Crème Brûlée

How to prepare crème brûlée

1. Put the sweet cream, the contents of the vanilla pod, and 2 tablespoons of sugar in a pot and heat over low flame until the sugar dissolves. It doesn't need to boil, just let the sugar melt. Remove from heat and let cool.
   * You can add other flavors although vanilla is the classic aroma; some suggestions: cardamom, orange zest and cinnamon (as in crema catalana), lemon zest, nutmeg and lemon zest, etc.
   ** Don't forget to put the vanilla pod in the essence bottle 😉
2. Meanwhile, beat the egg yolks with 2 tablespoons of sugar until the sugar is completely dissolved.
3. Add the salt and vanilla extract (if you didn't use vanilla pods) to the eggs, then slowly start pouring in the cream which is now just lukewarm.
4. Pour the mixture into 2-4 heat-resistant ramekins (depending on how large you want the portions). If you've chosen flavors like orange zest, don't forget to strain the cream through a fine sieve as you pour into the ramekins.
5. Place the ramekins in a baking pan and pour hot water into the pan until it reaches halfway up the ramekins.
7. Bake at 130°C (265°F) for about 45-55 minutes.
8. Let cool, then refrigerate overnight (minimum 4 hours).
9. Sprinkle 1 teaspoon of sugar over the cream and place the ramekins under the broiler (heat from above) about 10 cm from the flame. Let it cook until the sugar turns golden brown. Remove the ramekins, sprinkle another teaspoon of sugar on each, and broil again until the second layer of sugar caramelizes. Be careful! Don't take your eyes off the ramekins while under the broiler - the sugar burns very quickly, it takes about 1-2 minutes, you must watch it closely. If you don't have a broiler, you can caramelize the sugar with a kitchen torch.

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