes. The custards are done when the edges are set but the center still jiggles slightly, similar to soft gelatin. This gentle wobble indicates the custard is perfectly cooked and will firm up as it cools.
- Cool and Refrigerate: Once baked, carefully remove the ramekins from the water bath using tongs or an oven mitt. Allow them to cool to room temperature for about 15–20 minutes. Then cover and refrigerate for at least 3 hours or until completely chilled. This chilling step is essential for the custard to fully set and develop its rich, creamy texture.
- Caramelize Sugar Topping: When ready to serve, sprinkle 1 ½ teaspoons of white sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar by moving the flame in small circles until it melts and forms a golden-brown, crackly crust. Allow the sugar to harden for a minute or two before serving. The contrast between creamy custard and crisp sugar makes this dessert irresistible.
- Garnish and Serve: Top each custard with fresh sliced strawberries for a bright, fruity accent. Serve immediately after caramelizing the sugar to preserve the crisp texture. Enjoy this indulgent dessert as a special treat, romantic finale, or elegant ending to any meal.
Notes
- Always temper the egg yolks slowly with the hot cream to prevent scrambled eggs.
- Use room temperature ingredients wherever possible for smoother custard.
- A fine-mesh strainer ensures the custard is silky and free of lumps.
- When making the water bath, pour boiling water slowly and stop at halfway up the ramekin sides to avoid water spilling into the custard.
- Let custards chill fully for at least 3 hours; this allows the flavors to meld and the texture to set perfectly.
- For a perfectly caramelized topping, hold the kitchen torch steady and move in slow circles until the sugar turns golden brown.
- Optional: Cardamom adds a warm, aromatic note, but you can substitute with cinnamon, ginger, or vanilla depending on preference.
Chef’s Secrets: Expert Tips For Perfection
The key to flawless crème brûlée is patience and gentle handling. Always heat the cream and milk slowly over medium heat—never let it boil—as this preserves the smoothness of the custard.
Straining the mixture removes any small cooked bits and ensures a silky texture.
When sprinkling sugar for caramelizing, keep it evenly distributed and thin; thick layers can burn before fully melting.
If you prefer extra flavor depth, gently fold a teaspoon of vanilla bean paste into the custard mixture before baking.
For a visually stunning presentation, use a small offset spatula to smooth the tops of the custards before caramelizing sugar.
Serving Suggestions: Elegant Presentation Ideas
Serve this strawberry crème brûlée directly from the ramekins for an individual, elegant touch.
Garnish with freshly sliced strawberries or a few mint leaves to complement the sweetness and add a pop of color.
For a romantic dinner or special occasion, plate the ramekin on a small dessert plate with a drizzle of strawberry coulis or dark chocolate sauce around the edges.
Pair it with a light dessert wine, like Moscato or a sweet Riesling, or a freshly brewed cup of espresso for a luxurious finish.
This dessert is also perfect for dinner parties, as it can be prepared in advance and stored until ready to serve.
Storage Tips: Keep Dessert Fresh Longer
Strawberry crème brûlée can be prepared up to two days in advance and stored in the refrigerator.
Cover the ramekins loosely with plastic wrap or aluminum foil to prevent absorbing any fridge odors.
Do not caramelize the sugar topping in advance, as it will soften over time; always brulee just before serving to maintain a crisp, crackly texture.
Leftovers should be consumed within 3–4 days, and for the best taste, allow the chilled custard to sit at room temperature for 10–15 minutes before serving to enhance flavor and texture.
Frequently Asked Questions
1. Can I use low-fat milk or cream?
Yes, you can substitute lower-fat milk or cream, but keep in mind the custard will be slightly less rich and creamy.
Heavy cream contributes to the signature smooth texture and luxurious mouthfeel of classic crème brûlée.
2. Can I make this dessert ahead of time?
Absolutely! The custard can be made up to two days in advance. Keep the sugar topping separate and brulee just before serving to maintain the crisp caramel layer.
3. What if I don’t have a kitchen torch?
You can caramelize the sugar under a broiler in your oven. Place the ramekins on a baking sheet and watch closely, as the sugar can burn quickly. Broil until the sugar melts and turns golden brown.
4. Can I add other flavors besides strawberry?
Yes, strawberry jam adds sweetness and color, but you can experiment with raspberry, blueberry, or even passion fruit preserves.
Each variation will create a unique twist while keeping the custard base the same.
5. How do I prevent the custard from cracking?
Cracking usually occurs from overbaking or rapid temperature changes.
Bake the custard gently in a water bath, remove promptly from the oven when set but slightly jiggly, and allow it to cool gradually before refrigerating. Avoid sudden exposure to extreme heat or cold.
