Driscoll’s Strawberry Crème’ Brulee’
12 Driscoll’s Strawberries, hulled
2 cups half and half
6 egg yolks
1/3 cups plus ¼ cup sugar, divided
1 tsp vanilla extract
1. Preheat oven to 325 degrees.
2. Heat half and half in microwave or a small saucepan until warm to the touch, 2-3 minutes.
3. Beat egg yolks, 1/3 cup sugar and vanilla in a medium bowl or 4-cup measuring cup with pouring spout. Whisk in warm cream.
4. Place 6 custard or souffle’ cups in a 12x9 inch baking pan.
5. Pour egg mixture evenly into dishes.
6. Pour very hot water carefully around dishes to about halfway up sides.
7. Bake 35-45 minutes or until center feels set to the touch. (Check at 30 minutes, custards may bake quicker depending on temperature of half and half and water bath.) Carefully remove cups from water and cool. Cover and refrigerate at least 1 hour or up to 24 hours.
8. To serve, slice strawberries and arrange 2 on each custard (this can be done agead and refrigerated until ready to serce). Just before serving, hear remaining ¼ cup sugar in a small heavy saucepan over medium-high heat, tilting pan to melt evenly as sugar liquefies. Once sugar is melted, reduce heat to low and cook until very liquid and golden-brown. Quickly drizzle 1 to 2 teaspoons sugar mixture strawberries on top of custards. Serve immediately.
Lighten up tip
9. Lighten up the recipe by replacing half-and-half with 2% milk.
No-Bake Strawberry Icebox Cake (from the Kitchen.com)
2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped
Take out a few of the best-looking strawberries and set them aside for the garnish.