I bought a cooking torch last week so I could make creme brulee. It took me twice as long to make because I had issues with filling the torch with the butane and forgot the boiling water. I also had a bit too much sugar on top, but overall it was a success and it was a yummy dessert.
Ingredients: 4 servings
- heavy creme: 1 cup
- sugar: 2 tablespoons
- egg yolks: 2
- vanilla extract: 1/2 teaspoon
1. Preheat oven to 300 F. Prepare some boiling water.
2. In a saucepan over medium heat, combine the creme and sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.
3. In a bowl, beat egg yolks and vanilla until smooth and light. pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended.
4. Divide mixture among four 4 oz. ramekins.
5. Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes.
6. Chill 2-3 hours.
7. Sprinkle sugar evenly over top of the cooled custards. With the cooking torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly.