Creme Brulee
It is simply an egg custard topped with a hard, toffee crust. Creme brulee is a symphony of sweet, creamy perfection. A simple combination of cream, egg yolk, sugar and vanilla. Topped with a disc of hardened caramel which needs to be cracked through to access the dessert.
Ingredients:
- 6 egg yolks
- 2 cups whipping cream
- 1/3 cups granulated white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grate lemon peel
- 1/2 cups granulated brown sugar
Preparation:
Preheat oven to 300 degrees F (150 degrees C)
In a small bowl slightly beat egg yolk using wire whisk. And a large bowl stir whipping cream, granulated sugar and vanilla until well mixed. Add egg yolks, beat with wire whisk until evenly colored and evenly blended. Pour cream mixture evenly into ramekins.
Place pans carefully in the oven. Pour enough boiling water into pan. Be careful not to splash water into ramekins. Water should be two-third of the height of the ramekins.
Bake until 30 to 40 minutes. The top should be light golden brown and sides are set. The center eill be jiggly.
Carefully transfer the ramekins in a cooling rack. Cool to room temperature for 2 hours and cover tightly with plastic wrap. Refrigerate until chilled for at least 4 hours but not more than 48 hours.
Sprinkle brown sugar on top of the custard. Caramelized brown sugar using a holding kitchen torch until brown sugar is completely melted and turns into golden brown.
*Custard toppped with burnt sugar, cream, mangoes and walnuts*