Yummy~licious

Creme Brulee

Creme Brulee is one of the best and most divine recipe that I have ever tasted in my entire life.

I am a dessert freak, that I must admit. I endure almost anything that is sweet, creamy, and soft. Creme Brulee meet my needs for such taste!

What is a Creme Brulee? You’ve heard this from places or movies and people talk about the delicious touch of Heaven as they put a tiny spoonful into their mouth.

Creme Brulee is a dessert that originated from places of Britain, France, Germany, The Czech Republic and Spain.

It appeared in France in François Massialot’s 1691 cookbook, and the French name was used in the English translation of this book, but the 1731 edition of Massialot’s Cuisine roial et bourgeoise changed the name of the same recipe from “crème brulée” to “crème à l’Angloise”. In the early eighteenth century, the dessert was called “burnt cream” in English.

It is very simple to prepare this desser whenever you are having a party or bringing your masterpiece (Creme Brulee) to somebody’s party and show off how a great cook you are!

Ingredients:

6 large egg yolks
6 tablespoons sugar
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract.
1 1/2 cups whipping cream
6 teaspoons granulated sugar
6 - 6 ounce ramekins

Instructions
Preheat oven to 325°F.

1.     Whisk yolks and 6 tablespoons sugar in medium bowl to blend. Scrape in seeds from vanilla bean.

2.     Gradually whisk the cream into the sugar.   Divide mixture among 6 - 3/4 cup custard cups or ramekins. Arrange dishes in 13×9x2-inch baking pan.

3.     Pour enough hot water into pan to come halfway up sides of dishes.

4.     Bake custards approximately 35-40 minutes until the custard is set.

5.     Remove the pan from the oven and remove custard cups from the water.  Allow custards to cool at room temp before placing in the refrigerator.

6.     Chill overnight.

To serve

Sprinkle sugar over the top of the Crème Brulee and caramelize the sugar in one of the following ways;

1.     use a crème brulee iron

2.     use a gas torch

3.     use your ovens broiler

Recipe from http://agreatchef.com/