Strawberry Crème Brûlée

Serves 6

Preparation time - 15 mins

Cook time - 40-45 mins


No need for additional equipment to make our recipe for strawberry crème brûlée. Simply top the baked custard with sliced strawberries and a glaze of caramelized sugar. Plan ahead for this dessert as the custard needs to chill before serving.


125ml whole milk
125ml single cream
60g sugar plus 45g for topping
1vanilla extract
6 egg yolks
12 Jubilee Selections Strawberries, hulled


Preheat oven to 160c/gas mark 3

  • Heat milk and cream in microwave or a small saucepan until warm to the touch, 2-3 minutes.
  • Beat egg yolks, 60g sugar and vanilla in a medium bowl. Whisk in warm cream.
  • Place 6 custard or soufflé cups in a 13x9-inch baking pan.
  • Pour egg mixture evenly into dishes.
  • Pour very hot water carefully around dishes to about halfway up sides.
  • Bake 35-45 minutes or until centre feels set to the touch. (Check at 30 minutes). Carefully remove cups from water and cool. Cover and refrigerate at least 1 hour or up to 24 hours.

To serve, slice strawberries and arrange 2 on each custard (this can be done ahead and refrigerated until ready to serve). Just before serving, heat remaining 45g cup sugar in a small heavy saucepan over medium-high heat, tilting pan to melt evenly as sugar liquefies. Once sugar is melted, reduce heat to low and cook until very liquidy and golden-brown. Quickly drizzle 1 to 2 teaspoons sugar mixture over strawberries on top of custards. Serve immediately.

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