Crème Brûlée

The classic Crème Brûlée may seem very sophisticated, but it's actually a no-sweat dessert that can be prepared in less than 30 minutes.

I really recommend using vanilla beans instead of extract for this dessert, it gives a more concentrated flavour to the custard and balances out the tang of eggs. Should you not be able to find vanilla beans, make sure you use "the real stuff", Madagascar vanilla extract, not essence. It makes a huge difference.

Click to view a demonstration video - http://bit.ly/1oX6acS
*法式焦糖燉蛋* 中文教學 － http://bit.ly/1oX6acS
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Recipe for Crème Brûlée

Serves 4

Ingredients:

• 3 Egg Yolks
• 35 g Sugar
• 250 ml Whipping Cream
• 1 Vanilla Bean or 1 tsp Vanilla Extract
• Extra sugar (brown/white/vanilla) for caramelized topping.

Directions:

1. Preheat oven to 150°C.
2. Scrape seeds out from vanilla bean. (ignore this step if you are using extract.)
3. Pour cream in a small saucepan and put over low heat.
4. Add in vanilla seeds/extract.
5. Stir constantly until the mixture comes to a simmer. Then remove from heat.
6. Whisk egg yolks and sugar in a separate bowl until mixture becomes pale yellow.
7. Pour in 1/3 of the cream through a sieve to get rid of any lumps or foam. Repeat twice.
8. Mix to make everything incorporated.
9. Pour mixture into ramekins.
10. Place ramekins onto a baking tray and pour hot water into the tray.
11. Bake for 20 - 25 minutes.
12. Remove from oven and let cool in water bath for 15 minutes.
13. Refrigerate for at least two hours. (or freeze for 20 minutes.)
14. Prior to serving, sprinkle an even amount of sugar on top of the custard.
15. Using a blow torch, "burn" to caramelize the top.
16. Let cool for two minutes. The top will be hard and crispy now!

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