Bake Along #22 - Creme Brulee

Another challenging bake for Bake Along event. This is my first time  baking this rich dessert I haven't had for so long

I've been hopping to the fabulous creme brulees from all wonderful bloggers whom joined in Bake Along and very much inspired by them
Initially I wanted to bake it with additional liquour or coffee or chocolate, but after so much thinking, I decided to go back to basic for my first time :)

I was fascinated with the source of recipe Lena used - Hunger Hunger, I had my final choice on it, after all she has gone through so much in finding the best recipe for this dessert

I followed exactly the same recipe she shared, but to me, it's still too sweet to my liking, even though she has made some adjustment herself
The next time I bake this again, I'll reduce some more, perhaps to 3 tbsp

Other than that, the recipe made a heavenly indulgence! I like the consistency, I can not agree more, 1 egg yolk to 80ml heavy cream gives the best consistency!
But I prefer to bake it til the center only jiggles slightly when I shake the dish gently, otherwise, if it's too jiggly, it'll be too runny to my preference, I like it to be a little more solid

This time I guess I must have over broiled it a little bit, it's browned too much til the crust were too crispy, but it's really nice to be digged in, like finding treasure underneath :)
Yes I know, I will buy my kitchen torch soon, it's easier to control :P

DH said he prefers to eat just the custard, cos the caramelized sugar made the whole thing even sweeter, he is my non sweet tooth customer by the way :)

And look at below pictures...my other customer whom had a great time enjoying this dessert
How I envy her so much, she's such a sweet tooth person, she can eat whatever she likes and yet able to maintain her slender almost skinny figure
She really makes me cracking my head to figure out how to make her gain weight
Now, I don't think I'm alone in envying her huh? LOL

Okay, here is the recipe...

What you need:

6 large egg yolks
4 1/2 tbsp caster sugar (I will reduce next time to 3 tbsp)
500ml heavy cream
1/2 tsp vanilla extract
extra caster sugar for sugar crust topping

1. Preheat oven to 140degC. Put tray in the middle rack of the oven and add about 1 inch water and place ramekins onto the tray. I used 2 ramekins and 2 small baking dishes
2. Beat egg yolks and sugar til light and fluffy
3. Bring cream and vanilla to a boil and pour into the yolk mixture, stir well and let sit for awhile to let the bubbles subside
4. Place ramekin
5. Strain the cream mixture into ramekins to 3/4 full, bake for 30minutes
6. (I baked til 40minutes til the custard jiggled slightly at the centre when shaking the ramekins gently)
7. Remove and let custard cool. Chill around 5 hours in the fridge
8. Before serving, sprinkle caster sugar evenly over the top of the custard (level the sugar), wipe the edges and sides of the ramekins of any sugar, broil under hot grill / use kitchen torch to caramelize the sugar. Chill the custard in the fridge before serving cos the custard can melt during broiling

Please hop over to Joyce, Zoe and Lena - the hosts for this event, to view their wonderful creme brulees