Crème Brûlée III

Crème brûlée is a delicious custard dessert that is both tasty and easy to make.

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Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

Preheat oven to 325°F (160°C).
Heat cream and flavorings on stovetop, in a saucepan on medium heat, until simmering. Remove from heat.
Whisk together egg yolks and ¼ cup sugar.
Pour a small amount of warm cream mixture into egg yolk mixture and whisk until combined. Continue adding more milk until the egg mixture is warm.
Combine egg/cream mixture and remaining cream in saucepan. Heat again, stirring continuously, until thickened and coats back of spoon.
Pour into ramekins (depending on size, may fill 1 to 4). Put ramekins in pan with a bit of water in the bottom, and bake for around 40 minutes or until the custard is set.
Refrigerate a few hours until cool.
Sprinkle on remaining ¼ cup sugar, then caramelize under broiler for about 5 minutes, checking and turning every minute to prevent burning.
Serve and enjoy!