Anticipation is delicious. Isn’t it?
So very often, I feel like waiting for something wonderful, is better than the wonderful thing itself.
At this moment, Dennis and I are packing for our first trip back home to India together.
Our past few weekends have with filled with manic shopping – picking out the right presents for everyone in our families, right down to the doggys btw!
There is such joy in waiting to see everyone, to be able to spend time with family and friends, and just be with the people you love the most in the world.
And I know that this time will just fly by. So I’m soaking up the anticipation as best I can and prolonging this happy feeling 🙂
In preparation of going home and being fed till we burst, we decided to stretch our stomachs with this creamy, velvet-y, silken smooth beauty called Crème Brulee.
If I see Crème Brulee on a restaurant menu, I always order it. It’s one of my favorite desserts. We’ve never made them at home because of the lack of a blow torch.
But we finally got one and now, well, it’s a bit dangerous how easily we can whip one of these decadent yellow bowls of heaven up!
They taste like a mix of home, sunshine and happiness.
Make a few and treat yourself 🙂
Easy Crème Brulee
Prep time: 20 mins
Cook time: 40 mins, plus cooling and chilling
5 egg yolks
100g/ ½ cup caster sugar, plus more for dusting
700ml/3 cups heavy cream
1 tsp vanilla extract
1 tsp Grand Marnier
- Preheat the oven to 150ºC/300ºF. Using an electric mixer with a paddle attachment, mix together the egg, egg yolks, and ½ cup of sugar together on a low speed until just combined.
- Heat the cream in a saucepan until hot to the touch but not boiling. With the mixer on low speed, gently pour the cream into the egg mixture in small batches. Add the vanilla and Grand Marnier and combine.
- Pour into Crème Brulee ramekins (I got about 4 medium, 1 large, and 2 tiny ones) until almost full. Place the ramekins in a baking tray and place in the oven. Carefully pour boiling water into the baking tray so that the water reaches halfway up the sides of the ramekins. Bake for 40 minutes, then cool and refrigerate.
- Before serving, sprinkle about 1 teaspoon of caster sugar over each ramekin and use a blow torch to caramelize the sugar until golden, brown and slightly burnt in parts. Wait for a couple minutes before serving.
I even made a baby one! 😛