A rich custard base dessert topped with hard caramel. Absolutely decadent!
At first, you will think that my father is not a picky eater. Well, maybe he really isn’t. When you ask him what he wants to eat, let’s say for dinner, he will mostly tell you – “Anything.” I assume “anything” means “quick, easy and available”. So here comes the dinner. He eats the meal and he tells you his comment with a tone of a perfectionist (figure that out, people) “This is too salty.” or “I don’t eat this kind of dish.” Ha! Did you just forget when you said “Anything.”?
There was a time when I had two dishes prepared for him to go with the rice. I asked him – “What do you want to eat from these two?” He answered me again with “Anything.” I told him – “No anything this time. You tell me this one or this one so I can put the other one inside the fridge and heat it for later.” He finally chose one. What a relief! I told this story to my siblings and they cheered for me! Yay! 😀
My father doesn’t eat something that’s too sweet. So if I offer him this dessert, I know what he’ll tell me – “This is too sweet. The sweetness in here is equals to my one month consumption of sugar.” Sorry, Paps! Don’t think that I will offer you this, coz I will not! 😛 I love you, Paps!
Although for those who loves flan and rich custard desserts, I know you will love this one – so velvety and oh so sweet! Anyway, you will not eat this everyday! This is a good treat once in a while. 😉
- 3 egg yolks
- 1/4 cup white sugar + 1 tbsp for each serving
- 1 ½ cups heavy/whipping cream
- 1 tsp vanilla extract
- 1/8 tsp salt
- ½ tsp orange zest (optional)
- Preheat oven to 300 F.
- In a small saucepan, pour in the heavy/whipping cream. Turn on the heat to low and simmer. Set aside to cool a bit.
- In a bowl, mix sugar, egg yolk and vanilla. While slowly beating using an electric mixer, slowly add the cream. Add salt and orange zest. Use a whisk to incorporate.
- Divide your batter into small ramekins and place them in a roasting pan or a deep baking pan that can accommodate all your ramekins.
- Pour in boiling water into the roasting pan, just halfway on the ramekins.
- Bake for 35-45 minutes or until the custard is set.
- Remove ramekins from the pan with water and let cool at room temperature.
- Place them inside the fridge overnight.
- When ready to serve, let sit to come to room temperature.
- On top of each custard, add 1 tbsp of white sugar.
- Using a kitchen blow torch, heat top of each custard until sugar caramelizes. Please be careful not to burn the sugar.
- Serve and enjoy!
Source recipe:Creme Brulee by Laura Vitale
Have a sweet day! 😉
I am also bringing this sweet thing at