Looking for a truly impressive dessert? It's time to learn how to make creme brulee. And yes, you do get to use a blow torch for this creamy, caramely, crackly treat.
Total Time:50 minutes
Yield:3 servings 1x
1 whole egg
2 egg yolks
1/4cup sugar, plus 3 teaspoons for the top
1-1/2cups heavy cream
1/2 teaspoon vanilla extract
1-1/2 teaspoons Triple Sec or other orange liqueur
Preheat oven to 300 F (150 C) and put a kettle of water on to boil.
Put your heavy cream in a small sauce pan over medium heat. You want it to get hot, but you don't want it to boil, so keep a close eye on it. At the first sign of a bubble, remove it from the heat.
While your cream is getting hot, beat together your eggs and sugar in a large mixing bowl with an electric mixer.
With the mixer on low, slowly add in your hot cream. Stir in the vanilla and orange liqueur.
Pour the mixer through a mesh sieve to catch any thick eggy bits, then pour it evenly into three 6 ounce ramekins.
Place your ramekins in a rectangular cake pan. Pour the water from your recently boiled kettle into the cake pan until it comes about half way up the side of the ramekins.
Place the whole thing carefully in the oven and bake for about 30-35 minutes or until there's just the slightest hint of a wobble.
Allow the custard to cool to room temperature, then put it in the fridge for at least two hours.
Sprinkle a teaspoon of sugar evenly over the top of each custard, and use your kitchen torch to melt the sugar. If you don't have a torch, you can place them under the broiler for a few minutes, but keep a close eye on them.
Give everything a few minutes to cool off before serving.