When you got a mini flame thrower in the kitchen or correctly known as a chef torch or blow torch, what better dessert to play with that little toy then making a creme brulee. Creme Brulee is basically a dessert consisting of a rich custard base top with a hard candy shell. This dessert can be made up to 2 days in advance and simple top it with sugar and burnt it right before serving.
Recipes: (make about 4 serving)
370ml Whole Milk
1 tblsp Earl Grey tea
4 Egg yolk
75g Sugar
65ml cream
- Preheat oven to 100 degree C
- Bring milk to a boil in medium saucepan, Stir in tea leave and leave to infuse for about 4 to 5 minutes
- Strain the milk and discard leaves
- Whisk Yolk, sugar, cream together but not try not to incorporate air.
- Drizzle the milk slowly into the yolk mixture, whisking constantly
- Pour custard into ramekins.
- Place ramekin on a baking sheet and slip it into oven
- Bake for 45 minutes or knife inserted in the center comes out cleans.
- Cool at room temperture then chill for at least 2 hours before serving.
- To serve, spriinkle a thin coat of sugar over chilled custards and burn it using the "mini flame thrower" going a a smooth circular motion as you burn. Once caramelized, serve immediately.
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