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Strawberry Recipes, Issue #423- Strawberry Creme Brulee
February 08, 2008

The Ezine For Every Strawberry Lover!

February 8th, 2008

Issue # 43


After taking a winter break, the newsletter is back!

And I'm still in the "sweet mode", as you can see with this wonderful Strawberry Creme Brulee.

Now it is time to start planning your strawberry plants, if you want to grow your own ones. The plants don't use up much space, but they need a lot of sun.

You can grow them in your garden or even on your balcony.

Read my tips on how to grow your own strawberries

Strawberry Creme Brulee

Did you know that strawberries don't contain any fat or cholesterol? This makes them the perfect match for rich desserts like the creme brulee with heavy cream (fat) and plenty of egg yolks (cholesterol).


  • 4 cups cream
  • 10 egg yolks
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 1 pint strawberries

Serves 8.


Pour the cream into a saucepan and bring to a boil while constantly stirring. Remove from heat immediately.

Mix egg yolks and 1 cup of sugar in a big bowl until smooth. Slowly stir egg mixture into the pan with hot cream.

Cook over low heat, stirring constantly, about three minutes or until thick enough to coat a spoon. Pour in vanilla, keep stirring.

Hull and slice the strawberries and pour into 8 ovenproof dessert bowls. Pour cream mixture into the bowls. Let cool down and chill at least 4 hours in the fridge.

Before serving, preheat the oven. Place dessert bowls on a baking tray, sprinkle with the remaining sugar and place into the oven. Bake just until the creme brulee is browned a little bit. Remove and serve.


Kitchen Tip

To keep cookie dough from sticking to cookie cutters, chill the dough thoroughly before you roll it out. Dip each cookie cutter in oil before pressing into the dough and the cookies will cut cleanly. This treatment is wonderful when using cutters with intricate designs or cutters made of plastic. You can also spray the cutters with oil spray.

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Marion Kummerow

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