The very first time I tried Creme Brulee at a friends engagement, I was blown away. The cracked sugar and creamy cold custard left a lasting impression on my mind. Over the years, when given a chance, I would always order this heavenly dessert. I finally got around to trying and perfecting it for myself!
Ingredients
4 egg yolks + 1 whole egg
1/2 cup white sugar
2 cups heavy or whipping cream
1 tsp vanilla essence
1 tsp brown sugar + 1 tsp white sugar
You will also need an oven proof dish, boiling water, strainer, glass ramekins or canning jars and a kitchen safe blow torch.
Process
Beat the eggs with the sugar
In a saucepan bring the cream and the vanilla to a gentle simmer
Temper the eggs by pouring the hot cream in a little at a time till well incorporated
Strain the mixture and pour into ramekins
If you notice bubbles or froth at the top, blast away with a blow torch
Place the ramekins into an oven proof dish and fill the container half way up the ramekins with boiling water
Bake in a 350 degree oven for 20 - 30 mins till the custard is set and slightly jiggly
Cool, cover and refrigerate for 24 hours
After 24 hours, and just before serving, mix the sugars together and spoon a tsp into each ramekin, shaking off the excess.
Using your blow torch caramelize the sugar evenly leaving a nice hard layer of sugar to crack into.
Watch step by step instructions of this video
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