Why You’ll Love Strawberry Brûlée Recipe

I enjoy this recipe because it’s simple but still feels elegant. I like that it doesn’t require complicated techniques, yet it delivers a dessert that always impresses. I also love how the strawberries brighten the creamy base and make each bite feel fresh and balanced.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz (226g) cream cheese, room temperature
6 tbsp (78g) granulated sugar
1 1/2 cups (348g) sour cream, room temperature
1 egg, room temperature
1 lb strawberries, washed
Additional 2 tbsp (26g) granulated sugar, for topping

Directions

I preheat my oven to 350°F.
I beat the cream cheese and sugar together until smooth, about 2 to 3 minutes.
I add the sour cream and egg and mix until the batter is completely smooth.
I set aside at least 6 strawberries for topping, then chop the remaining strawberries until I have about 1 1/2 cups.
I divide the chopped strawberries evenly among the ramekins, spreading them across the bottom.
I divide the batter evenly over the strawberries.
I place the ramekins on a rimmed baking sheet and set them on the center rack, then carefully fill the pan halfway with warm water.
I bake for 25 minutes, turn off the oven, and let the ramekins cool inside with the door closed for 10 minutes.
I crack the oven door and continue cooling for another 10 minutes, then remove the ramekins and refrigerate them.
When ready to serve, I sprinkle about 1 teaspoon of sugar on each ramekin and torch it gently until caramelized. I serve them warm or cold, depending on my mood.

Servings and Timing

I get 6 servings from this recipe.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I sometimes mix a few raspberries in with the strawberries for extra tartness.
I like adding a touch of vanilla extract to the batter for warmth.
I occasionally slice the strawberries instead of chopping them for a more layered look.
I serve it with whipped cream when I want something extra indulgent.

Storage/Reheating

I store the brûlées covered in the refrigerator for up to 3 days.
I wait to caramelize the sugar topping until just before serving.
I don’t reheat them once chilled, since they’re best served cold or at room temperature.

FAQs

Can I make strawberry brûlée ahead of time?

I often prepare it a day in advance and brûlée the tops right before serving.

Do I need a kitchen torch?

I prefer using a torch, but I’ve also used the oven broiler carefully when needed.

Can I use frozen strawberries?

I stick with fresh strawberries because frozen ones release too much liquid.

Why is there a water bath?

I use the water bath to help the custard bake gently and evenly.

Can I use low-fat cream cheese?

I’ve tried it, but full-fat gives me the best texture and flavor.

How thick should the sugar topping be?

I keep it thin so it melts and caramelizes evenly.

Can this be served warm?

I enjoy it both warm and chilled, depending on the occasion.

What size ramekins work best?

I use standard ramekins that hold about 6 ounces each.

Why does my topping burn?

I torch slowly and keep the flame moving to avoid scorching.

Can I double the recipe?

I double it easily and bake in batches if needed.

Conclusion

I keep this strawberry brûlée recipe close because it’s easy, comforting, and full of memories. I love how it transforms simple ingredients into a dessert that feels timeless and joyful. Every crack of the caramelized top reminds me why this recipe has stayed in my family for so long.