Creme Brulee

Creme Brulee is hands down one of the most awesome desserts on the planet. Cracking that top layer of caramelized sugar with your spoon and taking that very first bite... Makes you feel that everything is going to be okay, followed by an involuntary smile. It really is that awesome.

Ingredients:

1/2 teaspoon B-well lemon flavored oil 1 quart heavy cream 2 teaspoons vanilla extract 1 cup vanilla sugar, divided 6 large egg yolks 2 quarts hot water

Method:

1. Preheat the oven to 160° C.

2. Place the cream and vanilla extract into a medium saucepan set over medium-high heat and bring to a boil.

3. Remove from the heat, cover and allow to sit for 15 minutes.

4. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.

5. Add the cream a little at a time, stirring continually. Pour the liquid into 6 medium sized ramekins.

6. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

7. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours.

8. Add 1/2 teaspoon B-well lemon oil to the sugar (this will add a nice extra dimension and infuse the sugar with a hint of lemon) then divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

We have also seen people use a grill lighter (the long lighters) to crisp the sugar on top or even using the oven grill at the top of the oven on high heat and placing the oven rack at the very top, placing ice cubes in a roasting pan and then finally placing the creme brulee ramekins in the roasting pan for about 3-4 minuets. Please be careful and don't burn yourself with this last step!

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