How to make
You can work only with a whisk, or with a mixer;
Oven - 330°F (165°C);
Cups - 6 pcs.;
Kitchen torch.
In a larger bowl with a wire whisk, beat the egg yolks, sugar and vanilla until white.
Pour the cream into a pot and heat it over moderate heat until bubbles begin to appear on the sides of the pot. It is removed from the heat and added to the yolks in a thin stream while constantly beating.
The mixture is poured into the bowls through a large strainer, thus avoiding the foam that was formed during the beating. You can also help yourself with a spoon, which peels off the foam in the strainer.
The cups are placed in a water bath. Bake at 330°F (165°C) for about 30-35 minutes. Cool completely.
Before serving, pour 1 tbsp. white sugar and burn to caramel with a kitchen torch.
The Crème Brûlée from My Kitchen is ready.
Note: An extremely easy and delicious dessert. I have used a kitchen torch to make caramel from the sugar. When you make the caramel with this cream, it should be like glass on top and it's pleasant when you break it with the spoon - that's the real Crème Brûlée when you can feel the crunchy caramel. I'm posting a photo, so you can see how it broke.
