and im really glad that I did. hehe
cause I got to use the blow torch for the very first time!

and i must say. they are super yummy!

when the idea struck me yesterday
what I didn’t know is that creme brulee needs to set in the fridge overnight. haha
so my over-excitement of having it last night died haha.
but when I got home today in the afternoon
Baby tempted me to have it to “clear the fridge” haha
and being me.
I gave in! hehe happily i must add. hehe

cooled and ready for the fridge! hehe

me using the blow torch caramelizing the sugar hehe

really enjoying myself haha. a bit too much i think. oopsie. (:

nicely coloured. hehe. DIG IN!

and check out the black specks of vanilla seeds! hehe

It was really YUM for the first time making it (:
im quite happy with how it turned out
besides it still being a bit more wobbly than I would have liked. hehe

AND!!!! haha
this is super exciting.

we splurge on a bottle of vanilla bean paste with vanilla seeds! hehe
SO HAPPY!
cause I don’t have to use the fake vanilla essence anymore.
not that there is anything wrong with it.
but I’ve gotten use to using this back home.
so without it, I feel like my cakes and everything won’t taste as good!

going to have another after dinner tonight. haha
and after gym of course. (:

just so you wanna try it yourself
here’s the recipe! hehe
(and remember you need to set it for a whole night before u serve!)

Ingredients :

600ml thickened cream
1 vanilla bean, split, seeds scraped
6 egg yolks
1/4 cup caster sugar
1/2 cup brown sugar

Steps :

1. Preheat oven to 120°C.

2. Place the cream in a saucepan and add the vanilla seeds and pod.
Place over medium heat and bring to scalding point, then remove from heat.
Set aside to infuse for 5 minutes.

3. Place egg yolks and caster sugar in a bowl
and beat immediately with electric hand beaters for 2-3 minutes or until pale.

4. Remove vanilla pod from saucepan and discard,
then pour the hot cream over the yolk mixture and whisk to combine.
The beating process will have created a foam on the top of the mixture.
Use a large spoon to scoop off and discard the foam.
Strain mixture into a large jug,
then carefully pour mixture into 4 x 150ml ovenproof ramekins.

5. Place ramekins in a deep roasting pan.
Pour boiling water into pan to come halfway up the sides of ramekins.
Cover pan loosely with foil, allowing some air to enter in the sides.

6. Bake in the oven for 40 minutes – the custards should still have a slight wobble when done.
Carefully remove ramekins from oven and water bath, and set aside to cool.

7. Place brown sugar on a baking tray,
turn oven off and place in oven for 15 minutes or until sugar is completely dried out.
Allow to cool, then place in a processor and process to a powder.
Store in an airtight container.

8. Once the custards have cooled, cover with plastic wrap and place in the fridge to chill overnight.
When ready to serve, sprinkle 2 teaspoons of the brown sugar on top of each custard,
and use the back of a teaspoon to spread it evenly.
Use a domestic blow torch to caramelise.

9. Creme Brulee. DONE!