Cream Brulee

This recipe uses up 6 egg yolks, which is perfect after you've made macaroons, swiss meringue buttercream or some recipe that used up lots of egg whites. It requires only a few simple ingredients, yet it tastes so restaurant ready! Just make them in fancy ramekins and you'll fool everyone! It really taste better than it looks in this picture, try it and you'll not regret. 

Note: You'll need a propane torch (or broiler), and you'll also need to set up a water bath. 

Ingredients:

For custard:

6 egg yolks

4 tablespoons white granulated sugar

1/2 teaspoon vanilla extract

2 1/2 cups heavy cream 

For caramelized top:

2 tablespoon white granulated sugar

2 tablespoon brown sugar 

1. Preheat oven to 190 degree C (375 degree F). Boil some water to set up a water bath for baking later. 

2. Beat egg yolks, 4 tablespoons white sugar and vanilla in a mixing bowl till thick and creamy.

3. Pour cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from the heat immediately. 

4. Pour a little hot cream from the pan into the yolk mixture and whisk briskly. Then add the rest of the cream and whisk again (I just the some cream into the mixing bowl and whisked using the electric beater both of the times). There will be a lot of foam on the top, skim this off with a strainer and throw away. 

5. Pour the hot mixture into individual ramekins. A shortcut would be to directly strain the mixture into the ramekins.

6. Put the ramekins into the oven (set up a water bath). I always set up mine by arranging the ramekins on a deeper baking tray then pouring in the boiled water from the side into the baking tray. Even though the water level isn't high, it always works for me.

7. Bake them for 15-30 minutes. They are done when you shake the dish gently and the brulees jiggle slightly in the middle (gelatin like jiggle). At anytime if they seem to be browning too quickly put a aluminium foil to prevent the top from being burnt. 

8. Below is how it looks after baking. Leave them to cool in the waterbath (i left it in the oven as it seems dangerous to move the tray) for about 15 minutes then remove and put the brulees in the refrigerator to chill.

They are best served fully chilled. 

9. Just before serving, take the 2 tablespoons of white sugar and 2 tablespoon of brown sugar and mix them using a small spoon.  Using the same spoon spread a thin layer over the brulees. Place under broiler or use a propane torch to burn the tops (recommended).

It is crucial that you burn the top only before serving! If you burn and then refrigerate, the sugar may melt or soften, losing the supposed awesome crispiness of the caramelized sugar. 

Original recipe is taken from Allrecipes.com with modifications made.

Enjoy!