The classic French dessert, a Crème Brulee, takes quite a bit of efforts and time, but speaking of budget, worth it. Lusciously velvety.

CRÈME BRULÈE

Components

2 1/2 cups fresh cream
4 egg yolks
1/2 cup powdered sugar
1 tsp vanilla essence
1/2 cup sugar
Fresh mint sprigs for garnish

Method: –

1. Preheat oven at 180ºC.
2. Break the eggs in a bowl and separate the yolks and transfer to another bowl. Keep the egg whites aside and use for any other recipe as required.
3. Sift the powdered sugar into the yolks and whisk well. Add vanilla essence and whisk.
4. Heat fresh cream in a non-stick pan. And bring it to a simmer.
5. Strain a part of the warm cream into the egg mix and mix well till integrated. Add the staying cream and blend well. Include vanilla essence and mix.
6. Strain the cream mixture into a jar and pour the mix into specific ramekins and put them on a baking tray. Fill the tray with some water.
7. Location the baking tray in preheated oven and bake for 20-25 minutes.
8. Remove from oven and cool for 2-3 hours.
9. Heat a small shallow pan include the sugar, cook till sugar melts; and ends up being caramelized.
10. Pore the spoonful of caramel on top of custard and enable the caramel to set completely.
11. Garnish with mint sprigs and serve.

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