Crème Brûlée

Today, we will be making a decadent dessert Crème Brûlée.

Ingredients: Makes 3 Ramekins
-1 cup of Heavy Cream(35%)
-3 egg yolks
-2 Tbsp of white sugar

Method:
1. Beat sugar into the eggs.
2. Whisk the cream into the eggs.
3. After thoroughly mixing the sugar, eggs and cream together, pour the custards into 3 Ramekins.
4. Set the ramekins on a baking sheet in a bain-marie (water bath) about 2/3 of the way up the sides of the ramekins.
    Preheat & Bake at 325°C for 30 minutes.
*See below on how to make the hard caramel topping.

And this is what it should look like when you pull it out of the oven after baking them and the custard has set.

The centre should still be creamy. After letting the custard set and cooled down, it's time for the fun part. The "burning" of the cream!
 

As you have probably seen before or are aware simply due to the fact that Crème Brûlée translates to burnt cream, you know that that the next step is to create a layer of hard caramel topping by using a blowtorch. But, I am going how to get the same effect without a blowtorch.

5. Sprinkle a teaspoon of sugar on top of each custard, then place it under broil in the oven between 2-5 mins depending on your oven at least 400°C. *Remember to keep watch to avoid having burnt caramel. Then, it's ready to serve warm (traditionally) or cool.

Tips: -Prepare the custard mixture all in a measuring cup; to save yourself the cleanup

           -Use warm water in the water bath to create steam; so that the custard will be creamy & smooth

           -Do not & I repeat do not walk away when creating the caramel! Because the caramel can burn very quickly and easy.
            The object of a perfect Crème Brûlée is to create a contrasting texture of crunchy meets creamy.
           -Lastly, the custard can be baked well in advance and simply form the hard caramel minutes before eating!