Crème brûlée

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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?

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To start, this is what you’ll need:

  • 1 1/4 cups of heavy cream
  • 2 egg yolks
  • 1 tsp sugar
  • 1 tsp vanilla

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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

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Add the yolks to the bowl

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Add the sugar to the yolks

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Whisk together until smooth

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Now, on a stove top, add the cream to a sauce pan

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Add the vanilla

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and stir.

(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!)

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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

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This looks properly mixed!

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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

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Spoon the custard into individual ramekins or bowls

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Let the custard set overnight in the refrigerator

Next day, time to make the crust!

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You’ll need sugar (we’re using demerara style) and a blow torch

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You can get this type of blow torch at most kitchen supply stores. They use butane and are filled like a common butane lighter.

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Sprinkle the sugar over the entire top of the chilled custard

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Get as much coverage as possible

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Using the torch, heat the sugar on top to the point of burning

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Don’t panic if you see smoke coming off the sugar

Keep going until all the sugar has been torched

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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

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So there you have it … Crème brûlée

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Bon Apetit!

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