Strawberry crème brûlée

Ingredients for 6 servings:

• 250 g strawberries, pureed
• 200 ml cream (can also be 250 ml)
• 2 egg yolks
• 2 eggs
• 125 g sugar
• 6 tbsp sugar, brown

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

for people who don’t like vanilla.

Puree the strawberries (frozen strawberries are also possible) and mix with the cream. Thoroughly mix in the egg yolks, eggs, and sugar. Chill the mixture for at least 2 hours, or preferably overnight, to ensure it combines well. Then divide the mixture between 6 small dishes (e.g. brûlée dishes or soufflé dishes). Preheat the oven to 150°C (fan oven, otherwise set a little higher) and fill a roasting pan with hot water (important, otherwise the oven time will increase!) so that the dishes are about 2/3 full. Let the cream set in a water bath for 30 minutes, then remove from the oven and let cool. Before serving, sprinkle each dish with 1 tablespoon of brown sugar and either place it briefly under the broiler or blaze it with a blowtorch until it forms a nice caramel crust. The recipe can be prepared the day before, and the finished cream can be refrigerated overnight. The strawberry cream mixture should be tasted; if it seems too sour, you can increase the amount of sugar a bit! I created this recipe because I hate vanilla pudding in any form, but I love the beautiful crust of crème brûlée.