Crème Brûlée

Creme Brulee, also known as burnt cream or trinity cream, is a very famous dessert from France. This desert consists of a rich custard base made from egg yolks, heavy cream, sugar and vanilla topped with a layer Crème Brûlée, also known as burnt cream or trinity cream, is a very famous dessert from France. This desert consists of a rich custard base made from egg yolks, heavy cream, sugar and vanilla topped with a layer of hardened caramelized sugar!

This crème brûlée is a classic French dessert that is super rich and creamy! With a short ingredient list this can be in made in just a few steps

The joy of eating a crème brûlée is when you use the edge of your spoon to crack the hard caramelized sugar surface in order to expose the creamy custard!!

INGREDIENTS

• 2 cups sugar
• Vanilla essence – 2tsp
• 2 cups heavy cream
• 6 egg yolks 
• Raw sugar

PROCEDURE

• In a medium sized pot, add 2 cups of sugar and 2 cups of heavy cream. Bring this to a simmer while on medium heat and stir continuously
• Add 2 tsp of vanilla essence and give this a quick stir 
• As soon as this has simmered, strain and set aside to cool for about 15-20 minutes
• Next, separate 6 egg yolks and whisk them together in a bowl while slowly pouring the vanilla cream mixture 
• Add vanilla cream and egg mixture to 6 ramekins and place them in a casserole dish. Fill the casserole dish ⅔ of the way up on the ramekins with boiling water
• Preheat the oven to 300F and bake for 30-40 minutes depending on the size and depth of your ramekins 
• Remove from the oven and let them cool for 1 hour or until room temperature. Once they’ve reached room temperature, place on a baking tray, cover with foil, and place in the fridge for about 4 hours
• After they’ve been in the fridge for at least 4 hours, remove from the fridge and place raw sugar on top of your crème. Using a torch, slowly torch the top of the sugar to caramelize it and make it hard
• Re-refrigerate for about an hour
• Remove from the fridge. Serve and enjoy!

PRO TIP

• You can replace raw sugar with regular white or brown sugar 
• If you do not have a blow torch, you can add the sugar and place the ramekins in the oven on broil mode for a few minutes and check to see if the sugar caramelizes. Once the sugar has caramelized, place in the refrigerator for about an hour and then devour! 

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