Ingredients

• 250 ml - double cream
• 50 g - castor sugar
• 3 - egg yolks
• 1 tsp - vanilla essence

How to Make Creme brulee

• Preheat the oven to 150 degree C.
• Take egg yolks in a bowl and beat it along with castor sugar until light and fluffy. Boil the cream in a saucepan. Reduce heat and keep stirring.
• Increase the flame and bring the cream to boil. Stir in vanilla essence.
• Remove from flame and pour it over the egg mixture little by little and whisk briskly.
• Keep beating until it becomes slightly thick. The mixture thickens as the eggs start getting cooked.
• Now pour in the mixture into ramekins until 3/4 the full and place them on a large baking dish with water at least half way up the sides of the ramekins.
• Put the baking dish on the centre rack of the oven and bake for 25 - 28 mins until the pudding is done.
• Even if the centre of the pudding is wobbly, it will set when refrigerated.
• Remove the pudding from the water and refrigerate it for at least 3 hours.
• Just before serving remove from fridge and sprinkle castor sugar evenly on top of the pudding and caramelize it using a blow torch. You can use a grill or broiler too.
• Recipe courtesy: 4th sense cooking