Crème Brûlée

Crème brûlée, also known as burned cream, burnt cream or Trinity cream, and similar to crema catalana, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. 

ingredients

For custard

• 200 ml heavy cream
• 100 ml milk
• 2 tbsp sugar
• 1 tsp vanilla extract
• 4 egg yolks

For serving

• 1 tbsp crystal sugar

instructions

For custard

1. Mix heavy cream, milk, sugar & vanilla in a bowl until dissolve.
   Mix at room temperature.
2. Whisk egg yolks in another bowl.
3. Pour milk mixture over them.
   Pass through fine sieve.
4. Divide between ramekins.

For steaming

1. Cover ramekin with tin foil.
2. Steam for  15 minutes.
   Leave it there for another  10 minutes.
3. Chill  overnight.

For serving

1. Add crystal sugar on top. Spread it evenly.
   Granulated sugar will be burnt easily.
2.  Torch it up until dark brown.
3. Chill it for  15 minutes before serving.