Crème brulée

Eating crème brulée is so satisfying, yummy and delicious. I made them for my mother-in-law's mother's day dinner. Always a hit and really east to make. If you don't' own a torch, simply turn your oven to a high broil and watch the sugar dissolve and turning brownish.

Last week has been crazy for me .... I needed to take Ethan to a paediatric ophthalmology appointment, then find his perfect new pair of glasses. Not an easy task at all, let me tell you about that. Kids glasses have gone all fancy these days ... not the way I remembered when I got my first pair of glasses when I was a teenager. After I spent a whole day glass shopping with Ethan, we settled for a Japanese semi-rimless titanium frame, photo chromatic and anti-glare lenses etc ....... my gosh, I spent a mini fortune for his first pair of glasses, but most importantly, he was super happy and let's not forget, he looks so cute with it.

Crème brulée, adapted by Ina Garten

1 extra-large egg
4 extra-large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
1 teaspoon pure vanilla extract (I used a Vanilla bean instead !!!)
1 tablespoon orange liqueur (recommended: Grand Marnier)

Step 1:
Preheat the oven to 300 degrees F.

Step 2:
In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.

Step 3:
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.

Step 4:
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Serve & Enjoy !!!!