Crème Brûlée

cremebrulee

During a holiday trip to the south of Switzerland, my hubby and boys went across the border, to France, for dinner. They ordered Crème Brûlée for dessert, and liked it so much I decided to try making some at home.

Previously, for some reason, it always sounded like a complicated dessert, and I pushed off trying it, but once I did, I found it very easy with no complicated techniques.

I do not have a blow torch, so I used the grill setting on the oven at the end and it came out great. According to my sons it tasted the same as the one made by a pro chef. Home cooking rocks.

Recipe for 6 to 8 ramekins, depending on how big they are and how much you fill them.

Ingredients:

6 yolks

4 tablespoons brown sugar

½ tsp vanilla extract

3 cups cream

-+2 tblsp. brown sugar for topping

Instructions:

Beat yolks, sugar and vanilla, in a heat proof bowl, until thick and creamy. Set aside.

Pour cream into a saucepan and and heat till it bubbles around the edge. Remove from heat.

While beating the yolks, slowly pour in the cream. Mix until well combined.

Over a double boiler cook the mixture until thick; about 3 minutes.

Pour cream into ramekins and bake until the center is slightly wobbly. Remove from oven. Once it is cooled down, place in the fridge for an hour or so.

About an hour before serving, preheat oven to 200°C, broiler setting. Sprinkle brown sugar over the custard and place under broiler until sugar is fully melted. Watch carefully so it does not burn. Remove from oven and allow to cool. Refrigerate until served.

And now that I finished writing about them, I feel like eating some.

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