Crème Brûlée

Crème Brûlée, means burnt cream. My version of this classic rich dessert is easy and uncompromising ie.full cream, 

6 Servings

Ingredients: 

• 600 ml Double Cream (UK) or Heavy Cream (USA)
• 6 Egg Yolks
• 1/2 cup sugar (more or less to suit your taste)
• 1 tsp Vanilla
• 1/2 tsp Salt

Process: 

1. MIx egg yolks and sugar well
2. Warm up the cream in microwave (3-5 minutes) or on stove; do NOT boil
3. Add the warm cream slowly to the yolk-sugar mix while whisking continuously
4. Add vanilla and salt and mix well
5. Pour in 6 Crème Brûlée dish or Ramekins
6. Place them in a baking tray
7. Add warm water in the tray to come up to half height of the dishes. 
8. Place in the preheated oven to 125c for 30 minutes.
9. Take them out of the tray and let cool
10. Sprinkle some sugar (caster sugar is better as it will melt quickly) over them and caramelise the sugar with a blow torch. (no blow torch? place them under a hot grill until sugar melts)
11. Serve at room temperature.