Basil Pot de Creme with Strawberries Tossed in Balsamic

Vanilla Creme Brulee1½ cups heavy cream½ cup milk1 vanilla bean, split and scrapedpinch salt5 egg yolks½ cup granulated sugarPreheat the oven to 325˚F. Heat the cream, milk, salt and vanilla until warmed through; allow the vanilla to macerate for a few minutes. Discard the vanilla bean.Whisk the yolks with the sugar.

Temper the yolks by adding a ladle of warm cream mixture while whisking. Pour the egg mixture into the rest of the cream mixture and mix to combine. Transfer the ramekins into a baking dish and pour boiling water into the pan until it reaches about ½ way up the sides of the ramekins.Bake until just barely set, approximately 30 - 40 minutes, depending on the size of your ramekin.

Cool completely and chill in the refrigerator until cold. When ready to serve, top each creme brulee with about a teaspoon of granulated sugar and torch with either a blow torch or broil in an oven until caramelized. Basil Pot de Crème with Balsamic Tossed Strawberries1½ cups heavy cream½ cup whole milk½ cup granulated sugar4 egg yolks2 cups fresh basil leaves1 teaspoon vanilla extractpinch saltFor the Strawberries:2 cups strawberries, quartered2 tablespoons balsamic vinegar2 tablespoons brown sugarfresh basil leavesPreheat the oven to 300˚F.Combine the cream, milk, sugar and basil in a small saucepan over medium heat until it comes to a simmer; remove from heat and allow to steep for about an hour, covered.Strain the cream mixture, pressing on the leaves to extract all liquid.

Discard the basil.In another bowl, whisk the eggs, vanilla, and salt until smooth.Slowly temper in a little warm basil cream until it warms through.Pour back into the pan with the rest of the cream mixture.Pour the mixture into ramekins. Bake for about 30-35 or until the center is just slightly wobbly. Remove from the bain marie and allow to come to room temperature then place in a cooler to chill for at least 2 hours.Meanwhile, warm the balsamic just a little in a small pan or microwave and stir in the brown sugar until it melts.

Allow to cool, toss the strawberries into the vinegar and rip some basil leaves into it. Garnish the pot de creme with the strawberries.