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Sweet Strawberry Crème Brûlée

Kathleen R. Coffey
This strawberry crème brûlée features smooth, creamy custard layered over sweet strawberry jam and topped with perfectly caramelized sugar.
Quick to prepare and visually stunning, it’s ideal for romantic dinners, dinner parties, or whenever you want a sweet, protein-rich indulgence.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4

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.