Secret Recipe Uncovered - Make Perfect Creme Caramel Every Time in Four Simple Steps

My favorite dessert, Creme Caramel Brulee is a French classic typically consisting of cream with vanilla flavor and a crunchy caramel topping.

It is difficult to pinpoint the date when this dish first appeared, but the earliest reference to the creme brulee can be found in a cookbook written by Francois Massialot, all the way back in 1691. The creme brulee has many variations, including being prepared with lemon, white chocolate, among other flavors - I have even found a recipe using coconut. However, the traditional vanilla is still the favorite of most people. The British version is called the Trinity or Cambridge burnt-cream Cream, the The Catalan version is called crema Catalana.

For the best presentation I suggest that you prepare the creme caramel brulee as individual servings in small ramekins. For an authentic caramel finish you absolutely have to use a kitchen blowtorch, putting it under the broiler never seems to get the desired result.

My other secret tip is to always use real vanilla beans, not the essence - it adds a depth of flavor that will blow your taste buds away.

Ingredients:

* 2 cups heavy cream (preferably fresh cream)
* 1 / 2 cup milk
* 1 cup caster sugar (+ 1 / 4 cup sugar to caramelize the tops)
* 1 vanilla pod - cut in half and scrape out the seeds with the point of a thin knife.
* 6 eggs (yolks only)

Preparation:

* In a saucepan add the cream, milk, vanilla seeds and pod. Bring to medium heat but don't let it boil.

* In a bowl, whisk the egg yolks while slowly adding the sugar. Once the sugar is mixed in well slowly begin to add the cream. Secret tip #3: Don't add the cream too quickly! If you do, the eggs will scramble.

* Separate the mixture into individual ramekins and bake in the oven (preheated to 120 º C or 240F) for about 35 minutes (or until mixture is lightly golden in color). Remove from oven and cool completely. Tip #4: for best results first place the ramekins in a baking tray and fill it with water to a level about halfway up the ramekins.