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Mint crème brulée with strawberries Recipe

Ingredients for people

  • Double cream : 600 ml
  • Egg yolk(s) : 4 whole
  • Whole egg(s) : 1 whole
  • Fresh mint : 1 bunch
  • Strawberries : 12 whole
  • Caster sugar : 120 g

  • To serve
  • Caster sugar : 30 g
Method
  • 1

    Preheat the oven to 110'C.

  • 2

    Remove the stems from the strawberries and cut into quarters. Sprinkle with 20g of caster sugar and leave to one side.

  • 3

    Whisk the eggs with 50g of sugar until pale and fluffy.

  • 4

    Place the double cream, mint and 50g of sugar in a pan and bring to the boil. Once boiling, add the cream to the egg and sugar mixture. Return to the heat and cook until the mixture thickens. Pass through a sieve to remove the mint leaves and then pour into individual ramekins.

  • 5

    Place the ramekins into a baking tray half filled with hot water. Place in the oven and bake at 110'C for about 20-30 minutes or until set.

  • 6

    Once the crème brulées are cooked, place in the fridge to cool. Once cold, sprinkle sugar on top of each crème brulée and then use a cook's torch to melt the sugar. Allow the sugar to set and then top with a generous spoonful of strawberries to serve.

Chef's tip

«Replace the strawberries with the topping of your choice. Raspberries, poached prunes or caramelised plums all work very well.»

A delicious set cream dessert made with fresh mint and served with macerated strawberries.

Rate this recipe :

(11 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  20mins

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