Basil Crème Brûlée with Strawberries

Basil Crème Brûlée with Strawberries

Sip + Sanity | Linda Feller

Basil Creme Brûlée with Strawberries is a smooth and creamy baked custard that is always impressive at a dinner party! Make it ahead and put on a show by torching the sugar just before serving.

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2 45

3 40

Dessert

European, French

servings

310 kcal

Equipment

Ingredients

Custard

1 cup heavy cream
2 tablespoon granulated sugar
⅛ teaspoon kosher salt
10-12 leaves fresh basil
3 large egg yolks
½ teaspoon vanilla extract

Brûlée Topping

8 teaspoon sugar

Garnish

8 strawberries, sliced, chopped, cut into roses, fanned, etc.
fresh basil leaves

Instructions

Preheat oven to 300°F with a rack in the middle position. Place a small dish towel or paper towel in the bottom of a baking dish and set ramekins on top. This will prevent the ramekins from sliding around.
In a small saucepan, combine heavy cream, sugar, salt and basil. Cook over medium heat, until it begins to simmer (little bubbles will form around the outside edge).
Remove the pan from heat and let stand for 15 minutes to allow the basil to infuse into the cream. After 10 minutes, move on to the next step.
In a bowl, whisk the egg yolks with the vanilla until it is thick and smooth. Take a small ladleful of basil cream and pour it slowly into the egg mixture, whisking constantly. Continue adding a little at a time until it's all incorporated. It's ok if the basil gets mixed in; it will be strained out.
Place a fine mesh strainer over a large measuring cup (the spout will make it easier to pour into the ramekins). Strain the custard to remove the basil, clumps or any skin that has formed. If there is any foam on top of the custard, now is the time to skim it off so you achieve smooth baked custard.
Divide the custard between the ramekins.
Bring a kettle or pot of water to a boil (you can prepare this earlier in the process). Place the baking dish in the oven and carefully pour in the water until it comes about halfway up the side of the ramekins. Avoid splashing water into the custards. Cover loosely with aluminum foil.
Bake for 35 minutes. The centers should still jiggle a bit when ready. (The centers should be 170°F when tested with an instant read thermometer.) Remove from the oven and place the baking dish on a cooling rack.
After 15 minutes, remove the ramekins from the baking dish and cool an additional 15 minutes at room temperature.
Cover and chill in the refrigerator for at least 2 hours.
The Double Torch Method: When ready to serve, remove the custards from fridge. Sprinkle each with about 1 teaspoon of sugar. Using a kitchen torch, caramelize the sugar by moving the flame around the surface in small circles just until the sugar has liquified. Repeat the process, but this time torch the sugar until it turns golden. Be careful not to over-torch the sugar or it will become burnt and bitter.
Cool completely, then top with strawberries and a sprig of basil to garnish.

Notes

Adapted from Simply Recipes + From a Chef's Kitchen.

Nutrition

holidays, oven, stove top, valentine's day

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