Five simple ingredients to make this delicious elegant, refreshing, creamy and crispy topping dessert. I used to order it as a dessert in every time i went to dinner but since i started to cook and learnt the perfect recipe i enjoy made it at home. You'll be surbrised how easy to make this recipe with the taste of the homemade silky smooth custard, you will never think to buy it again from store.

In Spain they call it crema catalana and when i searched for the origin of the recipe i found it belong to a french chef in Paris called François Massialot served as a chef to Louis XIV family (1660-1733). And this recipe mentioned on his cookbook Le Cusinier Roial et Bourgeois.

The name burnt was used in the 1702 english translation. This recipe also appered in catalana cuisine and knew as crema catalana on the cookbook Llibre de Sent Soví (14th century).
Read more about the subject in wikipedia

Anyway, call it creme brûlée or crema catalan or English cream the recipe is the same and has a yummy taste. I present you my simple way to make it .

Creme Brûlée Recipe

Yield: 3 persons
Prep time: 15 mins
Baking time: 35 mins

Ingredients:

2 Cups heavy cream
5 egg yolks
1 tbsp vanilla extract
1/4 cup sugar
1/2 cup sugar for the topping

The way

• Preheat oven at 150°C.
• In a saucepan on a medium heat bring the cream to a simmer, but not to boil.
• Meanwhile, beat the egg yolks with the sugar and vanilla with a whisker, add the hot cream gradually and keep stirring.
• Filter the mixture to get off any lumps.
• Sit three ramekins in a deep tin at least 7.5cm deep, pour the mixture into the 3 ramkins.
• Pour enough boiling water in the tin around the ramekins, so it comes halfway up the side of the ramekins.
• Bake at 150 ° C (300° F) for abour 35 minutes.
• Take off the ramkins from the tin and place it on a wire wrak, cool about 15 minutes at room temperature.
• Cover the top of ramekins with plastic wrap and refrigerate overnight or at least 6 hours.
• Onver the surface of the cream sprinkels sugar, use a blow torch to melt and carmalise the sugar, refrigerate for another 20 minutes.
  Enjoy!

Thanks for reading.

All my recipes and food photos are original and were taken with my Nikon D3400; Be free to UPVOTE, COMMENT and RESTEEM my post, also check out my latest recipes here:

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Love,

Angie