Crème Brulée Making

On Monday, for our four course meal, we made Crème Brulée for dessert. We actually began our dessert making the day before so that everyone could participate in making such a fabulous dessert. First, we combined the whipping cream, sugar and vanilla. Then we added our three egg yolks to that mixture. When our sugar finally dissolved in the mixture, we then poured it into four different ramkins and baked them in a water bath at 275 degrees for about an hour. For a full night, we let the dessert rest in the refrigerator.

Then, when we came back Sunday morning to finish our extravagent dessert, we smoothed brown sugar on top of the custard and torched it to make a delicious crust over top. When finished, the mixture was creamy and smooth that tasted similar to ice cream. The crust turned out to be very good and provided a hard, crunchy surface to allow for the dessert to be perfect. We all had a great time torching the crust, but the torch was very hard to work because of the child proof locks, but it was interesting to see exactly how the sugar burned. With the crunchy crust over top, it provided a scorched and delicious taste that enhanced the creaminess of the custard. After that, we decided to make the desert look beautiful by placing raspberries, blackberries, and blueberries and a leaf of mint for presentation on the top. The dessert turned out so great and we were all very satisfied with the finished product.