Happy New Year, one and all. I hope this post finds you well and working towards your goals for this new year. One of my goals for this year is to create more unique recipes for my (and your) enjoyment. Approaching 10 years ago, I went to France. It was there that I tried various different dishes from exotic cheese, nutella crepes, duck, escargot, and orangina soda. One of my favorite dishes I discovered there was creme brulee. In recent months, I decided to get around to creating this delicate French dessert.
For this recipe you will need the following: 4 ramekins, 4 egg yolks, 2 cups heavy whipping cream, 1/3 cup granulated sugar, 1 teaspoon vanilla, and 1/4 cup of sugar for the caramelized topping.
First step heat the cups of of heavy cream in a small pot on medium heat until it is hot but not boiling.

Next, whisk your egg yolks and mix with your sugar and vanilla

Your next step will be to add the egg mixture to your heated cream while being careful to stir it at a steady pace. Once all the mixture is together, pour it all evenly into your ramekins about 3/4 of the way to the top. Afterward, fill your baking container with hot water until it covers 3/4 of the ramekins from the outside.

Next, in an oven set to 325 degrees Fahrenheit, place the baking dish into the oven for 45 minutes or until the substance is set with some jiggle to it.

Once the custard has reached room temperature. Refrigerate for about 2 hours. Once chilled, remove the custard from the fridge and apply an even layer of sugar to all the ramekins on top of the custard. Once coated with the sugar, torch the tops of the custard with a butane torch/cooking torch until the sugar has been rendered carmalized

Once caramelized, it is ready to serve. Amy leftovers can be stored for up to 3 days maximum. And there you have it, a lovely french dessert you can enjoy anytime! Until the next time, dear readers, excelsior!









