Crème Brulee

Picture From: http://www.blissoriginals.com/creme%20brulee.jpg

Hi guys! It's 12 pm in the night and way past my bed time, but I'm still awake and making this post. I accidentally deleted my post which was suppose to be this post and I have to do this all over again. Damn Blogger. That aside, as you all can see from the title, I'm gonna tell you and hopefully the world that food is amazing. It's like magic. O.O Nevermind that, creme brulee is an awesome dish that ends your meal with a Boomz. XD The warm and creamy texture of this great dessert is a must-have favourite for cream lovers so here's a really easy way to make Creme Brulee You'll need: 4 eggs Vanilla Sugar Heavy cream Salt You'll want some custard cups or ramekins, too. Step 1: And here are the tools you'll need: A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350F/180C. Step 2: Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute. Step 3: Next, put 4 tablespoons of sugar into the mixing bowl. Step 4: Add 1 pint of heavy cream. Step 5: Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar. Step 6: While that's going, whisk those yolks a bit. Just enough to break the yolks up and smooth it out some. Step 7: When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla. Step 8: After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan. Step 9: Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet. Step 10: Bake @ 350F/180C for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake. Let them cool a bit and then pop them into the fridge. It's best to chill them overnight, but they're certainly edible after a few hours of chilling. Step 11: When you're ready to serve, get out a butane torch of some sort. I've got a nice one that came in a set with the ramekins. There are plenty of options. If all else fails, you can melt the sugar under the broiler. Step 12: Sprinkle on some sugar.(Upon one's preferance of plain, brown or vanilla) Recipe from: http://visualrecipes.com/recipe-details/recipe_id/344/Easy-Creme-Brulee/ And that pretty much wraps up my post for today. =) Pieces out XD