Mini Strawberry Crème Brûlée

Recipe

Key Ingredients

• 2 cups (480 ml) heavy cream
• 4 large egg yolks
• 1/2 cup (100 g) granulated or superfine sugar, plus extra for topping
• 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
• Pinch of salt
• About 1 cup fresh strawberries, sliced (for topping; optional quick compote)
• Optional: 1–2 tbsp Cointreau or strawberry liqueur for depth

Equipment

• Six 3–4 oz ramekins
• Baking dish or roasting pan for water bath
• Kitchen torch (or oven broiler)
• Fine-mesh sieve
• Whisk
• Oven

Ingredients (full)

• 2 cups heavy cream
• 4 large egg yolks
• 1/2 cup superfine or granulated sugar, plus 2–3 tbsp for caramelizing
• 1 vanilla bean (or 1 tsp pure vanilla extract)
• Pinch of fine salt
• 1 cup fresh strawberries, sliced
• Optional: 1–2 tbsp Cointreau or other orange/strawberry liqueur

Method / Instructions

1. Prep the strawberries. Slice and macerate the berries with a teaspoon of sugar and a splash of liqueur if using, for 10–15 minutes. Or make a quick compote by simmering 1 cup strawberries with 1–2 tbsp sugar and 1 tbsp water until slightly broken down; cool.
2. Heat the cream. In a saucepan, combine heavy cream and scraped vanilla bean seeds and pod (or extract). Warm over medium until just steaming — do not boil. Remove from heat and let infuse 10 minutes, then remove pod.
3. Whisk yolks and sugar; temper with cream. Whisk egg yolks with 1/2 cup sugar and a pinch of salt until pale. Slowly pour hot cream into yolks in a thin stream, whisking constantly to temper. If using liqueur, stir it in now.
4. Strain and divide. Pass custard through a fine-mesh sieve into a pouring jug to remove any cooked bits. Divide evenly among six 3–4 oz ramekins.
5. Bake in a water bath. Place ramekins in a baking dish and pour hot water into the dish to come halfway up the sides of the ramekins. Bake at 300°F (150°C) for 30–40 minutes, until the edges are set but the center still jiggles slightly.
6. Chill thoroughly. Remove ramekins from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight — chilling is essential for clean caramelization.
7. Top with strawberries and sugar; caramelize. When ready to serve, arrange sliced strawberries or spoon cooled compote atop each custard. Sprinkle 1/2–1 tsp superfine sugar over each. Use a kitchen torch to melt and caramelize the sugar into a crisp crust. (See FAQ for broiler/no-torch methods.)
8. Serve immediately. Garnish with mint or extra berries and serve with a spoon to crack the sugar crust. The phrase mini strawberry creme brulee captures the balance of tiny elegance and bright fruit flavor in each bite.

Nutrition Estimate (per mini ramekin)

Approximate: 260 kcal; 20 g fat; 16 g carbs; 4 g protein. (Estimate only.)

Serving Ideas

• Garnish with fresh mint and extra berries.
• Serve alongside shortbread, almond cookies, or a crisp tuile.
• Pair with sparkling wine, Prosecco, or a light dessert wine.

Want more desserts? See our other recipes at MadeForRecipes. For a deep dive on technique, read this classic creme brulee guide at Serious Eats.