CREME BRULEE. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Creme brulee is much easier than most people realize.

Learn the secrets of making silky smooth creme brulee at home. While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home. Don't let it intimidate you, as it's simply a vanilla flavored custard that is baked and then topped with a layer of. You can have CREME BRULEE using 4 ingredients and 7 steps. Here is how you cook that.

Ingredients of CREME BRULEE

1. You need 2 cup of Cream.
2. You need 4 of egg yolks.
3. Prepare 1/3 cup of sugar.
4. You need 1 tsp of vanilla extract.

The silky texture and rich vanilla flavor make this taste restaurant quality. Grab your spoon, crack through the burnt-sugar. Creme Brulee Recipe - a popular dessert of French origin with a sweet, rich, custard base then topped with a caramelized sugar ceiling. This stunning Creme Brûlée is from his cookbook My French Kitchen which is probably my Creme Brulee has always been one of my favourite desserts but I have never attempted making it myself.

CREME BRULEE step by step

1. Preheat oven to 325°F or 160°C..
2. In a heavy bottomed vessel add the Cream and Vanilla Extract..
3. Place it on medium flame for 7 to 10 mins but donot bring to a boiling state..
4. In another bowl whisk the sugar and egg yolk together.Now add a little cream mixture to this and whisk it immediately.Turn off the flame and add the remaining cream to this mixture.Whisk it lightly..
5. Strain this mixture once. Transfer the custard into small bowls n place it over a tray with water in it..
6. Bake it for 35 mins.Remove from oven and refridgerate it for 5 hrs..
7. Add sugar on the custard.Dust off excess.Now use a blow torch to caramalize the sugar. Enjoy.....

This creme brulee is my ideal dessert. It's thick and creamy and speckled with flecks of vanilla bean. Making creme brulee is a bit like making a custard and it's necessary to bake them in a water bath so. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the Sprinkle a tablespoon of sugar on top of each crème brûlée.