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Bruleed Strawberries with Cream
This could also be made with fresh raspberries, or fresh peaches or even frozen fruit if you don't have fresh.
Servings: 6 - 4 oz ramekins
- 1 ½ lbs. fresh strawberries hulled and sliced
- ⅓ cup demarara or raw sugar
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract OR orange liqueur
Add the cream to a medium-sized bowl. Using a handheld or stand mixer begin mixing on low speed.
When the cream begins to form peaks, sift in the powdered sugar. Add the vanilla extract or the orange liqueur.
If using the cream right away, continue to beat until stiff peaks form. If making the whipped cream in advance, whip until soft peaks form and then re-whip with a whisk before using.
Gently fold in the strawberries.
Divide strawberry and cream mixture among 6 - 4 oz. ramekins.
Sprinkle generously with demerara or raw sugar, making sure to heavily cover some areas of the top.
Using a torch, brulee the sugar until it melts and caramelizes. The cream will melt but don't worry - it's supposed to.
Refrigerate ramekins for a few minutes until the sugar hardens. Serve immediately.
Calories: 229kcal | Carbohydrates: 23g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 16mg | Potassium: 203mg | Fiber: 2g | Sugar: 19g | Vitamin A: 595IU | Vitamin C: 66.9mg | Calcium: 44mg | Iron: 0.5mg