As simple as it is, vanilla is one of my favorite flavors, and this spin on classic crème brûlée is the perfect dessert to highlight this. The roasted strawberries act as a hidden little surprise when you crack into the crème brûlée.

　　This recipe was excerpted from 'Bake It Better' by Matt Adlard. Buy the full book on Amazon.

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What you’ll need

　　Chevron

　　Chevron

　　Vanilla Bean

　　$6 At Amazon

　　Shallow 8-Ounce Ramekins

　　$26 $21 At Amazon

　　Kitchen Torch

　　$70 $55 At Amazon

　　

Ingredients

Makes 4 crème brûlée

　　

For the roasted strawberries

400 g strawberries, halved

　　15 g granulated sugar

　　

For the crème brûlée

1 fresh vanilla bean

　　100 g whole milk

　　400 g heavy cream

　　70 g granulated sugar

　　55 g eggs

　　85 g egg yolks

　　Powdered sugar, for topping

　　

Step 1

Preheat the oven to 340°F.

　　

Step 2

To make the roasted strawberries, place the strawberries on a baking tray lined with parchment paper. Sprinkle the sugar over the top and gently work it into the strawberries with your fingertips.

　　

Step 3

Place the tray in the oven and roast the strawberries for 25 to 30 minutes, or until they’re soft and juicy. Be careful not to burn them. Remove the tray from the oven and transfer the strawberries to a large bowl to cool.

　　

Step 4

To make the crème brûlée, cut the vanilla bean lengthwise and scrape the seeds from the center into a small dish.

　　

Step 5

In a medium saucepan on the stovetop over medium heat, combine the milk, cream, and vanilla bean. Stir until the mixture is steaming but not boiling. Turn off the heat, cover, and set aside for 30 minutes.

　　

Step 6

In a medium bowl, whisk together the sugar, eggs, and egg yolks. Whisk until just combined. Avoid adding too much air into the mixture.

　　

Step 7

Stir the cream mixture to disperse the vanilla. Slowly pour the warm cream over the egg mixture and stir with a spatula to combine.

　　

Step 8

Place a few slices of strawberries into the crème brûlée ramekins. (Try not to add the juices). Pour the crème brûlée mixture over the top, filling the ramekins to just below the rim. Use a spoon to skim off any foam and use a blow torch to gently eliminate any bubbles.

　　

Step 9

Place the ramekins in a deep roasting tray and fill the tray with boiling water until it reaches halfway up the sides of the ramekins.

　　

Step 10

Place the tray in the oven and bake the crème brûlée for 30 to 40 minutes, or until you see a very small wobble in the center of each crème brûlée.

　　

Step 11

Remove the tray from the oven and remove the ramekins from the water bath. Allow them to cool to room temperature and then refrigerate uncovered for a minimum of 3 to 4 hours.

　　

Step 12

Use paper towels to mop up any moisture on the top. Dust the surface with an even layer of powdered sugar and then use a blowtorch to melt it.

　　

Step 13

Add a second layer of powdered sugar and use the blow torch until the sugar has a deep caramel color. Serve immediately.

　　Excerpted from Bake It Better reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2023 by Matt Adlard Ltd. Buy the full book from Amazon or Penguin Random House.