Easy as a gently-blowing breeze
For Christmas I received a culinary blow torch. This was my first chance to try it out. Creme brulee is considered a tricky dessert (as are most simple desserts). It’s so simple if it didn’t taste so good it would be boring. Using one egg for each ramekin you’re using and three fluid ounces of double cream per egg you don’t even need to follow a recipe. Just whisk eggs yolks with sugar until pale and fluffy and boil up some cream with vanilla and then allow to simmer long enough for the vanilla to infuse. Then pout the cream over the eggs, put in ramekins and bake in a bain marie for 30 minutes at 100C. Doddle! After allowing them to cool and then set in the refrigerator (this takes about an hour all told) I sprinkled them with sugar and caramelised it with the blowtorch. Because baking can be macho.