Creme Brulee 🇫🇷

Before it being torched

I stumbled upon this dessert much later in life than I would have liked! I first tasted this delectable treat at a restaurant and was amazed by its creamy texture. The hard surface and accompanying fruit made it clear that I needed to try making it myself. I've prepared this recipe only a few times, and every time, I end up devouring it in one sitting.

I typically fill 6 ramekins with this recipe. If you're preparing it for a party or simply want some extra, consider doubling the recipe. Unlike retailers like Costco that offer mini versions, this dish is traditionally enjoyed as is. I enjoy pairing it with fresh fruits like raspberries and blueberries. It's all about preference, but either way, it will be delicious!

Suggestions for this recipe: patience and sufficient cooling time are crucial. While mixing the ingredients and baking may take some effort, allowing the custard to cool is the most vital step. Although warm custard is delicious, it's not what we should be enjoying.

On your mark, get set, bake!

Creme Brulee

Ingredients:

• 3 1/2 cups of heavy whipping cream

• 1/2 cup granulated sugar

• 5 large egg yolks

• 1 1/2 teaspoons of vanilla extract

• rasberries or blueberries (optional)

• 6 tablespoons of sugar

• torch

Steps:

1. Set your oven to 300 degrees to preheat. Choose a casserole dish or a deep pan that can hold water, as the ramekins will need to be placed in a hot water bath. Heat water in a kettle until it reaches a boiling point.

2. In a medium-sized pot on medium to low/medium heat, add your sugar, heavy whipping cream, and vanilla extract and whisk until it begins to simmer. Once simmering, remove from the stove and set aside. We dont want to boil this. Let it sit for 15 minutes.

3. In another bowl, separate the yolk from the egg whites, placing the yolk in the bowl. Gradually begin whisking the yolk, slowly adding the cream mixture as you whisk. Keep whisking until the entire cream mixture is incorporated.

4. Add the custard mixture to each ramekin, filling to the top or close to the top. Add those ramekins to the casserole dish, and taking your boiling water, add the water to the dish, making sure the water doesnt slip into the ramekins. Fill the dish until you are halfway or 2/3 to the top of the ramekin.

5. Carefully transfer this to the oven and bake for 35- 40 minutes, until the sides have set and the middle is jiggly. The internal temperature has to be 170 degrees Fahrenheit.

6. Remove from the dish and transfer over to a wire rack, and cool at room temperature for an hour, then transfer to the fridge and chill for up to 4 hours.

7. Once we are ready to eat, sprinkle 1 tablespoon of sugar on top, making sure it is evenly spread out. Torch the top to have the sugar carmelize, but not burn. Add your fruit on top or dive in,

8. Bon Appetit!