If you have friends over, you can’t go wrong serving this dessert. The combination of rich custard and crunchy sugar topping made of this classy cream a favorite.

After trying several recipes that did not work -or they did, but they were very tricky- I finally found “the recipe” that made me happy, made my husband happy, and I can tell you, is going to make you happy. I trully hope so.

The custard sets nicely in about 25 minutes; it does not taste “eggy” at all. It was approved by my husband with closed eyes and thumbs up, and believe me, the man has a very exquisite sense for food appreciation.

Now lets talk a little bit about the torch: you really need the torch to make a good crème brulee. Yes, after the custard has set you can place the ready desserts under the broil in order to make the caramel crust, then cool them down, then refrigerate them overnight. But I found that the broil affects the consistance of the custard. The torch is inexpensive (some models come with a very cute set of four ramekins) and really, only with the torch you can make the right crunchy, almost hard caramel crust, which makes this dessert so delicious.

Ingredients 1 ½ cup heavy cream 3 tablespoons sugar 3 large egg yolks 2 teaspoons pure vanilla extract 4 ramekins (capacity: 4 ounces each one) A kettle with boiling water Aluminum paper 1/3 cup of sugar for topping

Set the oven at 320 degrees, prepare boiling water, and arrange four ramekins in the baking pan. In another pan combine sugar and cream, bring to boil. When the mixture boils, remove from heat and set aside. Then in a mixing bowl beat the egg yolks and vanilla extract, just until well blended and smooth, don’t overbeat. Now combine both preparations adding the cream to the eggs, a little bit at a time, and stirring continuously, don’t beat so that you don’t add air bubbles. Strain the mixture and pour into the ramekins.

Fill the baking pan with boiling water covering half way the sides of the ramekins, tent loosely with aluminum paper.

Bake 25 minutes at 320 degrees F, or until the sides of the custard look firm when tapping the ramekins -very gently- with a spoon;

Now is time to burn the sugar!

Oh! Sorry about this photo! It looks like I can’t take a picture and burn sugar at the same time! Coat the creme brulee with a tablespoon of sugar, tilt the rameking to allow sugar to cover the entire surface of the custard. Now just burn the sugar using a torch, please be very careful when handling the torch, follow the manufacturer instructions and read the warnings! Allow to cool and refrigerate from 2 hours to overnight. Keep refrigerated and try to enjoy it the same day you made it, or within the next 24/48 hours.

Adapted from the recipe that accompanies the Bonjour Chef Crème Brûlèe Set

She is the prettiest lady ever! She’s my mom. Thank you!!

She is the prettiest lady ever! She’s my mom.

Yay! This is another layout made with Mystical Fall scrapbooking kit as well. That kit has lot of gorgeous elements and papers! I made some modification as for example, used a paper as frame, added a fold to a paper, and cut one of the journaling pieces to have another piece in the background. I hope you like it! Thank you!!