Creme Brulee

Yes that is right I got a blow torch for the kitchen. Am I crazy? Maybe...ok probably! This is something I have wanted to attempt for a while but honestly thought the process would be A LOT harder then what it was. Seriously this is simple. Since this was my first time I did some recipe research meshed a few recipes and techniques together and I came up with this silky smooth custard.

The following recipe makes about 4 4oz Ramekins (one will be not so full)

1 cup Heavy Cream
2 tablespoons + 3  tbsp sugar
4 egg yolks
1/2tsp vanilla extract
1/2 cup fresh blueberry

1. Preheat oven 300 degrees F. Fill your tea pot and boil her away

2. In a ssaucepan over medium heat combine heavy cream with the 2tbsp sugar. Cook, stirring occasionally until small bubbles start to appear. Take off the heat and set aside.

3. In a bowl, beat egg yolks and vanilla until smooth and light.

4. Pour hot cream mixture into egg yolks 1tbsp at a time. DO NOT RUSH THIS!! You need to do this slowly. While incorporating the cream constantly wisk the eggs. Do this so the eggs don't scramble. Beat until well blended and cream is incorporated into eggs, the color of the eggs will lighten.

5. Strain blended egg and cream mixture through a fine mesh sieve into a large measuring cup with a spout. This will make it easier to eye how much to put in each ramekin and easier to pour through the spout.

6.  Place a small handful of Berries in the bottom of each ramekin and top with custard.

7. Arrange ramekins in a baking pan and place on the middle shelf of the preheated oven. Fill pan with boiling water from your teapot bringing water halfway up the sides of your ramekins. Be very careful not to burn yourself or to get water in your custards. Cover with foil. Bake until custard is just set. About 25-30minutes. I also turned off the oven and let the custards sit in the closed oven for about 20 more minutes.

8. Remove from oven and from pan, cover each Ramekin with plastic wrap. Place the plastic wrap directly ontop of the custard. Chill for 2-3 hours

9. Right before serving sprinkle sugar evenly over top of cooled custards. With your torch move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately garnish with a few fresh blueberries.

Tip: if you don't have a kitchen torch or are intimidated by one you can use the broiler. crank it up to high pop the ramekins under but keep a very close eye on them as the sugar does burn quickly.

Glossy Glassy top with a silky smooth custard underneath topped with fresh fruit...does it get any better then that?

I have several ideas for some different flavors since I do have a blow torch to use.

Enjoy!!
<3 Laura ^.^