Strawberry Crème Brûlée



  • 2 cups half and half
  • 6 egg yolks
  • 1/3 cups plus 1/4 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 12 Driscoll’s Strawberries, hulled


  1. To serve, slice strawberries and arrange 2 on each custard (this can be done ahead and refrigerated until ready to serve).
  2. Just before serving, heat remaining 1/4 cup sugar in a small heavy saucepan over medium-high heat, tilting pan to melt evenly as sugar liquefies.
  3. Once sugar is melted, reduce heat to low and cook until very liquid and golden-brown.
  4. Quickly drizzle 1 to 2 teaspoons sugar mixture over strawberries on top of custards.
  5. Serve immediately.
  6. Preheat oven to 325°F.
  7. Heat half and half in microwave or a small saucepan until warm to the touch, 2-3 minutes.
  8. Beat egg yolks, 1/3 cup sugar and vanilla in a medium bowl or 4-cup measuring cup with pouring spout.
  9. Whisk in warm cream.
  10. Place 6 custard or soufflé cups in a 13×9-inch baking pan.
  11. Pour egg mixture evenly into dishes.
  12. Pour very hot water carefully around dishes to about halfway up sides.
  13. Bake 35-45 minutes or until center feels set to the touch. (Check at 30 minutes, custards may bake quicker depending on temperature of half and half and water bath.)
  14. Carefully remove cups from water and cool.
  15. Cover and refrigerate at least 1 hour or up to 24 hours.


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