Crème Brûlée. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

Creme Brulee is a classic French dessert. Its creamy custard is in perfect contrast hard sugar crust perfectly prepared by hitting it with an acetylene torch. Try this creme brulee recipe from Martha Stewart. You can cook Crème Brûlée using 4 ingredients and 4 steps. Here is how you cook it.

Ingredients of Crème Brûlée

You need of Salt.
You need of heavy or light cream.
You need of vanilla essence.
It's of Sugar,more for topping.

Creme brulee is one of Martha Stewart's favorites. French for "burnt cream," creme brulee is all about contrast, the brittle caramelized topping and the smooth, creamy custard beneath. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a very, very, very long time.

Crème Brûlée step by step

Start with kitchen staples: heavy cream, sugar, salt, vanilla essence,.
Cook: Heat the heavy cream + salt on the stove. Off heat, add vanilla to flavor. Then add sugar and whisk it together. Then pour it into a container and let it cool down.Then chill for at least 4 hours..
Top with: sugar, then caramelize it using a pan by adding some sugar and water or with a kitchen torch..
SERVE.That’s it, you’re done. Yes, it really is this easy!.

I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the cookbook-only recipes in there. But yesterday afternoon as I was getting ready to make a batch of the stuff (I was. One suggestion would be to strain the egg mixture before pouring into ramekins. This makes it extra smooth and creamy. Yes it is rich in calories but worth every bite.