Crème Brûlée

There are not enough words in the dictionary or the world in general to describe how amazingly delicious, decadent, and absolutely yummy crème brûlée is!

Since lovers day aka valentines day aka singles awareness day (thanks Sunshyne for that) is quickly approaching, I thought I’d share some recipes with you to impress that special someone or drown your sorrows in. I wouldn’t feel wrong to call crème brûlée a rich man’s ice cream. The wonderful thing is, you don’t have to be rich to enjoy a good crème brûlée. Actually, scratch that! Ice cream can not be discriminated upon, neither can it be replaced. So, in actuality, crème brûlée is a close, close, super close cousin to ice cream and is in a league of its own!

There are two ways to make it, there’s the traditional baked then chilled method or the no bake method. I will explain the process for both.

For this amazing journey into rich, creamy, caramely goodness, you will need:
Serves 2:

3 egg yolks
0.5 cup sugar
1 cup heavy cream
1 tsp vanilla
Optional: 1 T Cointreau/Rum/Grand Marnier(for some grown up creme brûlée with a dash of liquor)
Propane Torch

Traditional method:
1. Preheat the oven to 325 degrees F.
2. Heat cream in saucepan on medium heat for 3 minutes or just until hot. Do not bring it to boil. Set aside.

3. Mix egg yolk and sugar in a medium bowl. Whisk or beat on medium speed till well combined and pale yellow. (Add liquor at this point)

4. With the mixer on low, slowly add the hot cream into the egg sugar mixture and mix thoroughly. Add the vanilla and continue to mix till incorporated.
5. Pour water to 2 inches in a large baking pan and place the ramekins in it. Pour the cream mixture till almost full.

6. Bake for around 35 minutes or till the crème is firm yet a little wobbly. Remove from oven and let it cool for 15 minutes. Refrigerate for about 2 hours or overnight until firm.
7. Remove from the fridge and sprinkle about 1 tablespoon sugar on each custard.
8. Using a torch, flame it till the sugar caramelizes or turns golden brown. Do not burn the sugar as it will turn bitter. Let it sit for few minutes before serving for the caramel to harden.

No bake method:
1. Heat cream in saucepan on medium heat for 3 minutes or just until hot. Do not bring it to boil. Set aside.
2. Mix egg yolk and sugar in a medium stainless steel bowl. Whisk or beat on medium speed till well combined and pale yellow. (Add liquor at this point)
3. With the mixer on low, slowly add the hot cream into the egg sugar mixture and mix thoroughly. Add the vanilla and continue to mix till incorporated.
4. Boil a pot of water and place the stainless steel bowl over the boiling water, stirring every few minutes (make sure the water isn’t touching the stainless steel bowl).
5. When the mixture is almost fully cooked, ~ 10 minutes (very thick but not solid) use a hand blender or whisk to make sure the mixture is smooth.
6. Pour mixture into ramekins and chill in the fridge for at least 2 hours or overnight.
7. Remove from the fridge and sprinkle about 1.5 teaspoon of sugar on each custard.
8. Using a torch, flame it till the sugar caramelizes or turns golden brown. Do not burn the sugar as it will turn bitter. Let it sit for few minutes before serving for the caramel to harden.

Enjoy!!!!!!