How to make the PERFECT CREME BRULEE!

Crème Brulee is a desert that originated in Cambridge but has become associated with France. If made correctly it is absolutely one of the best deserts ever made.

Things You'll Need

• 4 Tbls of vanilla extract
• 4 cups heavy creme
• 6 eggs
• 1/2 cup sugar
• 2 Tbls of almond extract

Instructions

1. Make sure you use good vanilla and almond extract. You want like Adams or a good brand that has 35% alcohol. This is very important. If you have never make this before I am going to show the easiest and BEST way of making this. Me and my wife are huge crème brulee fans and I have tried all kinds of ways to make it until I perfected this way, trust me you wont regret it.

2. In a sauce pan add the 4 cups of heavy crème and the vanilla and almond extract. Bring to a boil over medium heat constantly stirring. When it start to boil it will start to rise in pan so be careful. When this happens turn off and set to the side to cool for 15 minutes. Stir it occasionally. It will start to set and you will smell one of the best smells from a kitchen you will ever smell. ENJOY!

3. 

   In a separate bowl whisk 6 egg (yolks) and the 1/2 cup of sugar. Mix it good until it turns into a lemon pudding looking mixture. Important step here is to mix good and make sure you only use the egg yolks not whites. Okay lets move on.

4. 

   Okay so you are probably thinking this is simple. It is but in this step you need to pay close attention. Pre-heat oven to 400 degrees F. Mix the egg yolks and sugar (lemon pudding) mixture and the cream mixture together. Mix these thoroughly. The crème should still be warm to hot. Once they are mixed where going to pour the mixture into 6 ramekin. I have attached a picture so you will see how to position these in the pan. The pan will be filled with water half way so remember this. I use cheap aluminum pans that you can buy at any grocery store. They cost about 3 to 5 dollars a piece and you can re-use. Fill the ramekin equally and leave a little room from the top so they don't spill over. Ramekin are really the best dish for this for I have tried different containers and do no get the same results. Once the ramekin are filled fill the pan halfway with water and foil the top. Stick a cookie sheet under the pan for stability.

5. Put into oven and cook for 1hr and 15 minutes. Remove the foil and stick toothpick about 1/2 way from side and if it comes out clean the custard is ready. Now comes the fun part!

6. Pull out custard and let cool. I usually cant wait so I will stick them into the refrigerator. When cooled sprinkle sugar (not brown) on top of the custard until it is covered in white. Invest in a propane torch. This is the ONLY way of doing it right. Sticking them in the broiler or cooking the sugar in a bowl then adding is so wrong. Go to wal-mart and but a propane torch for about $6.00. Torch the sugar on top until golden brown not dark brown. Let it slightly cool and serve when cooled. Make sure all the sugar gets melted and caramelizes.

7. Sit back and enjoy and if you like this desert as much as I do I am sure you will fall in love.

Tips & Warnings

• Ramekin are very important to the dish.

• Make sure the custard is done before removing from oven

• Make sure the all the sugar caramelize when heating the top

• This desert has been known to cause addiction.