This Strawberries Brûlée is a super fun and easy twist on the classic dessert. It’s light, delicious and from my grandmother’s old book of recipes.
So this isn’t the first recipe I’ve shared from my grandmother’s book. The first was actually these Banana Oatmeal Cookies, which were a big hit. Then I shared these Pineapple Coconut Bars that are seriously the jam. And now today we have this Strawberries Brûlée.
I love going through her old book. It’s not a cookbook, but a notebook that she clipped and pasted recipes into. There’s got to be close to a hundred recipe in there. Desserts, appetizers and dinner recipes. So many of them use margarine too, which is so not used much anymore – if at all. Lot’s of them are clipped from newspapers and magazines, and even more of them are in her handwriting. It’s like going back in time for a moment. It’s pretty cool.
I was excited to try this one because it’s different than a traditional creme brûlée. Rather than a custard, it’s got a cream cheese, sour cream and sugar base. Totally unusual, but interesting. And very easy. It piqued my curiosity.
To make it, you’ll beat the cream cheese and sugar until smooth, then add the sour cream and an egg. The mixture is spread over chopped strawberries in 6 ramekins and baked. See? So easy!
The only thing that you could deem hard is that they bake in a little baby water bath. I say a “baby” one because it’s simple compared to a cheesecake water bath. I used a baking sheet with a good rim, placed it on the oven rack with the ramekins, then poured in the water. No biggie.
Once they are cooled and ready to eat – the fun part happens! Using the torch! I love love love torching the sugar on top. It’s beautiful, yummy and I love cracking my spoon into it. 🙂
You can see in the photo of the original recipe, that it doesn’t actually call for the egg. That was my addition. 🙂 I had planned on sticking to recipe. I really tried! But after mixing together the cream cheese, sugar and sour cream I just couldn’t. I mean, the egg gives it some texture and firmness. You totally need it. I can’t even. So I added it.
I thought it might end up tasting a bit like cheesecake, but it didn’t. First of all, there’s quite a bit of sour cream. Secondly, it’s not nearly as sweet as cheesecake, nor as thick. But it’s also not super custard-y like classic creme brûlée. I actually think it’s sort of cross between – wait for it – creme brûlée, cheesecake and a soufflé. I know – *mind blown*. It’s got that lighter, fluffier texture that reminds me of a soufflé, but is somewhat reminiscent of cheesecake with the cream cheese, and yet it has the toasted sugar top of a traditional creme brûlée.
It’s crazy and awesome and unique. You totally have to try it. Plus, if you’ve never made creme brûlée but are craving that kind of dessert, this would be an easy place to start. 🙂
- Yield: 6 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 8 oz cream cheese, room temperature
- 6 tbsp granulated sugar
- 1 1/2 cups sour cream
- 1 egg
- 1 lb strawberries, washed
- Additional 2 tbsp granulated sugar, for topping
1. Preheat oven to 350 degrees.
2. Beat cream cheese and sugar until smooth, about 2-3 minutes.
3. Add sour cream and egg to cream cheese mixture and mix until smooth.
4. Set aside at least 6 strawberries for topping, then chop remaining strawberries. You need about 1 1/2 chopped cups.
5. Divide chopped strawberries between ramekins, spreading them evenly in the bottom of each.
6. Divide batter evenly between ramekins.
7. Place ramekins on rimmed baking sheet and place on center rack, then fill about halfway with warm water.
8. Bake for 25 minutes, then turn off the oven and leave with door closed for 10 minutes.
9. Crack the door of the oven and let cool for 10 minutes, the remove from oven and refrigerate.
10. Once cooled and ready to serve, sprinkle about 1 tsp of white granulated sugar on top of each ramekin. Use kitchen blow torch to gently cook and brown the sugar, then serve. These can be served warm or cold, based on preference.
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