Strawberry & Peppercress Crème Brulee


  • 750ml double cream
  • 250ml full fat milk
  • 1 vanilla pod, deseeded
  • 7 egg yolks
  • 50g caster sugar + extra for topping
  • 1 punnet of strawberries, cut into quarters
  • 1 large handful of peppercress, blitzed in a food processor


  1. Preheat oven to 120 C. Put 6 – 8 ramekins into a deep roasting tin.
  2. Add the milk, cream and vanilla seeds and pod into a saucepan and bring up to scalding point (just bubbling). Take off the heat and remove the vanilla pod.
  3. Whisk the egg yolks & sugar for 1 min, until pale & fluffy. Pour over the milk mixture and whisk before immediately passing through a sieve into a clean jug.
  4. Pour boiling water into the roasting tin just over half way up the sides of the ramekins.
  5. Mix the quartered strawberries with the peppercress and place a few in each ramekin. Pour the custard over, leaving a 1⁄2 cm gap at the top of each ramekin
  6. Place in the oven and bake for 30 – 35 minutes until softly set and just wobbling.
  7. Allow to cool on a wire wrack for a couple of minutes before transferring to the fridge to completely cool (can leave over night).
  8. Before serving, sprinkle a small layer of caster sugar over each brulee and smooth with a spoon before caramelizing with a blow torch (move in circles across each brulee adjusting the distance of the torch if it colours too much/too little).

Recipe by Laura Marshall
Recipe by Lunch BXD
lunchbxd logo