Creme Brûlée

I tried making creme brulee with just an oven. Despite trying to melt it with the broiler setting, the sugar just doesn’t melt. Originally I followed the recipe from I already reduced the sugar from 1/2 cup to 1/4 for just 2 servings. Then, I reduce the sugar further, so not to have a full 1/4 cup, but I found that my creme brulee is way too sweet. So after buying a torch, I reduced the sugar to 1 tbs per 2 servings, I also use white sugar instead of icing, but you just have to whisk it more. Not much different in my opinion.

If there is one thing I can change, I would prefer to have a shallow dish for creme brulee. The eating experience will be quite different. But creme brulee is creme brulee. It is just one of those dessert, you’ll enjoy no matter what.

Make 2
135C preheated oven, 4-inch ramekins
2 egg yolks (or 3 if egg is rather small)
200ml heavy cream (I use whipping cream 35.1% Fat)
1 tbs sugar
1/2 tbs vanilla
more sugar for the crispy layer top

Whisk sugar into egg yolk until creamy.
Add a bit of cream to lighten it.
Add the rest of the cream and whisk.
Add in vanilla extract, stir and pour mixture into 2 ramekins.
Place them in a baking dish and put them into the preheated oven.
Pour water into the baking dish around the ramekins until the water reach about half the side of the ramekins.
Bake them for about 50 minutes. (It really depend on the depth of your ramekins, it will take longer for custard to cook in a deeper ramekin)
The custard is done when it is quite wobbly, but will not have liquid in the center.
Let cool.

Once cooled, placed ramekins into the fridge for at least 1 hour to set the custard.
When ready to serve, take out the custard from the fridge.
Sprinkle a layer of white sugar to coat the custard. Remove excess sugar.
Use a blowtorch and lightly melt the sugar to form a crispy top.