Creme Brûlée

Creme Brûlée has been on my list of things to bake for a while now. The first time I made creme brûlée was in school where it was a no bake creme brûlée. Since then, I have searched for other recipes which were the normal baked creme brûlée and bookmarked one which I thought was good. This is recipe is from George Calombaris from Masterchef Australia.  There is a video where he shows the step by step way of making the creme brûlée which I found was really helpful.

 I bought these ramekins a few months back with the sole intention of making creme brûlée and also invested in a small little blow torch to have a blast with torching the sugar! Then it took me so long to find the butane gas to fill the torch. Finally everything I needed to make creme brûlée were ready. Then they sat in the cupboard waiting to be used for almost a month! hahaha..... 

Finally I did it. Made them one afternoon and had them for dessert after dinner. I was doubtful of the creme brûlée when I took it out from the oven. It looked a little overcooked but the centre was still a little wobbly. I cooled them in the fridge for almost 4hours and then torched the sugar to create the hard sugar layer. Put it back in the fridge for a short while before eating it.

The texture was smooth and taste was not too sweet. I love the little specks of vanilla seeds in the custard. Real vanilla bean is really much nicer than vanilla essence. Then the caramelised sugar layer had the crack sound when I knock the spoon into it. Yum! The recipe was quite simple but I am not sure if it is really easy or I was just lucky. Hopefully next time I make it, it will still be as good as this. So happy!!