My very own Cremé Brûlée

My first post in 2010! I was busy for the last few days cause mamaks little brother and his girlfriend was in town. We were up and about taking them sightseeing and 'celebrating' new year. After 5 days at the bodensee, they drove back home today. So today I have the time for some therapeutic baking and cooking.

I watched Amelié years ago, dream of eating this desert since. I read about it, seen it on foodblogs and I hear that many have fallen in love with it. So everytime I walk into a restaurant I search the desert menu for it. Sadly I had not much success finding it.

The first time I ate them was probably two years ago. It was instant cremé brûlée mind you, packed in little glasses with sachets of brown sugar to sprinkle and to burn. I didn't own a blow torch so I put it under the oven grill. Sadly it didnt get the same burnt effect but the cream was delicious. It was then I decided that I like cremé brûlée. So now and again I order them as a desert, when I get the chance. I still remember eating it as desert at pastamania with hunny bunny. Hang ingat dak hunny?

Anyway being a terribly romantic man, mamak gave me a blow torch for christmas... muahaha. At last, I could make my own cremé and brûlée it.

Here's the full recipe. I made a small batch, half of the original recipe (takut tak jadi..hehe).

Cremé Brûlée

6 Egg yolks

100g Castor sugar (this amount was too sweet for my taste)

500ml Double cream

1 Vanilla pod

Method

1. Preheat oven at 140°C.
   
2. Whisk the eggs with sugar.
3. Heat double cream in a pot, scrape the vanilla pod and add to the cream. Cut the vanilla pod into pieces and add to the cream.
4. Bring the cream to a light boil. Take of the heat and sieve. Bring the cream to a light boil again.
5. Pour the cream slowly into the egg mixture, whisking as you pour. The cream should thicken slightly.
6. Sieve the mixture into a jug.
7. Prepare ramekins in a big caserole dish. Pour the mixture into the ramekins until about 2/3 full. Pour hot water into the caserole dish.
8. Bake in the waterbath for 30 minutes (according to the size if your ramekins) at 140°C. The cremé will be slightly wobbly, but will set as it cools.
   
9. Let the ramekins cool completely before you store them in the fridge.
10. To serve, sprinkle brown sugar and shake off access sugar. Burn the sugar with a blow torch (my favourite part!!) until they form a caramel surface on the cremé.
    

Hmm...yummy, I love it and its not as complicated as I expected. Totally making this again!