Creme Brulee

How to pronounce it krem bru-lay (means 'burnt cream')

Comes from While the name is French, it's said to have originated in Britain, where it was favoured by schoolboys in 17th century Cambridge. The Spanish have also staked a claim, terming it Crema Catalaona.

Ingredients

2 cups heavy cream

1/2 cup white sugar

3 egg yolks

1 pinch salt

1 tsp vanilla extract

4 Ramekins (semi glazed ceramic bowls)

Method: Pre-heat the oven to 300 degrees Fahrenheit, and line the bottom of a large baking pan with a slightly damp kitchen cloth.

-Set a large pot of water to boil.While it's boiling, mix the cream, salt and 1/4 cup sugar in a saucepan over medium heat. Stir for five minutes.

-Take a medium bowl and beat the vanilla and egg yolks until smooth.Add hot cream to the yolks and stir till all the cream is mixed in. Pour this egg-cream mixture into the Ramekins.
-Place a towel on a baking dish, and place the Ramekins on it. Slide the baking dish on an oven rack and pour boiling water up to halfway up the sides of the Ramekins. Cover baking dish loosely with foil, and bake for 30 minutes in a pre-heated oven, until the custard is set. Remove from the oven, and chill for six hours.

-Sprinkle 1 tablespoon sugar over each custard before serving.Brown the top of the custard with a flame torch (easily available at all culinary tool stores).