Crème Brûlée- How it All Started

I have always loved sweets, but the older I get, the more I like a muted sweet with added luxury from texture.

Enter Crème Brûlée. This dish has lots of steps, but it's easier than you might think. I started making it when my grandfather, Big Jim, ordered it for dessert when we were out to dinner. He often took me out to dinner to explore delicious food. Treating him to my cooking was fun. I began making Crème Brûlée for him, and now my whole family loves it when I make this rich, delicious dessert. .

We even bought a torch! I like food that gives me an experience, don't you?

Try it, yourself, with some quick tips from Flavors Uncharted:

Ingredients

• 2 cups heavy cream

• 1 vanilla bean (or 1 teaspoon vanilla extract)

• 5 large egg yolks

• 1/2 cup granulated sugar

• 1/4 cup brown sugar (for topping)

Instructions

1. Preheat your oven to 325°F (160°C).

2. In a saucepan, heat the heavy cream over medium heat. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the pod as well. If using vanilla extract, add it later.

3. Once the cream is hot but not boiling, remove it from the heat and let it steep for about 15 minutes. If you used a vanilla bean, remove the pod after steeping.

4. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

5. Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.

6. If using vanilla extract, add it now and mix well.

7. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.

8. Place 6 ramekins in a baking dish. Pour the custard mixture into the ramekins, filling them about three-quarters full.

9. Carefully pour hot water into the baking dish around the ramekins, creating a water bath that reaches halfway up the sides of the ramekins.

10. Bake for about 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.

11. Remove the ramekins from the water bath and let them cool at room temperature. Once cooled, refrigerate for at least 2 hours or overnight.

12. Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy top. Alternatively, you can place the ramekins under a broiler for a few minutes to achieve the same effect.

13. Let the crème brûlée sit for a minute to allow the sugar to harden, then serve and enjoy!

Tips

• For a richer flavor, you can infuse the cream with other ingredients like coffee or citrus zest.

• Make sure not to overbake the custards; they should be slightly wobbly in the center when done.

• Use a high-quality vanilla bean for the best flavor.