Creme Brulee

Creme brulee... you know this  very "chic" dessert that they make you pay a fortune in restaurants? Well here is a recipe to make it yourself, better than at a restaurant, and for much cheaper!

Before starting, you NEED to have a kitchen blow torch (which you can buy for about $20 http://www.amazon.com/BonJour-Brulee-Culinary-Brushed-Aluminum/dp/B000G9OYX4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1335805304&sr=1-1). If you don't have that, forget it, it's a huge hassle.

Time it takes:

• 15 min to prepare
• 1h to cook at 100°C (210°F)
• 2h to cool down in the fridge

Material you need:

• a kitchen blow torch
• 6 little ramekins
• a whip
• a pot
• a big bowl

Ingredients:

• vanilla (extract or pure)
• 15 cl (2/3 cup) milk
• 35 cl (1+1/2 cup) liquid cream
• 5 egg yolks
• 80 g (1/3 cup + 1tbsp) fine sugar
• 60 g (1/3) brown sugar 

Recipe:

• Preheat your oven at 100°C (210°F).
• Pour milk and cream in the pot.
• Add the vanilla extract (how much you put depends on your taste).
• Heat this up slowly until it boils while whipping from time to time so that it doesn't attach at the bottom of the pot.

• In the big bowl, whip vigorously the yolks and the fine sugar.

• When the milk+cream boils, incorporate it slowly to the yolk+sugar while whipping to make sure you get an homogeneous liquid cream.

• Pour the liquid equally in the ramekins.

• Put in the oven for 1h. After an hour, the cream should have solidified a bit but it should still be "shaky".

• Let it cool down.
• Put it in the fridge for 2h to have it nicely cold.

Just before eating the cream:

• Take it out of the fridge.
• Sprinkle 10g of brown sugar (or more if you prefer) on top of the cream.

• Use the blow torch to burn it and transform it into caramel. This should make a thin solid crust on top of the cream.

• Enjoy!