Delicious Creme Brulee

Delicious Creme Brulee

Creme Brulee is French for "burnt cream". It's a dessert consisting of a rich custard base topped with a hard caramel, created by burning a top layer of sugar with a kitchen torch, this is the fun part if you like to play with fire.
It is first attested in France, in Massialot's cookbook, in 1691. But in the early 18th. century it was called "burnt cream" in English, Creme Brulee sounds a lot better.

Ingredients

250 cc of milk
250 g of heavy whipping cream
1 table spoon of vanilla extract
8 egg yokes
150 g of sugar

Topping

100 g of sugar

Preparation

Mix the egg yokes with the sugar and add the milk and the heavy whipping cream. Strain the mix and pour it in individual ramekins. Heat the oven to 300 and pour enough hot water into pan to come half way upsides of the ramekins. Cook for 20 to 25 minutes. It's ready when the middle of the mix starts to coagulate. Take out the ramekins and put them in the refrigerator to cool off and serve cold.
Before serving cover the creme with a layer of sugar and melt with the torch to create the caramel layer.

Enjoy !!!