Entertaining

Crème brûlée with honey and fennel seed-roasted strawberries

Serve up a taste of sweet indulgence with this creamy crème brûlée.
Two bowls of crème brulee topped with strawberries.Photography: James Moffatt / Styling: Steve Pearce
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When it comes to French desserts, the crème brûlée stands out for its subtle but sophisticated flavours. A little sweet and a little bitter with a delicious, caramelised top and roasted strawberries, this crème brûlée recipe can easily be made at home as an elegant dinner party dessert. Just take out of the fridge before serving, using a blowtorch to quickly caramelise the sugar.

Ingredients

Fennel seed-roasted strawberries

Method

1.

Preheat oven to 180°C (160°C fan forced). Place the cream and vanilla in a medium saucepan over medium heat and bring just to the boil.

2.

In a large mixing bowl, whisk the egg yolks and honey until pale. Pour the cream mixture into the egg mixture and whisk to combine. Strain through a fine-mesh sieve. Pour into four ¾-cup (180ml) ramekins. Place in a deep-sided baking tray.

3.

Carefully pour boiling water into the tray until it reaches halfway up the sides of the ramekins. Bake for 20-25 minutes or until just set with a gentle wobble. Remove from tray and refrigerate until cold.

4.

Meanwhile, increase oven to 200°C (180°C fan forced). Combine strawberries, sugar, honey and fennel seeds in a roasting pan. Bake for 8 minutes or until strawberries are syrupy and starting to soften.

5.

Sprinkle the extra sugar evenly and very thinly over the top of each ramekin. Using a blowtorch, caramelise the sugar until the top of each brûlée is evenly coloured. Top with strawberries to serve.

Don’t have a blowtorch? Place each crème brûlée under a hot oven grill for a few minutes to caramelise the sugar.

Tip
Two bowls of crème brulee topped with strawberries.
(Photography: James Moffatt / Styling: Steve Pearce)

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