A Dose of Crème Brûlée ......

Son H Crème Brûlée ...............

"The origins of crème brûlée (pronounced krehm broo-LAY) are very much in contention, with the English, Spanish, and French all staking claim. The Spanish have taken credit for this sensuous custard as "crema catalana" since the eighteenth century, while the English claim it originated in seventeenth-century Britain, where it was known as "burnt cream" and the English school boys at Cambridge demanded it. It apparently wasn't until the end of the nineteenth century that common usage of the French translation came into vogue, putting it on the map from Paris to Le Cirque in New York City. Its wide recognition today seems to have given the French credit for inventing crème brûlée. "....Debbie Puente.

Crème brûlée (French for "burnt cream"; pronounced /ˌkrɛm bruːˈleɪ/ in English, IPA: [kʁɛm bʁyˈle] in French) is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill, or with a blowtorch or other intense heat source. It is usually served cold in individual ramekins.
The custard base is normally flavoured with just vanilla, but it can be enhanced with chocolate, a liqueur, fruit, etc. Sometimes the hardened sugar on top will be given a Maillard reaction, or caramelization, by igniting a thin layer of liqueur sprinkled over the top.... Wikipedia.

On Sunday son H made some crème brûlée and here I wanted to share the recipe with my readers.......

Ingredients:

300 milk

100 ml whipping cream

50 g castor sugar

4 eggs

1/2 tsp vanilla essence

4 tbsp brown sugar

Method:

In a saucepan combine whipping cream, milk and sugar and slowly bring to a boil. Remove from heat.

In another bowl, whisk the eggs and add to cream mixture together with vanilla essence. Mix well til blended and strained.

Pour the custard into ramekins. Then place ramekins into baking tray. Pour enough boiling water to baking tray enough to come half way up the sides of ramekins.

Place baking tray in a preheated oven and baked at 180 degrees Celcius for 30 mins til custard is set.

Remove from oven and leave to cool and refrigerate til ready to serve.

To serve, sprinkle a layer of brown sugar on top of crème brûlée and grill under a broiler or use blow torch to burn til caramelize.

Crème brûlée baking in oven.............