Strawberry Rosé Crème Brûlée
By Diana Yen, @diana_yen_
Strawberry Rosé Crème Brûlée
By Diana Yen, @diana_yen_
Yield/Serves:
4
This crème brûlée keeps the custard classic and silky, layered with strawberry–rosé compote beneath vanilla custard and finished with a crisp, glassy caramelized sugar crust. Creamy custard and shattering caramel lead each bite, while the fruit adds soft sweetness and brightness that unfolds at the end of each spoonful.
Strawberry Rosé Layer
Custard
Special Equipment
Strawberry Rosé Layer
- 1 cup fresh strawberries, hulled and thickly sliced
- ⅓ cup granulated sugar
- 3 Tbsp rosé wine
Custard
- 1¾ cups heavy cream
- ¾ cup half-and-half
- Pinch of fine sea salt
- 1 vanilla bean, split and scraped (or 1¼ tsp vanilla extract)
- 6 large egg yolks, at room temperature
- ⅓ cup granulated sugar
- 3–4 Tbsp superfine sugar (preferred) or granulated sugar
- Raspberries, to garnish
Special Equipment
- Shallow heart-shaped cocotte (about 1 qt capacity) or 4 small ramekins (4–5 oz each)
- Roasting pan large enough to hold the cocotte or ramekins
- Kitchen torch
Preheat the oven to 300°F (150°C) and position a rack in the center. Place the cocotte or ramekins in a roasting pan. Bring a kettle or large pot of water to a boil and keep hot.
To make the strawberry rosé layer, combine the strawberries, sugar, and rosé in a small saucepan set over medium heat. Cook, stirring occasionally, until the strawberries completely break down and the mixture reduces to about ¾ cup, 8 to 10 minutes. Remove from the heat and let cool completely.
Spoon the cooled strawberry mixture into the bottom of the cocotte and spread into an even layer, or divide evenly among the ramekins. Set aside.
To prepare the custard, combine the heavy cream, half-and-half, salt, vanilla seeds, and vanilla pod in a medium saucepan. Bring just to a boil over medium heat, then immediately remove from the heat. Cover and let steep for 10 minutes, then strain and discard the vanilla pod.
In a large bowl, whisk the egg yolks with the sugar until pale, thick, and glossy. Slowly whisk the warm cream mixture into the yolks in a steady stream, whisking constantly until fully combined.
Carefully pour the custard over the strawberry layer, filling the cocotte or ramekins just below the rim. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the cocotte or ramekins. Bake uncovered until the custard is just set with a gentle wobble in the center, 60 to 75 minutes for the cocotte, 40 to 45 minutes for ramekins.
Remove from the water bath and let cool to room temperature. Chill covered for at least 3 hours, or up to 2 days.
Just before serving, sprinkle an even layer of superfine sugar over the surface of the custard. Using a kitchen torch, caramelize the sugar until melted and deep golden. Let stand 1 to 2 minutes until the sugar hardens. Garnish with raspberries.
To make the strawberry rosé layer, combine the strawberries, sugar, and rosé in a small saucepan set over medium heat. Cook, stirring occasionally, until the strawberries completely break down and the mixture reduces to about ¾ cup, 8 to 10 minutes. Remove from the heat and let cool completely.
Spoon the cooled strawberry mixture into the bottom of the cocotte and spread into an even layer, or divide evenly among the ramekins. Set aside.
To prepare the custard, combine the heavy cream, half-and-half, salt, vanilla seeds, and vanilla pod in a medium saucepan. Bring just to a boil over medium heat, then immediately remove from the heat. Cover and let steep for 10 minutes, then strain and discard the vanilla pod.
In a large bowl, whisk the egg yolks with the sugar until pale, thick, and glossy. Slowly whisk the warm cream mixture into the yolks in a steady stream, whisking constantly until fully combined.
Carefully pour the custard over the strawberry layer, filling the cocotte or ramekins just below the rim. Carefully pour the hot water into the roasting pan until it reaches about halfway up the sides of the cocotte or ramekins. Bake uncovered until the custard is just set with a gentle wobble in the center, 60 to 75 minutes for the cocotte, 40 to 45 minutes for ramekins.
Remove from the water bath and let cool to room temperature. Chill covered for at least 3 hours, or up to 2 days.
Just before serving, sprinkle an even layer of superfine sugar over the surface of the custard. Using a kitchen torch, caramelize the sugar until melted and deep golden. Let stand 1 to 2 minutes until the sugar hardens. Garnish with raspberries.