The last post from the series “Happy Mother’s Day !!!” and the time for the grand finale – THE DESSERT.
What else goes better for this occasion than a delicious, smooth, silky and amazingly flavourful creme brulee? Plus, during my last trip to Pittsburgh, I went into Penzeys and found some little treasures – vanilla from Mexico and Madagascar. Of course, I had to buy some vanilla plus all kind of other spices (luckily, I didn’t get checked at the airport, otherwise I am sure I would not be allowed to bring all the powders back home).
Pre-heat the oven to 150C.
Mix the egg yolks the sugar in a bowl. Heat the cream and the vanilla to just below boiling then leave for 30 minutes to infuse. Reheat and whisk the cream into the egg mixture. Strain the custard into ramekins.
Cover the ramekins with aluminium foil and place them in the oven, in a roasting tin, filled half way with water.
Cook in a bain marie for one hour or until set. Refrigerate for few hours before caramelizing the top surface of the custard.
To serve sprinkle sugar over the custard. Caramelize it with a blow torch.
So if you wonder why the entire Mother’s Day series, here is the reason: