Make Your Own Restaurant-Style Dessert At Home!

Crème Brûlée with Strawberry Compote | Restaurant-Style Dessert Recipe

Get ready to experience the magic of a luxuriously creamy, crackling-topped French classic—Crème Brûlée! This is one of the most beloved and iconic desserts served at gourmet restaurants, and now you can easily make it at home. Topped with a vibrant strawberry compote, fresh berries, and a dusting of icing sugar, this dessert is the perfect showstopper for any occasion.

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Ingredients

For the Crème Brûlée:

250 ml double cream
250 ml milk
2 tablespoons of vanilla extract
150 g sugar
6 egg yolks
4 tablespoons sugar (for the burnt caramel topping – 1 tablespoon per cup)
Some boiled water (for the baking tray water bath)
4 glass cups for baking

For the Strawberry Compote:

200 g frozen strawberries
100 sugar

For Garnish:

A spoonful of strawberry compote
Some fresh blueberries
1 fresh strawberry per glass
A light sprinkle of icing sugar

Instructions

Step 1: Prepare the Custard Base

In a saucepan, combine double cream, milk, and vanilla extract. Heat gently over medium heat until it’s hot but not boiling. Set aside to cool slightly.
In a mixing bowl, whisk together egg yolks and 150 g sugar until pale and creamy.
Gradually pour the warm cream mixture into the yolks while whisking constantly to avoid scrambling the eggs.
Strain the mixture through a fine sieve to remove any curdled bits for a silky-smooth texture.

Step 2: Bake the Custard

Preheat your oven to 150°C (300°F).
Place your 4 glass cups in a deep baking tray. Pour the custard evenly into each cup.
Fill the baking tray with boiled water halfway up the sides of the glass cups to create a water bath (this ensures even, gentle cooking).
Carefully place the tray in the oven and bake for 35-45 minutes, or until the custard is just set (it should jiggle slightly in the center).
Remove from the oven, let cool, then refrigerate for at least 4 hours or overnight.

Step 3: Make the Strawberry Compote

In a small saucepan, combine frozen strawberries and 20 g sugar.
Cook over low heat until the strawberries break down and the mixture thickens slightly. Let it cool.

Step 4: Finish with the Signature Burnt Sugar Topping

Once the custards are fully chilled, sprinkle 1 tablespoon of sugar on top of each.
Use a kitchen or blowtorch to caramelize the sugar until golden and crisp. Let the sugar harden for a minute or two.

Step 5: Garnish and Serve

Top each crème brûlée with a spoonful of strawberry compote.
Add a few fresh blueberries and a whole strawberry on top.
Finish with a light dusting of icing sugar for that perfect patisserie touch.

Your restaurant-style Crème Brûlée is ready to impress! Creamy inside, crisp on top, fruity and fresh—it’s everything a perfect dessert should be.

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