Strawberry Creme Brulee

Ingredients list for Strawberry Creme Brulee

• 4-6 Strawberries
• ¼ cup strawberry syrup
• 500 millilitres Fresh cream
• 6 tablespoons Castor sugar (caster sugar) for caramelizing +
• ½ teaspoon Vanilla essence
• 4 for garnishing Fresh mint leaves

Method

1. Preheat oven to 180º C.
2. Heat cream in a non-stick pan and bring it to a boil. Set aside to cool.
3. Heat sufficient water in a deep non-stick pan to be used as a double boiler.
4. Separate 4 egg yolks from egg whites and put the yolks in a large bowl. Break the remaining egg into it and whisk well.
5. Keep the boil over the boiling water taking care that the water does not touch the base of the bowl and whisk the eggs continuously. Add castor sugar and whisk till sugar dissolves and reaches creamy consistency.
6. Remove from the double boiler and whisk till it cools down a bit. Add warm cream and whisk continuously. Add strawberry syrup and whisk. Add vanilla essence and mix well. Cool down to room temperature.
7. Roughly chop 3-4 strawberries and place in individual ramekin moulds.
8. Strain the custard into another bowl and fill the ramekin moulds with it.
9. Cover each mould with aluminum foil, place them on the baking tray and pour sufficient water into the tray. Put the tray in the preheated oven and bake for 20-25 minutes.
10. Chop the remaining strawberries for garnishing.
11. Sprinkle some cup castor sugar on each ramekin mould caramelize it with a blow torch till the crust becomes golden. Garnish with chopped strawberries and a fresh mint leaf and serve immediately.