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Crème Brûlée with Strawberries Macerated in Mistelle de Fraise

  • Preparation time
    30 minutes
  • Chilling time
    1 hour
  • Baking time
    50 minutes
  • Serves
    4 servings
Ingredients
  • 1 pint fresh strawberries, washed, stems removed and quartered (set aside 4 whole strawberries as garnish)
  • 1/4 cup (60 mL) Mistelle de fraise or other strawberry liqueur
  • 1 container (237 mL) 5% M.F. Québon Ultra’cream Cream & Milk Blend for Coffee
  • 6 egg yolks
  • 1/4 cup (60 mL) sugar
  • 1/2 cup (125 mL) 35% M.F. Québon Ultra’cream Cooking Cream
  • 1 tsp (5 mL) vanilla extract
  • 1/2 cup (125 mL) brown sugar
  • Fresh mint
Preparation
  1. Preheat oven to 120° C (250° F).
  2. Place 4 ramekins in a roasting pan.
  3. In a bowl, stir strawberries with Mistelle and let stand to macerate for 15 minutes; drain juice into a bowl and save.
  4. In a saucepan, bring 5% M.F. Québon Ultra’cream Cream & Milk Blend for Coffee to a boil, then cool for 5 minutes.
  5. In a bowl, whip yolks with sugar and 35% M.F. Québon Ultra'cream Cooking Cream. Add cooled 5% M.F. Québon Ultra’cream Cream & Milk Blend for Coffee, vanilla, and strawberry juice, stirring until well combined.
  6. Evenly divide strawberries among ramekins and spoon cream mixture on top.
  7. Pour hot water into roasting pan halfway up sides of ramekins and bake for 50 minutes. Remove from oven and cool completely.
  8. At serving time, sprinkle brown sugar on top and caramelize under the broiler for a few minutes, watching carefully.
  9. Garnish each serving with a sprig of mint and a strawberry and serve immediately.
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