I am a very picky eater. I have been spoiled by my upbringing ( it is difficult to beat my mom, aunt and grandmother’s cooking), and as a result, I am not easily content with my meal. While some of my friend may be happy with a warm meal, I am more satisfied with one that will open my senses and will pleasure my sight. The same goes with dessert. In fact, I can even say that it gets worse. As I worry of my size, and my health, I don’t always indulge. It has to look appealing and it has to sound amazing before I will venture to take a bite. My most favorite dessert are, I am sorry ( or not;0) to say French. I like the delicateness of French desserts and the airiness. I am fan of mousse, and cream dessert more than cakes. Among my most favorite desserts you will find Creme Caramel and Creme Brûlée.

This Sunday as I was getting ready to make Pistachio Macarons for my sister-in-law, I was left with a dozen of yolks. What do you do with yolks… well mostly cream;-) Though the answers can be endless, as many French desserts require yolks only ( creme anglaise, creme patisserie, Cream puffs, Bavarois, Charlotte, Custard…) I decided to go with Creme Brûlée as they are my daughter’s boyfriend favorite and he was coming for dinner….

Do you know that Creme Brûlée is one of the easiest dessert there is?!?! The key is to have the right ingredients:-” and the right recipe and everything is easy from there.

Ingredients for 8-10 individual portions of creme brûlée:

• 3 cream of heavy cream
• 1 cup of milk
• 9 yolks
• 3/4 cups of sugar + more sugar for sprinkling
• 1 tbsp of vanilla paste ( or vanilla extract)

1. Mix the cream with the vanilla paste, pour the mixture into a large pot and bring it to boil.
   
2. After it has come to boil, let it cool down a bit.
3. Turn the oven to 325.
4. While, the cream is cooling, place the egg yolks in a large bowl, add the 3/4 cup of sugar and beat well until the mixture whitens.
5. Slowly, pour the milk over the mixture and mix well.
6. Place the containers inside the deep flexiflat that you would have placed over the medium perforated sheet.
   
7. Pour the cream in each container. Pour water around the individual containers. Place the pans in the oven in the medium rack of your oven and cook the cream for 30-35 minutes.
8. When the cream has baked for 30-35 minutes, remove them from the oven and let them cool completely before placing them in the fridge to cool ( they will need to cool for at least 1 hour).
9. Keep the cream in the fridge until you are ready to serve them.
10. When it is time to serve them, sprinkle some sugar over each cream,
11. and with a torch burn the sugar to cake the caramel crust.
12. Serve and enjoy this scrumptious dessert…

Bon Appetit and Happy Cooking!!!

Bon Appetit and Happy Cooking!!!