The classic French dessert, we’re going to use one last special kitchen item … a blow torch!
In the immortal words of Homer Simpson “fire made it good!”
Okay, so, how’d we do this?
To start, this is what you’ll need:
- 1 1/4 cups of heavy cream
- 2 egg yolks
- 1 tsp sugar
- 1 tsp vanilla
Grab a bowl for mixing. This glass bowl is being held in place by a lovely kitchen gadget called The Staybowlizer given to us by our equally lovely friends Tom and Lindsay
Add the yolks to the bowl
Add the sugar to the yolks
Whisk together until smooth
Now, on a stove top, add the cream to a sauce pan
Add the vanilla
(Other flavours can be added … heat with some peach leaves for a nice almond taste in your custard … just remember to remove the leaves after heating it up!)
Warm gently on the stove until the mix is now warm but not hot enough that it will cook the eggs
Slowly pour the cream into the mixing bowl, whisking the entire time
This looks properly mixed!
Now you’re going to take the bowl and pour the contents back into the sauce pan
Gentle heating again until the liquid is just reaching the boiling point. You should be able to draw a line on the back of a wooden spoon when it’s ready
Spoon the custard into individual ramekins or bowls
Let the custard set overnight in the refrigerator
Next day, time to make the crust!
You’ll need sugar (we’re using demerara style) and a blow torch
You can get this type of blow torch at most kitchen supply stores. They use butane and are filled like a common butane lighter.
Sprinkle the sugar over the entire top of the chilled custard
Get as much coverage as possible
Using the torch, heat the sugar on top to the point of burning
Don’t panic if you see smoke coming off the sugar
Keep going until all the sugar has been torched
Once it’s cooled, it’s ready to eat! Crack the hard sugar top with a spoon!
Don’t mind me … just gonna eat this here
So there you have it … Crème brûlée