Crème Brulée. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home.

I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. It's even fun to say, even if it is a pain in the neck to type. You can have Crème Brulée using 5 ingredients and 8 steps. Here is how you cook that.

Ingredients of Crème Brulée

Prepare 5 of egg yolks.
You need 100 g of sugar.
You need 2 cups of whipped cream.
It's 2 teaspoons of vanilla extract.
It's 1/4 cup of sugar, granulated white, for the caramelized top.

I've loved it for a I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the. Crème brûlée, meaning "burnt cream," is a delicacy enjoyed by many. It has a sweet, creamy taste and a crunchy and smooth texture, all in the same bite. Fortunately, it is simple to make and will impress.

Crème Brulée instructions

Preheat the oven to 180C.
Mix the egg yolks and the sugar until you get a fluffy and pale yellow mixture..
Add in vanilla extract and mix well..
Slowly add in the whipping cream and whisk until well blended..
Pour the cream mixture into ramekins or custard cups and bake in the oven for about 1 hour..
Remove and allow to cool at room temperature. Then refrigerate for about 2 hours, until it holds together..
To serve, sprinkle evenly 2 teaspoons of sugar over each custard cup, then caramelize it either by using a blow torch or by placing the ramekins under a broiler for about 5 minutes, until the top turns golden. While broiling, rotate frequently the ramekins so that they are evenly cooked from all sides..
Leave to cool for few minutes then serve..

Crème Brulée is a French term for what English people refer to as Burnt Cream. When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each crème brûlée, then caramelise with a chefs' blow-torch. Breaking through crème brûlée's crispy caramelized top into a thick creamy custard base is pure bliss. The history of crème brûlée is complicated and hotly debated. Chefs in England, Spain and France all claim they created the first version of this delicious dessert.