Crème Brulee

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Guess who’s got a blow torch, guess who’s got a blow torch?

Yes, ME!!!

I love Crème Brulee and this recipe worked out FANTASTICALLY!! Not to brag overmuch, but this tasted wonderful. It was worth waiting overnight for.

2 C cream
1 tspn vanilla extract
5 egg yolks
1/3 C caster sugar
2 Tblspns brown sugar

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Place the cream and vanilla in a saucepan and stir once in a while over a low heat for about ten minutes. Once the cream simmers, take it off the heat. Don’t let the mixture boil.

While the cream is cooking, whisk the egg yolks and caster sugar together and organise the ramekins. I sat the ramekins on top of a folded tea towel in one of the slice tins that He Who Eats All of Our Leftovers made for me (the tea towel is so the ramekins don’t slide around). Turn on the oven (130 degrees Celsius) and boil the jug now too so you are ready to make the water bath as soon as the mixture is ready to go in the oven.

Once the cream is simmering, take it off the heat and whisk it into the egg yolk mixture.

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Pour the mixture into the ramekins, then re-boil the jug and pour water into the tray around the ramekins, to about half way up the sides.

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Bake for around 30 minutes. They should be slightly wobbly in the middle. Refrigerate overnight.

Before serving, sprinkle with brown sugar and whip out the blow torch!! The smell of the sugar is sensational at this point, but just wait until you taste these…

My plan for the leftover egg whites is to make meringues, so this is a win win day for baking in my house.

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