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My family and I decided to spend this beautiful Sunday in the City. I did not cook as we ate out. Before we left, my daughter Yanah and I made one of her favorite desserts: crème brûlée so we could enjoy later while reminiscing about our day.
3 eggs yolk
¼ cup sugar + 1 tbsp for each serving
1 ½ cups heavy cream
1 tsp vanilla
1 tbsp orange liquor
1 pinch of salt
Whipped cream, strawberries, and blackberries to decorate
Preheat the oven to 300 degrees
In a small saucepan on a low heat, slowly heat the cream to a simmer but not boiling
Use an electric mixer to whisk sugar, salt, egg yolks, orange liquor, and vanilla in a bowl. Slowly add the cream to the egg mixture on low speed.
Pour the batter into 1-inch deep ramekins and place them into a deep roasting pan. Pour boiling water into the pan, enough to come up halfway on the ramekins. Bake for 35 to 45 minutes.
Remove custards from water bath and let cool at room temperature for about 20 to 30 minutes. Set them in the fridge for a minimum of 3 hours. When ready to serve, let them come to room temperature for about 15 minutes, top each one with 1 tablespoon of granulated sugar. With a small kitchen blowtorch, heat the top of each custard until the sugar caramelizes evenly but does not burn. Serve with fresh blackberries, strawberries, and whipped cream.
I am not a chef, but I enjoy cooking and creating simple, easy, and delicious dishes. Hope you love this delightful dessert and remember to share your thoughts with me.