Creme Brulee

[Jody Gomez]

Ciro-

I've challenged you twice already on this, but you're letting me down!! Everyone with a great sense of life wants to know: What is the perfect Creme Brulee?!!

I mean the kind of Creme Brulee that only Ciro could give us.

[Ciro]

Dear Jody, I am really sorry for not having answered you any sooner to the post asking the recipe for Crème Brulees.

This recipe , is the recipe that I am going to use to the new restaurant-that I hope to open-by next Christmas. It's going to be a nice restaurant. I am also working on putting together a book with all my recipes,of which I will send a copy to each one of you, friends.

Best to you, Ciao, Ciro.

Crèmes brulees

Ingredients:

4 egg yolks

7 tablespoons sugar

2/½ cups whipping cream

vanilla extract

One Preheat the oven to 300F. Have ready six ½-cup soufflé dishes or custard cup.

Whisk the egg yolks and 3 tablespoons sugar in a large heatproof bowl.

Bring the cream and a few drops of vanilla to a boil in a heavy-bottomed saucepan, then reduce heat and simmer for 8 minutes.

Remove the saucepan from the heat and slowly pour the cream onto the egg mixture, whisking vigorously so the eggs do not scramble.

Strain the custard into a large pitcher, and then pour into the individual soufflé dishes.

Two) Place the soufflé dishes in a baking dish.

Put enough hot water into the baking dish to reach ½ inch below the rims of the soufflé’ dishes.

Bake the custard for 40-45 minutes, or until just firm to the touch.

Remove from the oven and refrigerate over night.

Three) To make the caramel, evenly sprinkle some of the remaining sugar

over the top of each custard using a teaspoon.

With out breaking the skin of the custard, spread the sugar out very gently

using a finger or the spoon, then repeat to form a second layer of sugar.

Remove any sugar from inside the edges of the dishes as it will burn.

four) Place the dishes in a baking sheet and place under a hot broiler 2-3 minutes,

or until the sugar melted and is just beginning to gibe off a haze.

Allow the glaze to harden before serving.

Tip: Before pouring the custard into the soufflé dishes put a strawberry on the bottom of each dish.