Strawberry and Balsamic Crème Brûlée

Ingredients

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/4 cup strawberry puree
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, hulled and sliced
• 2 tablespoons balsamic glaze
• Salt to taste

Instructions

Step 1: Preheat the Oven

Preheat your oven to 300°F (150°C).

Step 2: Make the Crème Brûlée Base

In a medium saucepan, combine the heavy cream, granulated sugar, strawberry puree, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.

Step 3: Temper the Egg Yolks

In a small bowl, whisk together the egg yolks. Gradually add the warm cream mixture to the egg yolks, whisking constantly to prevent the eggs from scrambling.

Step 4: Strain and Pour into Ramekins

Strain the crème brûlée base into 6-8 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.

Step 5: Bake

Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.

Step 6: Cool and Chill

Remove the ramekins from the baking dish and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Step 7: Top with Fresh Strawberries and Balsamic Glaze

Just before serving, top each ramekin with a few fresh strawberries and drizzle with balsamic glaze. Sprinkle with salt to taste.

Step 8: Caramelize the Sugar (Optional)

If desired, sprinkle a thin layer of granulated sugar over the top of each ramekin and caramelize with a kitchen torch or under the broiler.

Variations

• For an added crunch, sprinkle chopped fresh strawberries over the top of the crème brûlée before serving.
• Substitute other types of fruit puree, such as raspberry or blueberry, for the strawberry puree.