Entrees

French

Strawberry Fruit Brûlée

Strawberry Fruit Brûlée brings cups sliced strawberries, tsp demarara or turbinado sugar (raw sugar), divided and the rest of the crew together in a recipe that is practical enough for a normal kitchen but still has enough personality to avoid tasting like committee food.

What It Is

This delicious summer fruit brulée recipe is based on the classic Crème Brulée but with the added delight of summer fruits. Strawberries meet brûlée without requiring a tiny French restaurant.

Origin

This version is connected to as: France, Catalonia.. I keep that connection as part of the recipe’s personality without pretending every dish arrived with a notarized birth certificate.

Fun Fact

The cookbook version really does pair 2 cups sliced strawberries with 8 tsp demarara or turbinado sugar (raw sugar), divided. That combination comes straight from the original recipe, not from a late-night refrigerator séance.

Prep

15 min

Cook

10 min

Temp

Broiler or torch finish

Total

25 min

Servings

4 dessert ramekins

(2 if company's coming and you're only pretending to like them)

Difficulty

moderate

Diet

Vegetarian, Gluten-Free, Nut-Free, Low-Carb

Away Mission

35 min walk

(or 12 minutes arguing with a Klingon about honour)

#entrees #french #spoon-and-scribble #strawberry-fruit-brulee

Ingredients

2 cups sliced strawberries
8 tsp demarara or turbinado sugar (raw sugar), divided
½ cup whipping cream
⅓ cup low-fat vanilla yogurt
139

Steps

Divide strawberries among four 8 oz dessert dishes. Sprinkle 1 teaspoon demarara sugar over strawberries in each dish. Crème Brulèe Style The earliest known recipe for crème brûlée (burnt cream) appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois. The name "burnt cream" was used in the 1702 English translation. Confusingly, in 1740 Massialot referred to a similar recipe as crême à l'Angloise; 'English cream'.
With electric mixer, whip cream to soft peaks. Fold in yogurt and spread evenly over strawberries.
Sprinkle 1 teaspoon of the remaining demerara sugar over each. Cover and chill for 2 to 6 hours.

Notes

Taste near the end and adjust. Salt, acid and heat are much easier to add than remove, despite what some of my more enthusiastic recipes occasionally imply.

Nutrition Facts

Per 1 dessert ramekin

Calories 150

Burning this off: one beer-league hockey game, including the fighting.

% Daily Value*

Fat 11.0 g 15%

Saturated + Trans 7 g 35%

Cholesterol 35 mg

Sodium 25 mg 1%

Carbohydrate 11.0 g

Fibre 0.0 g 0%

Sugars 11.0 g 11%

Protein 1.5 g

Potassium 85 mg 2%

Calcium 55 mg 4%

Iron 0.0 mg 0%

*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.

A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

No specific substitution note is given in the cookbook. Spoon & Scribble option: use comparable nuts, fruit or flavourings where the structure of the dessert stays the same.

Storage

Cool leftovers promptly and refrigerate in a covered container. Keep crisp garnishes separate whenever possible so tomorrow’s lunch does not become damp architecture.

Freezing

Freeze cooked components in meal-sized airtight portions where practical. Dairy-heavy sauces and fresh garnishes may change texture, so add those fresh after reheating when possible.