Creme Brulee

Don't let this intimidate you, it actually pretty simple to make. This creamy, little dessert will impress just about anyone you serve it to.

Creme Brulee

Creme Brulee

Serves 5- 4 oz portions

Ingredients

500 g Heavy Cream

1 tsp vanilla extract

60 g sugar

100 g egg yolks

as needed sugar for torching

• Preheat the oven to 325 degrees F.

• Scald cream (bringing almost to a boil) with vanilla extract.

• Whisk sugar and egg yolks together until they turn pale color.

• Temper the scalded cream into the eggs mixture( temper by pouring a little cream into egg mixture while whisking vigorously then adding the rest of the cream) and mix until combined.

• Strain the custard through a fine mesh strainer into a measuring cup with a pour spout.

• Arrange ramekins in a 2 inch deep roasting pan. Fill each ramekin ¾ of the way full with custard. Carefully place the pan in the center of the preheated oven.

• Add enough hot water, from the tap, to the roasting pan to come ⅔ up the sides of the ramekins.

• Cover the pan with foil. Leave a 1 inch vent on each side for steam to escape.

• Bake until the custards are firm, but have a slight jiggle in the center.

• Remove the pan from the oven and allow them to cool in the water until they can be handled.

• Refrigerate covered with plastic wrap for at least 4 hours, or up to 2 days.

• Sprinkle tops with sugar and torch to caramelize.