Creme Brulee with Strawberries
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Ingredients
  • 2 cups half-and-half
  • 1 cup whipping cream
  • 2-inch piece vanilla bean, split
  • 8 egg yolks
  • ½ cup granulated white sugar
  • 1-1/2 teaspoons grated fresh lemon peel
  • 2 Tablespoons Grand Marnier or other orange-flavored liqueur
  • ¾ to 1 cup packed light brown sugar
  • 3 cups strawberries, hulled and sugared
Instructions
  1. Combine half-and-half, cream, and vanilla bean on top of a 2-quart double boiler; heat over simmering water until scalded, about 10 minutes. Mix egg yolks and granulated sugar in medium size bowl. Stir in scalded cream gradually.
  2. Transfer egg mixture to the top of double boiler and heat over simmering water, stirring constantly until custard thickens and coats a spoon. Place custard in pan in a large bowl of ice water; stir about 3 minutes. Remove vanilla bean. Stir in lemon peel and Grand Marnier.
  3. Pour into a 1-1/2-quart oven-proof bowl or dish. Cool to room temperature, cover, and refrigerate overnight.
  4. Sieve brown sugar and sprinkle evenly over custard, about ¼-inch thick. Heat oven to broil. Place dish in a pan of crushed ice and broil just until sugar is caramelized, about 2 minutes, watching carefully as it can quickly burn. Remove from oven and let stand for 5 minutes. Cool completely in refrigerator. Serve with sweetened strawberries. Serves 8.
Recipe by The Culinary Cellar at https://theculinarycellar.com/sphere-magazine-march-1978-2/