PERFECT CREME BRULEE 4 WAYS...

 Terlebih bakar masa di dalam oven, memandangkan saya tidak mempunyai chef's blow-torch.

Tetapi pencuci mulut berasal dari Peranchis ini sangat sedap.  Tidak rugi mencubanya.

Akan mencuba lagi jika ada kesempatan untuk membeli 'blow-torch' nanti...

PERFECT CREME BRULEE 4 WAYS

adapted from :    biggerbolderbaking.com@Gemma Stafford

Ingredients :

2  cups full cream  (500 ml)  (I use  Dairy Whipping cream)

2  tsp  vanilla extract

1/2  vanilla pod and seeds  (if you have one)

1/2  cup  caster sugar, plus extra for the topping

6  free-range  egg yolks  (I use grade A eggs)

Directions :

1.  Preheat the oven to 150'C/300'F.

2.  Pour the cream into a saucepan.  Add the vanilla extract.  Split the vanilla pod lengthways and scrape the seeds into the cream.  (Optional, but a nice touch).

3.  On medium-heat, gently bring the cream to boiling point.  Turn off just when it is about to come to a boil.  Let it sit to 10 minutes to infuse the vanilla pod for stronger flavor.

4.  In a separate bowl, beat the sugar and egg yolks together in a large heatproof bowl until well combined.

5.  Pour the cream over the egg mixture and whisk.

6.  Strain the mixture through a fine sieve into a large jug, this will remove any bits of vanilla pod and cooked egg.

7.  Pour your custard into to fill 6 ramekins to about two-thirds full.

8.  Place the ramekins into a large roasting tray and pour in enough hot water to come halfway up their outsides.  (This is called a bain-marie).

9.  Place the bain-marie onto the centre shelf of the oven and bake for 40-45 minutes, or until the custards are just set but still a bit wobbly in the middle.

10.  NOTE :   Depending on the size and how deep your dishe is cooking, time maybe different, check on your brulee after 25/30 minutes.

11.  Remove the ramekins from the water and set aside to cool to room temperature.  Chill until needed.

12.  When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each creme brulee, then caramelise with a chef's blow-torch (if you are lucky enough to have one).  Otherwise CAREFULLY brulee under a hot grill/broiler.  Just for 2 minutes or so until the sugar colors.  Don't leave unsupervised or you can curdle your creme brulee and it will be liquid.

13.  For the additional flavors you can add Chocolate in the bottom of your dish, raspberries and dissolved instant coffee.  When adding coffee, taste to make sure it is strong enough...