Crème brûlée
Crème brûlée. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.
Ingredients
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Prepare 4 of egg yolks (for more add 2 E.Y for every 1 cup of H.C)
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Prepare 1 cup of Sugar
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Prepare 2 cups of Heavy cream
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Prepare of Vanilla extract (whether liquid or powder)
Steps
- Mix the egg yolks with half the sugar and whip it very well.
- In a separate bowl, prepare the heavy cream mixed with the vanilla extract depending on your liking.
- Add a bit of the heavy cream mix to your egg yolk bowl and whip it very well, do the same step again until the heavy cream mix is all added to your egg yolk bowl.
- Pour the mixture into ramekins (or any other cups that can handle the oven heat) and add all your cups into a pan of hot water and put it in the oven at medium heat for 45 minutes.
- After you're done refrigerate your cups for 2 hours.
- After two hours, the mix should be set but jiggly. Add a bit of sugar on top and use a torch to melt the sugar.
- Refrigerate it again for 30 minutes.
Craig Lee for The New York Times Five simple ingredients – cream, vanilla, salt, eggs and sugar – make for an exquisitely rich and elegant dessert. Most crème brûlée recipes require the use of a small. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a very, very, very long time. I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there.
