Ingredients
- 1 cup of sugar
- ½ cup of water
- 1 cup of milk
- 2 cups of whipping/heavy cream
- 1 tablespoon vanilla
- 1 tsp salt
- 8 egg yolks
Directions
- Preheat oven to 325 degrees.
- In a small pot over medium heat, put in 1 cup of sugar and water, bring to boil. Wisk gently until the sugar turns an even golden color.
- Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
- In a bowl, whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
- Pour into 6 ramekins or crème brulee dishes and bake in a hot water bath, water about half of the ramekins in the oven for 30-40 minutes, or until edges are set and centre is slightly jiggly.
- Just prior to serving, sprinkle about a tablespoon or enough sugar to cover the whole top and caramelize with a blowtorch.
Crème Brûlée is a french custard dessert served with a soft base and hard caramelize sugar by a torch on top. It’s a fairly easy dessert to make and is many people’s favorite. Depending on your preference you may try making this in a more shallow or wider ramekin or some call it a crème brulee dish where it’s wide and shallow, allowing more area for the hard caramelize sugar to form on top. You can easily store them in the fridge for a couple days in a air tight container and wait until you serve to caramelize the top, it will makes for a great mix of warm top and cold bottom as well as a nice fan service to show off the torching portion to your guests. Overall the recipe is easy and simple to make requiring little preparations.
