Crème brûlée recipe

Prep Time: 25 minutes - Cook Time: 1+ hour - Servings: 6

Ingredients for 6 large or 10 small crèmes brûlées:

• 45 cl heavy whipping cream (or half-and-half for the lighter version)
• 6 egg yolks
• 15 cl of milk (or almond milk)
• 1 pinch of salt
• 150 g of white granulated Sugar
• Brown sugar
• Vanilla extract
• A few raspberry, or lemon zest, or banana chunks, or pineapple chunks (optional)
• Rum or liquor (optional)

Tools:

• Large mixing bowl
• Whip
• Ramekins
• Torch or branding iron

Instructions:

1. Pre-heat the oven to 250°F.
2. Beat the egg yolks (no use for the whites).
3. Add the sugar and a pinch of salt.
4. Add the cream, the milk and the vanilla.
5. Pour in ramekins.
6. (optionally) Add fruit in some ramekins.
7. Prepare "bain-marie": fill a long baking dish 1/3 with water and put the ramekins in it (the water should not go in the ramekins).
8. Bake for about 1 hour depending on your oven (they are cooked when firm but not hard).
9. Let cool down and put in the fridge for a few hours (they will be harder when cold).

Instructions for burning the caramel crust (just before serving):

Using a torch (I personaly use a Bernzomatic):
1. Put some brown sugar on the cold custard.
2. Put the flame on the brown sugar (not too close) and it will melt into caramel.

Using a crème brûlée branding iron (the old-fashion way):
1. Put some brown sugar on the cold custard.
2. Heat the branding iron by putting it directly on the burner until it's hot (but not turning red).
3. Put the iron on the brown sugar and it will turn into caramel.
4. If the branding iron is hot enough it can be used for 2 cremes in a row otherwise put it back on the burner before the next one.

Notes:

• Great w/ Sauterne wine.
• Replace the heavy whipping cream by some half-and-half (and cook 10 minutes longer) for a lighter version.