Creme Brulee

Its been 2 months since this blog started and we've completed 100 recipes and had over 7000 views!! Its time to celebrate with a classic french dessert that is surprisingly easy to make at home! One of Arun's favorite desserts, adapted from food network's "Bake with Anna Olson"

What you'll need..

• 2 and 1/2 Cups heavy whipping cream
• 1 Tbsp pure vanilla extract
• 1 Large egg
• 4 Large egg yolks
• 1/2 Cup plus 2 Tbsp sugar, additional for brulee

How to..

• Preheat the oven to 325 degrees Fahrenheit.
• Whisk the vanilla extract into the cream and heat the cream on medium to low heat for about 5 minutes, stirring occasionally and watching so that it does not boil over.
• In a separate bowl, whisk together the egg yolks, whole egg and 1/2 cup plus 2 tbsp of sugar into a soft yellow paste. 
• Now slowly add the hot cream to the bowl, adding a little at a time and whisking constantly (but not over vigorously) until all has been added. 
• Strain the liquid through a seive and then pour this into 4 ramekins. If any small bubbles appear on the surface of the custards, dab them with a paper towel.
• Place 4 ramekins in a large baking pan where the sides of the pan are higher than the ramekins. I used my 13x9x2 baking pan.
• Now pour boiling water into the baking pan and carefully around the ramekins, so that the water comes just past halfway up the sides of the ramekins. Place this into the oven. 
• Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Remove from the oven and let the custards sit in the same water bath for 10 more minutes. Then remove the ramekins from the water and set aside to let them cool completely. Once cooled, they can be covered and chilled in the fridge.
• Before serving, remove the custards from the fridge. Sprinkle a little sugar evenly on top of all the custards for the brulee. The burning of sugar on top of the custard is what creates that solid glass like texture. This can be done in 2 ways. Either use a kitchen butane torch and torch the sugar on top till it gets caramelized or set the oven to broil and pre-heat to 500 degrees Fahrenheit. Place the ramekins on the top shelf and broil for 5-8 minutes till you can see the sugar caramelizing. Remove from heat, cool for 5 minutes and enjoy!

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