Ah finally some fun and what a better way it is to have dessert. This recipe is been adapted by me and can be made in less than twenty minutes with tree hours of chilling time in the coldest part of the refrigerator. Best part you don’t need a fancy torch, borrow one from your tool box or your neighbor, will do the job just fine.
It is strange that we all thing Crème Brûlée is French because it was actually invented in the English University town of Cambridge.
4 egg yolks
¼ cup superfine sugar
1¾ cups heavy cream
½ tsp vanilla extract
¼ cup Grand Marnier or any liqueur that you prefer
Place the egg yolks and superfine sugar in a bowl and beat together until thick and pale. Heat the cream and vanilla extract in a pan until just below boiling point, then temper the egg mixture.
Return the mixture to a clean pan and bring to just below boiling point, stirring, until tick. Do not boil or it will curdle. Let the mixture cool slightly, then add the liqueur, pour into ramekins or smal bowls. Chill a least for tree hours or overnight. When ready sprinkle the custard with raw brown sugar, and use the torch to caramelize the sugar.
To temper: To slowly bring up the temperature of a cold or room temperature ingredient by adding small amounts of a hot or boiling liquid. Adding the hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or setting. The tempered mixture can then be added back to hot liquid for further cooking. This process is used most in making pastry cream and the like.