Crème Brûlée

Jhuls @ The Not So Creative Cook

8 years ago

A rich custard base dessert topped with hard caramel. Absolutely decadent!

At first, you will think that my father is not a picky eater. Well, maybe he really isn’t. When you ask him what he wants to eat, let’s say for dinner, he will mostly tell you – “Anything.” I assume “anything” means “quick, easy and available”. So here comes the dinner. He eats the meal and he tells you his comment with a tone of a perfectionist (figure that out, people) “This is too salty.” or “I don’t eat this kind of dish.” Ha! Did you just forget when you said “Anything.”?

There was a time when I had two dishes prepared for him to go with the rice. I asked him – “What do you want to eat from these two?” He answered me again with “Anything.” I told him – “No anything this time. You tell me this one or this one so I can put the other one inside the fridge and heat it for later.” He finally chose one. What a relief! I told this story to my siblings and they cheered for me! Yay! 😀

My father doesn’t eat something that’s too sweet. So if I offer him this dessert, I know what he’ll tell me – “This is too sweet. The sweetness in here is equals to my one month consumption of sugar.” Sorry, Paps! Don’t think that I will offer you this, coz I will not! 😛 I love you, Paps!

Although for those who loves flan and rich custard desserts, I know you will love this one – so velvety and oh so sweet! Anyway, you will not eat this everyday! This is a good treat once in a while. 😉

Grab your dessert at this week’s Fiesta Friday # 150, hosted by the talented Angie, with our co-hosts this week – Caroline and Tania.

Crème Brûlée

Difficulty: easy
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Ingredients:

1 ½ cups heavy/whipping cream
3 egg yolks
1/4 cup white sugar + 1 tbsp for each serving
1 tsp vanilla extract
1/8 tsp salt
½ tsp orange zest (optional)

Instructions:

Preheat oven to 300 F.
In a small saucepan, pour in the heavy/whipping cream. Turn on the heat to low and simmer. Set aside to cool a bit.
In a bowl, mix sugar, egg yolk and vanilla. While slowly beating using an electric mixer, slowly add the cream. Add salt and orange zest. Use a whisk to incorporate.
Divide your batter into small ramekins and place them in a roasting pan or a deep baking pan that can accommodate all your ramekins.
Pour in boiling water into the roasting pan, just halfway on the ramekins.
Bake for 35-45 minutes or until the custard is set.
Remove ramekins from the pan with water and let cool at room temperature.
Place them inside the fridge overnight.
When ready to serve, let sit to come to room temperature.
On top of each custard, add 1 tbsp of white sugar.
Using a kitchen blow torch, heat top of each custard until sugar caramelizes. Please be careful not to burn the sugar.
Serve and enjoy!