Strawberry Creme Brulee

About Strawberry Creme Brulee

Ingredients

• Strawberries, diced 4
• Strawberry, quartered 1
• Fresh cream ¼ cup
• Egg yolks 2
• Castor sugar ¼ cup
• Vanilla essence a few drops
• Milk ¼ cup
• Brown sugar 4 tbsps to caramelize

How to Make Strawberry Creme Brulee (Stepwise Photos)

Method

1. Preheat the oven at 180° C.
2. Heat milk and cream in a non-stick pan.
3. Take egg yolks and sugar in a bowl and beat together. Add vanilla essence and mix.
4. Add the milk-cream mixture to the egg yolk mixture and mix well. Strain into another bowl.
5. Pour the mixture into ramekin moulds, sprinkle some strawberries over each moulds. Keep them in a baking tray, pour some water in it and place the ramekin moulds in it. Place the tray in the preheated oven and bake for 40-45 minutes.
6. Take the moulds out of the oven and cool down to room temperature. Keep them in the refrigerator to chill.
7. Before serving spread 1 tbsp brown sugar on top in each mould and caramelize it with a blow torch.
8. Garnish each mould with a strawberry quarter piece and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps