Strawberry Lemonade Crème Brûlée

Servings:

8-10 individuals

Ingredients:

For the custard:

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 2 large egg yolks
• 2 tbsp strawberry puree
• 2 tbsp freshly squeezed lemon juice

For the caramel topping:

• 1 cup granulated sugar
• 1/4 cup water

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a medium saucepan, whisk together heavy cream, granulated sugar, whole milk, and vanilla extract.
3. Cook over medium heat, stirring occasionally, until the mixture reaches 170°F (77°C) and the sugar has dissolved.
4. Remove from heat and let cool slightly.
5. Whisk in egg yolks, strawberry puree, and lemon juice until well combined.
6. Strain the mixture into a clean glass or ceramic bowl to remove any egg solids.
7. Pour the custard mixture into 8-10 ramekins or small baking dishes.
8. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
9. Bake for 25-30 minutes, or until set but still slightly jiggly in the center.
10. Remove from the water bath and let cool to room temperature.
11. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
12. Just before serving, sprinkle a thin layer of granulated sugar over the top of each chilled crème brûlée.
13. Caramelize the sugar by using a kitchen torch to burn the sugar in a circular motion.
14. Alternatively, place the ramekins under the broiler for 1-2 minutes or until the sugar is caramelized.
15. Garnish with fresh strawberries and serve chilled.

Note: This recipe combines elements of strawberry shortcake (#33) and vanilla crème brûlée (#60).