Crème Brulée

There are delicious desserts, and there is Crème Brulée… which heavenly sweet, which taste that drive our deepest imaginable places of our mind, every spoonful of Crème Brulée is a new discover of once unknown pleasures.

You will need (for 10 bowls):

• 1200ml (40oz) double cream
• 2 vanilla pods
• 12 egg yolks
• ½ cup caster sugar
• Brown sugar to burn

 You will also need:

• Oven tray
• Wooden spoon
• Whisker
• 10 dessert bowls
• Kitchen cloth
• Burner/Torch

How to do:

1) Pre-heat the oven to 150ºC (302ºF)

2) While the oven gets is temperature, pour the cream and the vanilla pods into a saucepan, medium heat until scalding;

3) Reserve;

4) Beat/whisk the egg yolk with the sugar for +/- 3 minutes, until you get a white creamy paste;

5) Combine the hot mixture with the creamy paste, stir until they stay together;

6) Pour the new mixture into dessert bowls;

7) In an oven tray place the kitchen cloth filling all the base/bottom;

8) Place the bowls on top of the cloth in the oven tray;

9) Fill, without covering the bowls, the oven tray with warm water (you are preparing a Bain Marie);

10. Place the oven tray, with the cloth and the bowls in Bain Marie into the pre-heated oven for 40 minutes (150ºC/302ºF).

11) Cool in the refrigerador;

12) Before serving, cover the mixture in the bowl generously with brown sugar and burn it with a kitchen torch.

Remember: In order to obtain a crispy cover that resembles like glass when you spoon it, burn a second brown sugar layer.