Creme Brulee Aux Fraises

chef.pierre's picture

Jun. 14, 2011


Small strawberries 6 Ounce , quartered if large (175 Gram)
Kirsch 2 Tablespoon
Egg yolks 2
Caster sugar 3/4 Tablespoon (1 Dessertspoon)
Double cream 1/2 Pint (300 Milliliter)
Demerara sugar 3 Tablespoon


1. Place the strawberries in the bottom of 4 ramekins and sprinkle with the Kirsch, if using.

2. Beat the egg yolks in a bowl with the caster sugar. Heat the cream in a pan almost to boiling point and pour onto the eggs. Mix well.

3. Place the bowl over a pan of boiling water or use a double saucepan. Do not allow the bottom of the bowl or pan to touch the water. Cook the egg mixture, stirring continuously, until it thickens. Remove from the heat and allow to cool, then pour over the strawberries and refrigerate overnight.

4. Cover the top of the custard with a thin layer of sugar and place under a preheated grill until the sugar caramelizes. Cool, then chill again before serving.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 389Calories from Fat 292

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat %

Trans Fat 0 g


Sodium 4 mg0.17%

Total Carbohydrates 19 g6.3%

Dietary Fiber %

Sugars 16 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet