MY MOST ABSOLUTELY POSITIVELY FAVOURITE

Creme Brule
♥♥♥♥♥♥♥♥♥♥♥♥

Ingredients:
*************
1/2 cup of sugar
4 egg yolks
1 pint (2cups) heavy cream
1 tsp vanilla extract
Powdered sugar for the crust

Tools and utensil:
*******************
Baking and cooking pans
Mixing bowls
Ramekins or tea cups
wire whisks
Propane torches (optional)

Instructions:
*************
1. First,heat the oven to 275 degrees f.

2. Meanwhile, scald the cream and vanilla extract by heating them in a non-reactive pan over low heat until steaming.

3. Next, when the cream is hot, whisk together the egg yolks and sugar until well blended.

4. Once the cream start to steam, shut off the heat.

5. Then, pour a little bit of cream (around 1/2 cup) into the egg yolks while whisking quickly. This will slowly heat the yolks, reducing the chance of curdling them.

6. After that remove the whisk from the eggs, start whisking the cream and steadily pour the yolks into the cream while whisking quickly.

7. When thoroughly mixed, divide mixture into oven-safe individual ramekins.

8. For best results, optional step is to chill the filed ramekins overnight before cooking.

9. Place ramekins/tea cups in a tall sided baking pan. Pour simmering water into the pan about halfway up the sides of the ramekins.

10. Bake 35-45 minutes.

11. Cover and chill at least two hours.

12. When ready to serve, sprinkle the top of each serving with a thin, even layer of sugar.

13. Used a profane torch or the oven's broiler to caramelized the sugar. Broil for 20-30 seconds within at least an inch of the flame or heating element.