Creme brulee

This dessert is a delight, with its rich, unctuous cream and caramelized sugar topping. For my part, I always make this recipe after I’ve made an Angel Food cake, which requires eleven egg whites to prepare. So I make this crème brûlée recipe with the remaining egg yolks.

Ingredients

• 12 egg yolks
• 1 cup sugar
• 4½ cups of 35% whipping cream
• 4 tbsp. brown sugar

Preparation

1. Preheat oven to 325ºF. Lightly butter ramekins (125 ml).
2. Place egg yolks in a bowl and add sugar. Mix well and fold in the cream.
3. Divide mixture between 12 ramekins. Place ramekins in a large Pyrex dish and add water until halfway up.
4. Bake for 1 hour.
5. Cool in the fridge. Crème brûlée will keep for up to 3 days in the fridge.

Just before serving, spread the brown sugar in a thin layer and caramelize with a kitchen torch.