wild strawberry creme brulee
This is a great way of serving wild strawberries - which you only usually find in small quantities!
handful of wild strawberries
3 egg yolks (save the whites for meringue!)
1 medium carton (284ml) of single or double cream
1 heaped teaspoon cornflower
2 desertspoons of sugar
extra sugar for caramelising
You need enough wild strawberries to cover the bottom of 3 ramkin dishes. Mix the egg yolks with the cornflower and sugar. Heat the cream until it is just thinking about simmering at the edges. Remove from the heat and beat into egg yolk mixture. Once mixed, pour back in the pan and heat gently stirring all the time until the custard has thickened. Divide equally between the three ramkin dishes, covering over the strawberries at the bottom. Chill for a few hours.
Sprinkle sugar over the top and give it the blow torch treatment, until the sugar has melted and browned. yum!
©colour it green 2007