creme brulee

We wanted a rich and creamy custard that wasn't too sweet, so we could fully enjoy the signature crunchy layer of caramelized sugar on top. By only using egg yolks, we achieved a soft and creamy texture. We tried using milk and half-and-half but, in the end, we landed with heavy cream for its richness. Whole vanilla beans give a more intense, pure vanilla flavor that you can't get from extract. We also like seeing the vanilla seeds flecked throughout the custard.

The Best Creme Brulee

heavy cream

1 vanilla bean, split lengthwise

salt

12 tablespoons sugar

7 large egg yolks

Arrange a rack in the center of the oven and preheat to 300 degrees F. Line a large heavy roasting pan (a turkey roasting pan works great) with a clean kitchen towel and place 4 six-ounce ramekins on top of the towel spaced a few inches apart.

Heat the cream in a medium saucepan over medium heat. Using the back of a paring knife, scrape the vanilla seeds from both halves of the pod. Add the seeds and pod to the cream. Whisk in the salt and 3 tablespoons of the sugar and bring to a boil. Remove from the heat.  

Vigorously whisk the yolks and 3 more tablespoons of the sugar in a large bowl until pale yellow and very thick and creamy, about 2 minutes. Alternatively, you can use an electric mixer on high speed and beat until pale yellow and very thick and creamy, about 1 minute.  

Whisking the yolks constantly, add a couple of teaspoons at a time from 1 cup of the hot cream, then increase to a steady stream until the cream is fully incorporated. (Don't pour too much hot cream at once or you'll end up with scrambled eggs.) The yolks are now tempered. Whisk the tempered yolks back into the remaining hot cream until combined. Strain through a fine mesh sieve into a large measuring cup or medium pitcher for easier pouring; discard the vanilla pods. 

Skim the foam off the top of the custard by placing a clean paper towel on top and lightly pressing down so it touches the surface and absorbs some of the liquid. This will make for a completely smooth and silky custard. Fill the ramekins with the custard, about 3/4 cup per ramekin.  

Carefully pour boiling water into the roasting pan halfway up the sides of the ramekins without getting any water in the custard. Cover the pan tightly with foil and bake until the custard is set around the edges but still has a slight jiggle in the center, 35 to 45 minutes. Carefully remove the roasting pan from the oven and transfer the ramekins to a wire rack to cool for 30 minutes. Then refrigerate until very cold, about 3 hours.  

Just before serving, evenly spread 1 tablespoon of the sugar over the top of a custard. Hold a kitchen torch 2 inches above the surface. Starting in the center of the ramekin, move the flame in a circular motion and work your way out to the edges to caramelize the sugar. Repeat with the remaining sugar and custards.  

Alternatively, arrange a rack in the top position of the oven and heat the broiler on high. Place the ramekins on a rack set inside a baking sheet and broil until deep golden brown, 15 to 60 seconds, checking every 10 seconds.  

Freeze the custards for 5 minutes before serving (see Cook’s Note).  

This Food Network site has saved my life!! Cannot cook to save my life and now I this easy to follow, can watch any time and look at the shows whenever I want!! 

Thank you,
A huge fan.

This was really good. I did not find it difficult to make, however, I would recommend putting it in on the lower end for the time and then checking on it as I put mine in for 40 and it was slightly overcooked, but still delicious.  

I think this is absolutely wonderful! My dad loves Creme Brulees! :)

Really good, very rich, keeps well in the fridge for a couple days (don't add sugar on top until serving). is actually great as a plain custard too.

i am going to try this. seems really simple.

A delicious homemade Crema Catalana recipe, topped with fresh fruit!

Homemade Spanish Crema Catalana Recipe

cornstarch

whole milk

cinnamon

sugar

Fresh fruit (like figs, raspberries or strawberries to top)

Put the milk on the stove in a small saucepan, along with the citrus peels and the cinnamon stick. Slowly bring to a boil.

Dissolve the cornstarch in a splash of water and set aside.

While the milk is slowly heating, beat the egg yolks with the sugar, until the mixture turns pale yellow. Beat in the dissolved cornstarch and a spoonful of the hot milk.

Remove the citrus peels and cinnamon stick from the hot milk, and lower the heat.

Slowly add the egg yolk mixture to the milk, making sure to keep stirring so that the eggs don't scramble!

Stir constantly over a low heat, until the mixture has thickened.

Remove from the heat and pour the mixture into traditional clay dishes or ramekins.

Allow the custard to cool, and then cover in plastic wrap and chill the crema catalanas for about four hours (preferably overnight).

Before serving, I like to let mine come to room temperature (unless it's summer-- that would be too hot!). Then sprinkle a thin layer of sugar on top of each ramekin. Spread the sugar out by tilting the ramekins in all directions. Caramelize with a small kitchen blowtorch (though the truly authentic crema catalanas are made with a hot iron (see photo below).

Top with fresh fruit (optional) and enjoy!

This sous vide creme brulee is a foolproof recipe that will guarantee perfectly creamy custard, every time! Plus it&#039;s a great recipe to make ahead!EASY RECIPE -  Easy recipe to follow. However, please note that this recipe requires special equipment that may not be found in a regular kitchen (sous vide circulator, container, canning/mason jars).

Sous Vide Creme Brulee Recipe

tbsp vanilla extract (or 1 vanilla bean

bourbon (optional)

whipping cream (35% fat content)

Place the egg yolks in a large bowl or jug. Add the sugar (make sure to add the right amount depending on the baking dishes), vanilla extract, pinch of salt and bourbon (if using) and whisk together to form a paste.

Add the cream and whisk to combine. Stir until the sugar has dissolved competely.

OPTIONAL - Place the custard mixture in a saucepan, and heat over medium heat while whisking constantly, until the mixture is warm and starts to steam. The sugar should completely dissolve as well. (SEE RECIPE NOTES).

The custard mixture may have some bubbles on the surface. Cover and let it rest to allow the bubbles to subside. You can also stir gently to remove some of the bubbles too.

Portion the custard into 6 half pint jars and close them with the lids. Then loosen the lids slightly to make sure the jars aren&#039;t closed too tightly and there is no excess pressure build up (please read the post, where I explain how to do this).

Fill your sous vide container with hot water from the tap. Attach your sous vide circulator and set the temperature to 179°F/ 82°C. Start the sous vide.

Gently lower the jars into the water. This allow the jars to come up to the set temperature, along with the water.

When the circulator reaches the set temperature, start timing the cook time for 1 hour.

After 1 hour, remove the jars from the water container, and tighten the lids using a cloth napkin (so you can grip the jar and lid that will be very hot at this stage).

Let the custards cool completely to room temperature.

Transfer the jars into the fridge and let them chill over night.

You may have to gently pry the lids off the jars with a spoon to break the seal, when you&#039;re ready to serve them.

Before serving, caramelize the sugar on the surface of the creme brulee. There are two ways to do this (explained below).

Serving

Sprinkle a little sugar evenly over the surface of the custard. Make sure the sugar layer is not too thick so it can caramelize quickly, but also completely covers the surface to prevent the custard from burning underneath.

Use a blow torch to caramelize the sugar on the surface. The sugar should first melt, and start to bubble and turn from a light golden to an amber color. Make sure to caramelize all the sugar without staying in one place for too long. Too much heat will make the custard curdle.

Let the caramelized sugar cool down (just a minute or two), and the sugar should be hard to the touch. Serve immediately.

Blow torch method

In a non-stick pan, add about 2 tsp of white sugar per portion of creme brulee you will be serving (you can use 3 tsp per portion if you want to make extra).

Shake the pan to evenly distribute the sugar in one layer on the bottom of the pan.

Heat the pan on medium heat and shake it occasionally to caramelize the sugar evenly. The sugar will first melt, and then start turning yellow and rapidly caramelize to an amber color. As the sugar starts to darken to a golden color, turn off the heat. The caramel will continue to cook and turn dark golden/amber in color.

As soon as the caramel turns dark golden in color, remove the pan from the heat and GENTLY pour about 1 - 2 tsp of caramel over the custard, and return the pan to the stove that’s still warm (but switched off). You will need to eye ball the amount of caramel here, since you don’t want to use measuring spoons to measure it out.

Quickly swirl the creme brulee dish to distribute the caramel evenly on the surface. Repeat with the rest of the dishes. You may need to adjust the amount of sugar to add depending on how you go with the first one. This part needs to be done quickly, while the caramel is still fluid. The caramel hardens up quickly.

When all the creme brulee dishes have been coated with caramel, and the caramel is hard to the touch, serve immediately.

Stove top caramel method

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.

Creme Brulee

vanilla bean,

vanilla sugar, divided

water

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. 

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. 

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

I followed the directions exactly after reading the recipe and watching Alton's video several times. What a delicious recipe! As good as anything I have had in a restaurant. Advice to those trying this recipe for the first time: trust the recipe and video. Do it just like Alton writes and demonstrates using the same size ramekins. It works, including the bake time (45 minutes) and chill time (2 hours). You may notice upon baking or afterwards during chilling a thick layer appear on top. Right before adding the sugar topping, I scraped the thick layer off one dessert just to compare. I then did the caramelized sugar topping on all desserts. Afterwards,  I couldn't taste a difference nor could my other taste testers. Ignore it or scrape it off. It doesn't matter. Once the filling is completely mixed, but before filling the ramekins, do a taste test. I was highly satisfied with the default taste, but if you want extra sweetness or vanilla flavor then adjust to your taste. Also, the darker you brown the sugar topping, the more bitter/burned it will taste and some people like it that way. Alton seems to like dark brown based on his video. When the sugar first melts, it won't be brown, so you can stop before it gets dark and it will still have a hard sugar topping with less burned flavor. Finally, after filling six ramekins of the size shown in the video, I had enough filling left for a ramekin at least twice as big as what is shown. The larger dessert was not quite as firm after two hours. I put it in an ice bath for 10 minutes and it firmed up.

Great and easy recipe. I used coconut sugar for the top and it was awesome 

Absolutely perfect creme brûlée !! This is the first time I’ve ever made it &amp; I was shocked at how easy it was . I didn’t have vanilla sugar on hand so I substituted by mixing 2 cups of  regular sugar with a teaspoon of vanilla ( mixed very well-in a ziplock bag) . I then spread the mixture out thinly on a cookie sheet &amp; let it air “dry” for 30 minutes, it was simple and tasted great. This recipes custard texture is so silky smooth, rich and absolutely delicious . For the top “crust” I used a small kitchen torch ( found in the camping section at Walmart) to caramelize the top and not only was this fun but it turned out perfectly with a wonderful crackling upon the first bite ! I’m in the process of making Alton Browns vanilla sugar recipe which will be ready in a few weeks. I’m anxious to see the difference in taste . I’m so happy I made this and it is now my family’s favorite dessert! 

I use this base and make MANY varieties.  For thanksgiving 3 years ago I added a butternut squash puree.  This year dark chocolate, chile de arbol, cinnamon, a few other ingredients.  

I hoped that this site would use Kilograms. around the world those "house measures" are dificult to translate...

This recipe has never failed me.  I always use madagascar grade a beans and extra large
Eggs; people tell me it is above restaurant quality.  Pro-tip: order the vanilla beans in quantity on Amazon to save some money.

I've never made creme brulee before. I made this for my friends birthday, with a ton of our friends. Everyone said it was the best creme brulee they have ever had. Even my chef friend told me it was the best he's had.

THIS IS THE WORST CREME BRULEE IVE EVER HAD

Alton Brown, you rock! First time making crème brulee and this this recipe made it easy! Thank you - everyone loved it!

I would DEFINITELY use more than 6 egg yolks. If you use less than 8 yolks per quart, there is a very good chance that your custards will not set. I would use anything between 8-10 large yolks. Moreover, 40-45 minutes is not enough time to cook them (unless your ramekins are very shallow). For a regular sized ramekin, I would leave them in the oven for 50-90 minutes.

https://www.foodnetwork.com/videos/culinary-torch-song-0165977

Alton compares the properties of propane and butane culinary torches.

Culinary Torch Song

This Easy Crème Brûlée is made with just four ingredients and features a rich custard base with a crisp caramelized topping.

Crème Brûlée

(70 grams) granulated sugar

(480 ml) heavy whipping cream

vanilla extract

(25 grams) granulated sugar ((for the topping))

Preheat the oven to 325°F (163°C). Place a large pot of water on the stove to boil.

In a large mixing bowl, whisk together the egg yolks and sugar until well blended and it just starts to lighten in color. Set aside.

Pour the heavy whipping cream in a medium-sized saucepan and heat over medium heat. Stir occasionally until the cream is warm and bubbling around the edges. Remove the cream from the heat and stir in the vanilla extract.

Slowly pour about 1/2 cup of the warm heavy whipping cream into the egg and sugar mixture making sure to whisk well as you're pouring it in. Then, slowly pour in the remaining cream and continue whisking until fully combined. If there's a thin layer of foam on top of the mixture, you can skim this off with a spoon at this point.

Strain the mixture through a fine mesh strainer, then evenly distribute&nbsp;between four 6-ounce ramekins.

Pour the boiling water into an 8-inch square baking pan (or larger pan if you prefer) about 1/3 of the way full. Carefully place the ramekins in the baking dish. The water should come about halfway up the sides of the ramekins. If needed, add a little more boiling water to the pan.

Carefully place the baking pan in the oven. Bake at 325°F (163°C) for 35 to 45 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and carefully remove the ramekins from the pan using tongs or pot holders and transfer to a wire rack to cool completely. Once cooled, cover tightly and refrigerate for at least 4 hours or overnight.

Once chilled, blot the tops of each custard with a paper towel to remove any excess moisture. Sprinkle 1 and 1/2 teaspoons of sugar on top of each custard, shake it around into one even layer, then use a small kitchen torch to carefully caramelize the sugar. Allow the sugar to harden for 1 to 2 minutes, then serve and enjoy, or refrigerate for a few hours until ready to serve.

Classic Creme Brulee for Two is the perfect sweet ending to your Valentine&#x27;s Day meal or to any special meal you make at home.

Classic Creme Brulee For Two

vanilla bean

Turbinado sugar (or granulated sugar)

Classic Creme Brulee for Two

Preheat oven to 300 degrees.

Bring cream to a simmer over high heat...

Bring cream to a simmer over high heat in a small saucepan.

Cut the vanilla bean in half lengthwise and...

Cut the vanilla bean in half lengthwise and scrape the seeds into the cream, then add the vanilla bean pieces. Remove from heat and let stand for 30 minutes.

Bring a saucepan of water to a boil.

Combine egg yolks and sugar in a bowl...

Combine egg yolks and sugar in a bowl and beat until pale yellow and thick. Place a fine mesh sieve over the bowl and strain the cream mixture into the egg mixture. Whisk until smooth.

Place a paper towel (this keeps the ramekins...

Place a paper towel (this keeps the ramekins from slipping) on the bottom of a baking pan large enough to hold the two ramekins. Set the ramekins on the paper towel (to prevent slipping) then fill each ramekin with even amounts of the custard mixture.

Pour the boiling water into the pan to...

Pour the boiling water into the pan to come halfway up the side of the ramekin, being careful not to splash any water into the mixture.

Bake approximately 25 minutes or until set but...

Bake approximately 25 minutes or until set but still slightly loose in the center.

Remove from oven and allow to cool in...

Remove from oven and allow to cool in the pan for 15 minutes then transfer to a wire rack to cool to room temperature.

Place in the refrigerator for 2 hours to...

Place in the refrigerator for 2 hours to cool completely.

Once the custards have cooled, sprinkle the top...

Once the custards have cooled, sprinkle the top evenly with sugar. Using a blow torch or kitchen torch, carefully brown the top to caramelize the sugar to form a hard candy coating. Cool thoroughly before serving.

Creme Brulee with Cardamom Roasted Blackberries is a delicious dessert recipe. Classic creme brulee is topped with a sauce made from roasted blackberries, vanilla bean &amp; cardamom.&nbsp;

Creme Brulee With Cardamom Roasted Blackberries

Oregon Blackberries

Tablespoons sugar

cardamom

vanilla bean (split and seeds removed)

table salt

Tablespoons sugar (for topping)

Creme Brulee with Cardamom Roasted Blackberries

Preheat the oven to 450 degrees F.

Place the blackberries on a sheet pan and toss with the sugar, cardamom and vanilla bean seeds. Roast in the oven for 20 minutes, tossing halfway through. Cool to room temperature before serving.

Cardamom Roasted Blackberries:

Adjust oven rack to lower-middle position and heat oven to 300 degrees.

Combine 1 cup cream, sugar, and salt in medium saucepan; with paring knife, scrape seeds from 1/2 vanilla bean (halved lengthwise) into pan, submerge pod in cream, and bring mixture to boil over medium heat, stirring occasionally to ensure that sugar dissolves. Take pan off heat and let steep 15 minutes to infuse flavors.

Meanwhile, place a white kitchen towel in bottom of large baking dish or roasting pan and arrange four 4- to 5-ounce ramekins on towel.

Bring kettle or large saucepan of water to boil over high heat.

After cream has steeped, stir in remaining 1 cup cream to cool down mixture. Whisk yolks in large bowl until broken up and combined. Whisk about 1/2 cup cream mixture into yolks until loosened and combined; repeat with another 1/2 cup cream. Add remaining cream and whisk until evenly colored and thoroughly combined.

Strain through fine-mesh strainer into 2-quart measuring cup or pitcher (or clean medium bowl); discard solids in strainer. Pour or ladle mixture into ramekins, dividing it evenly among them.

Carefully place baking dish with ramekins on oven rack; pour boiling water into dish, taking care not to splash water into ramekins, until water reaches two-thirds height of ramekins. Bake until centers of custards are just barely set, 30 to 35 minutes.

Transfer ramekins to wire rack to cool. Set ramekins on rimmed baking sheet, cover tightly with plastic wrap, and refrigerate until cold, at least 4 hours or up to 4 days.

Uncover ramekins; if condensation has collected on custards, place paper towel on surface to soak up moisture. Sprinkle each with about 1 teaspoon sugar; tilt and tap ramekin for even coverage. Ignite torch and caramelize sugar. Top with cardamom roasted blackberries.

Creme Brulee:

How To Make Crème Brûlée

vanilla bean vanilla extract

Heat the oven to 300°F and bring water to a boil. Heat the oven to 300°F. Meanwhile, bring about 3 cups of water to a boil on the stovetop or in an electric kettle. Place 6 (6-ounce) ramekins in a roasting pan or metal 9x13-inch baking pan. 

Make the crème brûlée custard mixture. Place the egg yolks in a medium bowl. If you are using a vanilla bean, split it lengthwise with a knife and scrape out its seeds into the bowl. Whisk the egg yolks to break them up. Add the powdered sugar and a pinch of salt, and whisk until uniform. Add a drizzle of the cream and whisk it into the egg yolk mixture to lighten it, then add the rest of the cream and whisk.

Strain the crème brûlée custard mixture into a spouted container. Pour the mixture through a fine-mesh strainer into a  pitcher or liquid measuring cup — this will make filling the custard cups easier. If using vanilla extract instead of a vanilla bean, add it now, to the strained custard.

Divide the custard between the baking cups. Pour the custard into the prepared ramekins. Fill the ramekins as close to the edge as you can; you do not want a lot of empty space between the surface of the custard and the top rim of the ramekin.

Add the boiling water to the baking pan. Place the baking dish on the rack in the preheated oven, and pour the boiling water into the baking dish around the ramekins, being careful not to let any water splash into the ramekins.

Bake the crème brûlée for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. When using very shallow dishes, with the custard less than 1 inch deep, bake for about 30 minutes. When the dishes are narrower and taller, with the custard about 2 inches deep, bake for at least 50 minutes, and up to 60.

How to know when the custard is done. The custard will be quite wobbly; it should jiggle from side to side when nudged. However, it should not be liquid in the center. It will be barely set, but not liquid. The custard will firm up considerably in the refrigerator, so take it out of the oven when it has set into that very-jiggly-not-liquid consistency.

Remove the crème brûlées from the water bath and chill. Use tongs to remove the crème brûlées from the water bath to a rimmed baking sheet. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes or until ready to serve.

Prepare the crème brûlées for brûlée. When ready to make the sugar crust, take the ramekins out of the refrigerator. Gently dab the tops with paper towels to remove any moisture or condensation. Even sprinkle the tops with a fine layer of granulated sugar The key here is for the sugar layer to be of even thickness. Shake the ramekins back and forth to distribute the sugar evenly. Tap out any excess sugar; you should be able to almost see the custard through the thin layer of sugar.

Brûlée the crème brûlées with the broiler. Arrange a rack in the oven in the highest position. Place the ramekins on the  rack and turn on the broiler. Broil for 5 to 10 minutes, rotating them frequently so that they broil evenly. Take them out when they are golden brown and bubbling.

Refrigerate the crème brûlées again or serve warm. It is traditional for crème brûlées to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving (no longer, otherwise the sugar crust may begin to soften). If, however, you like them lukewarm in the center, as I do, you may serve them after the sugar has set (about 5 minutes).

Our professional tips will help you master this crunchy-and-custardy delight

Ultimate crème brûlée

cartons double cream,1 large (284 milliliters) plus 1 small (142 milliliters)

milliliters full-fat milk

vanilla pod

golden caster sugar,plus extra for the topping

Heat the oven to 180C/ 160C fan/ gas 4. Sit four 175ml ramekins in a deep <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> at least 7.5cm deep (or a large deep cake tin), one that will enable a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a> to sit well above the ramekins when laid across the top of the tin.

Pour the large and small cartons of double cream into a medium <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> with 100ml full-fat milk.

Lay 1 vanilla pod on a board and slice lengthways through the middle with a <a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">sharp knife</a> to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put 5 large egg yolks and 50g golden caster sugar in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> and whisk for 1 min with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until paler in colour and a bit fluffy.

Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan.

Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end.

Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit.

Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a> to cool for a couple of mins only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover.

Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

This is a simple and easy version of a famous Filipino dessert known as Leche Flan.

Leche Flan

eggs

condensed milk ((14 oz))

milk (or evaporated milk)

Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).

Place the egg yolks in a big bowl then beat them using a fork or an egg beater

Add the condensed milk and mix thoroughly

Pour-in the fresh milk and Vanilla. Mix well

Put the mold (llanera) on top of the stove and heat using low fire

Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar turns into liquid (caramel) having a light brown color. Note: Sometimes it is hard to find a Llanera (Traditional flan mold) depending on your location. I find it more convenient to use individual Round Pans in making leche flan.

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