Easy Yummy Cookery

How many of you can relate to this? To being at the hectic period of revision, exams being just days away and you do everything else other than revising? That always happens to me, yes, I'm blaming it on the craze of baking rather than on my laziness! Well, since my sister's friend was coming home, I needn't more reasons to bake some good Crème Brûlée! I am pretty sure many of you think that Crème Brûlée hold its origin from France, however it is claimed that it's birthplace is from England! Well, its origin is still debatable today! England, France and Spain all claim they have created the first version of Crème Brûlée. Crème Brûlée is, basically an egg custard with a hard caramel/toffee crust on top! For me, personally, no Crème Brûlée is a Crème Brûlée if you can't hear the crack of the hard crust!!


Equipment:

• Measuring Cups
• Measuring Spoons
• Blowtorch
• 4 ramekins
• Baking tray (should be deep enough)

Method:

• Preheat the oven to 130˚C and in a baking tray place 4 ramekins.

• In a pan bring the cream and vanilla pod to a gentle boil.

• Meanwhile, in a bowl, beat the caster sugar and the egg yolks until white and creamy.

• Pour the cream over the egg mixture and keep beating [you do not want to cook the eggs].

• Strain the mixture and allow cooling for a minute or two.

• Fill the ramekins 3/4 way. Pour in water in the tray upto 2/3 way of the ramekin.

• Bake for 40-45 minutes, or until the custards have only just set. [Should be still wobbly]

• Remove from oven and baking tray, placing the ramekins on a cooling rack.

• Allow to cool and refrigerate for 4 hours or upto 24 hours. 

• When you are about to serve them, sprinkle 1/4 tbsp of sugar on top and using a blowtorch, caramelise the sugar!

Voila! Happy Eating!!