(for the custard)
3 cups whipping cream
3/4 cup milk
2 vanilla beans, split lengthwise
14 large egg yolks
3/4 cup sugar
(for the strawberry sauce)
2x 10oz. packages frozen sweetened strawberries, thawed
(for the pastry)
1/2 cup plus 2 T sugar
1/2 cup ground toasted almonds
8 sheets frozen phyllo dough, thawed
3/4 cup unsalted butter, melted
1/4 cup powdered sugar
(for the assembly)
1/2 cup firmly packed golden brown sugar
2x 1 pint baskets strawberries, bulled and thinly sliced
creme fraiche, room temperature
[how to make]
(for the custard)
*Bring cream, milk and vanilla beans to boil in heavy large saucepan.
*Remove from heat.
*Cover with lid and let mixture steep for 30 minutes.
*Preheat oven to 300 degrees.
*Remove vanilla beans; scrape seeds from vanilla beans into cream mixture.
*Whisk yolks and sugar in large bowl to blend.
*Gradually whisk in cream mixture. Strain.
*Divide custard evenly between two 11 1/4" x 7 1/2" glass baking dishes.
*Place each dish in large baking pan.
*Add enough hot water to pans to come halfway up sides of dishes.
*Bake until knife inserted in center of custards comes out clean, about 1 hour. Cool.
*Cover and chill until firm, about 4 hours. (Can be prepared 2 days ahead.)
(for the strawberry sauce)
＊Puree berries in blender.
＊Strain through sieve set over bowl to remove seeds.
＊Cover and refrigerate until well chilled, about 1 hour.（Can be prepared 2 days ahead.）
(for the pastry)
*Preheat oven to 350 degrees. *Line 3 large cookie sheets with parchment.
*Mix 1/2 cup sugar and almonds in small bowl.
*Place 1 phyllo sheet on work surface (keep remainder covered with kitchen towel).
*Generously brush phyllo with butter.
*Sprinkle with 2 T nut mixture.
*Top with second phyllo sheet.
*Gently press down on phyllo so layers adhere.
*Generously brush phyllo with butter. Sprinkle with 2 T nut mixture.
*Top with third phyllo sheet.
*Gently press down on pastry.
*Generously brush phyllo with butter.
*Sprinkle with 2 T nut mixture.
*Top with fourth phyllo sheet.
*Gently press down on phyllo.
*Trim and cut stacked phyllo into nine 3 1/2" squares.
*Place squares on prepared cookie sheets, spacing evenly.
*Repeat layering and cutting with remaining phyllo, butter and nut mixture.
*Brush top of pastry squares with melted butter.
*Sprinkle remaining 2 T sugar over.
*Bake until light brown, about 7 minutes.
*Preheat broiler.
*Lightly sift powdered sugar over pastry squares.
*Broil until golden brown, watching carefully, about 20 seconds.
*Cool pastry on parchment. (Can be made 6 hours ahead.)
(for the assembly)
*Preheat broiler.
*Sieve sugar over custards.
*Broil at least 6" from heat source until sugar melts and begins to bubble, about 1 minute.
*Refrigerate 1 hour.
*Run small sharp knife around sides of custards to loosen.
*Cut each cream brulee into six 3" squares; reserve remainder for another use.
*Line heavy large cookie sheet with parchment.
*Place 6 pastry squares on prepared sheet, spacing evenly.
*Top each with 1 creme brulee square using metal spatula as aid.
*Arrange some strawberries in single layer over each.
*Top each with pastry square.
*Top with another creme brulee square.
*Arrange strawberries in single layer over each.
*Place 1 pastry square atop each.
*Transfer desserts to large plates.
*Spoon sauce around each.
*Stir creme fraiche until smooth and slightly runny.
*Spoon 1/4 t onto sauce on one plate.
*Run tip of knife through center of each creme fraiche round to create hearts.
*Repeat with remaining desserts.
-makes 6 -
Note: I found this recipe in "Bon Appetit".
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