zoom Martha's strawberry crème brûlées

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    Martha's strawberry crème brûlées

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    Martha's strawberry crème brûlées

    • Vegetarian
    • Preparation time: 20-25 minutes + chilling
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 60-70 minutes + chilling

    Makes: 4 - 6


    5 British Blacktail Large Free Range Egg yolks
    75g caster sugar, plus
    2 tbsp for sprinkling
    1 vanilla pod (or 1 tsp vanilla bean paste)
    500ml double cream

    For the strawberry sauce
    250g strawberries
    30g caster sugar
    Juice of ½ lemon


    1. Preheat the oven to 140°C, gas mark 2 and place 4 x 225ml or 6 x 150ml ramekins into a deep baking dish.

    2. In a large measuring jug, whisk together the egg yolks and 75g caster sugar until smooth. If using a vanilla pod, use a knife to halve it lengthways and scrape out the seeds. Add the seeds and the pod to the egg and sugar mixture (alternatively, use the vanilla bean paste) and whisk to combine.

    3. Put the cream into a small saucepan and warm over a low heat, stirring occasionally, until steaming (avoid allowing the mixture to boil). Using one hand, pour the hot cream into the egg mixture in a steady stream, whisking constantly with the other hand. Spoon and discard the foam from the top so you are left with a silky smooth custard.

    4. Divide the custard between the ramekins, leaving 1cm at the top. Fill the tin with boiling water, being careful to avoid getting it into the custard, so it comes two-thirds of the way up the ramekins. Bake
    for 40-45 minutes, or until there is a slight wobble in the middle when shaken.

    5. Remove the crème brûlée from the water and allow to cool to room temperature, then chill for at least 1 hour. You can prepare the brûlées to this stage up to 3 days before you need them.

    6. To make the strawberry sauce, slice the strawberries and place into a small saucepan with the sugar and lemon juice. Warm over a low heat for 10 minutes, stirring often, until the sauce is glossy and the strawberries are tender, then allow to cool.

    7. When you are ready to serve, preheat the grill to its highest setting, or get your blowtorch ready. Sprinkle the top of each brûlée with the remaining 2 tbsp caster sugar and then torch or grill until bubbling and caramelised. Allow to harden, then serve immediately with the strawberry sauce – use a spoon to crack the top.

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    Martha’s tip

    Make sure you bake the crème brûlée in a baking tin filled with water.
    The water surrounding the ramekins helps to regulate the temperature
    and stops the custard turning
    into scrambled eggs! 


    Average user rating

    5 stars