McCormick & Schmick's Creme Brulee with Strawberries

Ingredients

Cooking Directions

Reserve a couple of small, nice looking strawberries for garnish. Wash, hull and slice the remaining strawberries and toss in the 2 tbl of sugar. Set the berries aside to macerate while you prepare the custard. Scald the cream in a heavy bottom pan. Scrape out the vanilla bean and add to the scalded cream. Add the macerated strawberries and their syrup to the mixture and whisk for a minute. Combine the yolks and sugar in a mixing bowl and mix well. Slowly pour the scalded cream-strawberry-vanilla mixture into the sugar and eggs while whisking. Strain the mixture, skim the froth and portion into individual custard cups or shallow brulee dishes. Bake covered in a water bath for 30 minutes at 325 degree or till the centers are just set. Cool slightly or completely before caramelizing the tops immediately before service. Sprinkle the top with 1 tsp of sugar and caramelize it with a pastry torch. Before the crust cools, place a strawberry on top for garnish.