Crème Brûlée
The crème brûlée is one of the first desserts I had with my husband, and he actually made me fall in love with it. I have learned this recipe in one of my French cooking classes, and I consider it a relatively easy dessert. Just make sure that you use fresh eggs, which are crucial for this type of dessert.
Ingredients:
- 6 egg yolks
- 150 gr granulated sugar
- 400 ml cooking creme
- 200 ml milk
- 1 tsp vanilla extract
Instructions:
Whisk together the egg yolks with the sugar until they reach a pale yellow color.
In the meantime, add the cooking creme and milk to a pot and simmer over medium/low heat.
Pour some of the creme mixtures into the egg yolks and continue whisking until you pour the whole cream into the egg yolks.
Prepare your ramekins and pour the prepared mixture, almost reaching the top.
Place the ramekins into a deep baking dish and fill the container with hot water until ¾ of the ramekins.
Bake at 130C for 40 minutes.
Let the crème brûlée cool for at least one hour before refrigerating for at least four hours.
When serving, place one teaspoon of brown sugar and caramelize the sugar using a butane torch.
Enjoy it with a glass of champagne.
Bon Appétit