I have a very simple creme brulee recipe that my siblings and parents and some friends are crazy about. One of my brothers have tried making it himself and not surprisingly, he was successful in making it.
Have a go if you have the time and you want to serve some refreshing dessert. One serve of this is just the right amount to end your lunch or dinner. Then during the night, sneak into the kitchen and have another one 🙂
6 egg yolks (you can save the whites for meringue)
½ cup caster sugar
600 mls thickened cream
Demerara sugar (if you do not have demerara, use brown sugar, or coffee crystals or perhaps plain white sugar)
Preheat oven to 150 degrees C (fan forced oven).
Place ramekin dishes in roasting pan. Fill the pan with water up to halfway up the sides of the dishes. Set aside.
Place the cream in a small saucepan over medium heat and bring to a simmer (DO NOT BOIL). Turn off heat.
Whisk the egg yolks and the caster sugar together until well combined and light in color. I use my mixer here.
Gradually mix in the cream. This time, I use a spoon to mix them together as I do not want a lot of bubbles to form. I just want them to be incorporated with each other.
Pour evenly on dishes.
Bake 25-30 minutes or until set. Remove (be careful as the water could slosh on your hand or into the dishes!) and cool down.
Now here is where we might differ: some people would put the dishes in the fridge. I, on the other hand, prefer to put them in the freezer for about 4 hours or overnight. Nothing wrong with refrigerating, but the texture would be softer and I want mine firmer but soft and creamy — you will understand this when you try it.
Before serving, sprinkle demerara sugar evenly on top of each crème brulee and blowtorch to caramelize. This will form a crusty sugar coat that you will crack with your teaspoon when you dig in. Heaven.