Crème brûlée
Makes 4
100g sugar -> to be caramelised
2 eggs
70g sugar
zest from a quarter of an organic lemon
a drop of vanilla extract
300ml milk
On many Sundays of my childhood, my Mom used to make crème brûlée (the Romanian version) in a baking pan that seemed too large in my eyes. The caramel syrup fascinated me every time.
I found the recipe and I adapted it to individual portions. It is easy to make.
Let the sugar caramelise on low-medium heat (for about 6-7 minutes) and then pour it immediately into the ramekins (be careful, it will be very hot!).
While the caramel cools, mix the eggs, sugar, lemon zest, vanilla extract, and milk in a bowl. Pour the mixture over the caramel, place the ramekins into tall dishes filled with water (at about ¾ of the ramekins’ height) and then into the preheated oven, at 160°C, for 35 minutes.
Marcel and I couldn’t resist (even though crème brûlée should sit in the fridge for at least a few hours if not overnight) and savoured two warm crèmes brûlées. The other two will rest in the fridge and will be perfect for breakfast. The caramel will also set. J
P.S. The taste was similar to the taste of my Mom’s crème brûlée. ♥
0 comments