Crème brûlée
Tittle: Crème brûlée
Cook time: 90 minutes
Level: Medium
Serving: 3
Ingredients:
4 egg yolks
1/2 cup (225 ml) sugar
/2 tbsp (15 ml) vanilla
475 ml whipping cream
Preparation:
Heat cream in saucepan on low heat until tiny bubbles form around the edges. In a medium mixing bowl, beat the egg yolks and sugar until pale and creamy. Add vanilla.
Gradually add cream to egg and sugar mixture while mixing. Pour into eight 2 oz custard dishes.
Place in a pan with warm water (bain-marie). Bake at 350 degrees (175 C.) for 45 minutes.
Chill. Can be prepared ahead of time up to this point.
Just before serving, sprinkle top with 1 tbsp (15 ml) sugar and bake for 5 to 10 minutes more or until golden brown in color. Or use a torch to caramelize the sugar.
Personal Suggestion: The custard base is normally flavoured with just vainilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be given a maillard reaction maillard reaction, by igniting a thin layer of liqueur sprinkled over the top. Do not keep too long in the refrigerator once you have glazed with sugar.
