Crème Brûlée

I've been wanting to post this for a long time, but I keep forgetting...

Anyway, I lost the recipe the last time I made it and this is what I can remember. I'm pretty sure of everything except the sugar. But then again, always adjust the sugar to your own liking. I never really like my desserts too sweet!

This is by far my favourite dessert!

Crème Brûlée
Makes 8

600 ml heavy cream
5 large egg yolks (size 8) or 6 small egg yolks (size 6) --> approx. 1 egg yolk per 100ml heavy cream
1/4 cup sugar -> adjust this!
1/2 tsp vanilla essence
icing sugar as needed for topping

1. Whisk yolks with sugar until creamy and light in colour.
2. Heat cream + vanilla in saucepan until just under boil.
3. Temper egg yolks then put yolks into saucepan.
4. Put back on heat constantly whisking, until a little lumpy.

5. Put tea towel into roasting pan, put ramekins on tea towel.
6. Pour mixture into ramekins. Put roasting pan in oven rack with rack sticking out of oven.
7. Pour boiling water into the roasting pan halfway up ramekins.
8. Cook for 40mins, 170C

Once the ramekins cools down, put into the fridge until ready to serve.

9. Place about 1mm of icing sugar on the cooled crème brûlée
10. Either use a blow torch (if you want to eat it cold) or place in a grill oven (if you want a warm dessert) until the icing sugar is browned but not too burnt (as pictured). Use your judgement here, keep an eye on it if you put it into the grill!


Ref: many sources, I adjusted and made it my own :)