Crème brulee


Crème brulee recipe was posted before.  It is here:  

I have one egg yolk left from macaroon earlier, so that is a perfect excuse for making crème brulee!


I halve this recipe since I have only one egg yolk and only two of us in the house.  There should be enough to serve two to three people.



2 egg yolks
1/2 teaspoon vanilla exact (vanilla beans are preferable)
1/4 cup sugar (increase sugar amount if you have a sweet tooth)
1 cup heavy cream
sugar to sprinkle on top



Preheat oven to 300F/150C.

In a medium bowl, add egg yolks and sugar; beat until they are well combined. The mixture should be creamy and light yellow color. 

Add heavy cream to a small saucepan, heat over medium low heat until the cream becomes hot but not yet boils.  Remove from heat and spoon over onto egg yolk mixture. Whisk while adding the hot cream.

Divide the cream among two to three shallow ramekins.  Drain the cream to get rid of any big air bubbles if necessary.

Fill the baking pan with hot water.  Place ramekins in the center of the baking pan.  Bake 28 to 32 minutes.

Refrigerate them for at least 2 hours.



Refrigerate for another 30 to 40 minutes.