Creme Brulee

Treat of the DAY is Creme Brulee

According to Coquinaria & Cooksrecipe it is a delicate custard dessert served cold. It has a satiny but creamy texture and is mounted with a hard, thin layer of burn sugar crystals otherwise known as caramelized sugar. The custard generally has a vanilla flavour but it is not limited to vanilla.

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I really want to try Creme Brulee but the fact that there is a high egg content turns me off from even attempting to make it. Ordering it from a restaurant is not an option :

1. It's pricey $$$
   
2. Too much FAT

Making it myself enables me to control the fat aspect of this treat.

I have heard so many people say its tasty and a share joy to eat............but for me this translates into E-G-G!. Don't get me wrong I have nothing against eggs, but I don't like the yolk.........It's so fresh smelling (you get me!). I do enjoy custard .....well........the artificial one made from the powder, never had the stomach to try the REAL EGG CUSTARD made from scratch version.

From what I have read & seen it seems overly simple to make.

Here's an Basic Creme Brulee Recipe:
4 Egg Yolks (medium eggs)
2 1/2 cups of Heavy Cream
1/3 cup Granulated Sugar (fine grained sugar e.g Castor sugar)
2 Tbsp Vanilla extract
1/3 cup Granulated Sugar

Step 1: Using an electric mixer with the whip attachment whisk on low speed 1 tbsp of sugar and yolks but gradually add in the rest of the sugar increase the speed to high. Whisk til light and sugar is dissolved

Step 2: Add cream to a saucepan, add the vanilla. Simmer til small bubbles circle the mixture.

Step 3: Remove from stove, gradually pour into the egg/sugar mix, whisking by hand.
Step 4: Strain custard into a bowl, let cool for 15 minutes, cover and refrigerate it overnight
Preheat oven 350 F
Step 5: Pour custard into a baking dish or 6 individual ramekins (fill them up 3/4) , place the ramekins or dish into a 2" deep baking pan and fill with halfway with hot water.
Step 6: Place in oven, fill pan with more water and cover with foil Bake for 40 minutes or til set (centre of the custard should not be liquidy but wobble)
Step 7: Remove from oven and chill in 'fridge' for 5 hours or overnight
Step 8 : Upon serving sprinkle sugar atop the and torch or place under a broiler til carmelized.

the thin layer of sugar should shatter like glass when touched with the back of a spoon
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Sources:
1. Creme Brulee. Cooks Recipes
2. Easy Creme Brulee by ceejamon. Visual Recipes.
3. Creme Brulee. Coquinaria.
4. Honey Creme Brulee