Ingredients
Scale
- 4 egg yolks
- 1 1/2 cups whipping cream
- 1/2 cup strawberry puree
- 1/3 cup granulated sugar
- 9 teaspoons sugar for topping, brown for broiler, or white if using a torch
Instructions
- Preheat the oven to 325°F (160°C). Place six 4-ounce broiler-safe ceramic ramekins in a 13×9-inch pan.
- In a blender, combine the egg yolks, whipping cream, strawberry puree, and granulated sugar. Blend until smooth.
- Strain the mixture into a pouring vessel, then evenly pour into the prepared ramekins.
- Fill the pan with boiling water until it reaches two-thirds up the sides of the ramekins, being careful not to splatter water inside them.
- Bake for 25 to 40 minutes, until the center of each custard is set but still jiggly, ideally around 170°F (77°C).
- Once done, carefully transfer each ramekin to a cooling rack and refrigerate for about 2 hours until chilled.
- Sprinkle approximately 1 1/2 teaspoons of sugar on top of each custard, pressing it down lightly. Place under a pre-heated broiler until the sugar is browned, but watch closely to prevent burning. Alternatively, sprinkle with white sugar and use a torch to brulee.
- Return to the refrigerator for another 1-2 hours before serving. Enjoy the same day for best results.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a more intense strawberry flavor, use fresh strawberries for the puree instead of frozen.
Make sure the water bath doesn’t splash into the ramekins, as this can affect the custard’s texture.
This dessert is best enjoyed the same day to keep the sugar topping crispy.
- Prep Time: 15 minutes
- Cook Time: 170 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 275
- Sugar: 16g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 145mg