Last night I had my cousin and her family over for dinner. I made a french inspired meal to show off my cooking skills. I say inspired because though the dishes were basically french I had to Indianise them a bit to suit the crazy Indian palette. Mainly the amount of garlic and black pepper used was insane.
I made a crème brulee for dessert. It is something that almost every one loves and I didn't want to risk making a dessert that my year old nephew would not eat. This one turned out to be super delicious and heavy. My nephew actually liked it and had a few bites.
I was a little worried about the brulee part of the dessert as I did not have much faith in my super small blow torch. But it turned out to be absolutely delicious with a nice crispy layer of caramelized sugar. All in all I was happy with the dessert. J
Preparation time: 20 minutes
Baking time: 45 minutes
350 ml Double Cream
150 ml Full Fat Milk
1 Vanilla Pod
100 gms Caster Sugar
6 Egg Yolks
Preheat the oven at 140°C. Prepare 6 oven proof ramekins and place then in a pan to make a water bath.
Mix the milk, cream and half the sugar. Scrap the seeds out of the vanilla pod and add it to the milk mixture. Bring it to a boil while stirring to make sure the milk does not burn.
Whisk the egg yolks and remaining sugar till pale yellow in colour.
Pour 1/3rd milk mixture in the egg yolks and continue to whisk for 1 minute.
Pour the egg mixture back in the pan with the rest of the milk and brink it to a quick boil while stirring.
Fill 2/3rd of the prepared ramekins with the egg-milk mixture. Place them in the pan and pour hot water half way up the ramekins.
Bake at 140°C for 40-45 minutes or till the skewer inserted in the middle comes out clean.
Remove from the oven and chill for 4 hours to overnight.
Before serving sprinkle a spoonful of sugar in each ramekin and brulee it with a blow torch.
Serve cold. Enjoy.