Crème Brûlée

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~ Ingredients: ~ 3 cups of heavy cream ~ 1 cup of sugar ~ 4 extra large eggs yolks ~ 1 extra large egg ~ 1tsp of vanilla extract ~ 2-3 tbsp of soft butter

 

~ Preheat the oven to 300 degrees (see conversions). ~ Boil a large sauce pan of water. ~ Using a blender, add the 4 egg yolks, 1 egg and 1/2 a cup of sugar. ~ Blend on low speed just until the ingredients are combined. ~ Pour the cream in a small sauce pan and heat on low heat for about 6-7 minutes making sure it doesn’t boil. ~ Slowly and gradually pour the hot cream into the blender with the eggs and sugar. ~ Add the vanilla extract and blend to mix all ingredients. ~ Using a ladle transfer the cream mixture evenly into small bowls, called ramekins. ~ Place the ramekins into a baking or roasting pan and pour hot water, enough to at least cover half way on the outside of the ramekins. ~ Bake for 30-40 minutes until the caster is set. ~ Remove the ramekins from the baking pan, allow them to cool to room temperature and refrigerate for about 2 hours. ~ Sprinkle 1 1/2 – 2 tbsp of sugar in each ramekin. ~ Heat up the sugar with a kitchen torch keeping the flame 1-2 inches away from the sugar until the sugar babbles and turn umber. ~ Wait 1-2 minutes for the sugar to crystallize and serve. ~ Good luck and enjoy.