This is one of my all time favorite desserts. I remember the first time I had it – my mum had made it for a dinner party she was having and there was one left over and I got to have it! I fell in love with it at first mouthful; actually it was before that, when I got to break the hard sugar top with my spoon. Making creme brulee is not difficult, it’s made up of egg yolks, milk, cream and sugar. The special ingredient is a vanilla pod! Once the custard base is cooked you can keep it in the fridge until needed and then you make the hard sugar top by sprinkling some sugar over and grabbing a blow torch and crystallising the sugar. I can’t get over how many people love a blow torch. I had to stop filling mine up as it kept getting ‘played’ with in the kitchen. If you don’t have a blow torch I have read that you can use a grill too. All you need to do is surround the brulee with ice blocks to keep it cool while it is under the grill.
Cracking the top!
Creamy centre!
I have had some interesting experiences with blow torches, read the March Madness post from earlier this year to hear one story.
