Easy as 1-2-3 or Un-Deux-Trois
I was informed by Momma many years ago that if I could read, I could bake. And you know what, she was right. The advantage bakers have today is that they can consult with Mr. Google and learn most anything in question.
My grands and I decided to make Creme Brulee for their Mother’s birthday since she was not a big cake eater. I am still wondering if I got the right baby at the hospital those many years ago.
As I understand it, Creme Brulee originally meant burnt cream in french. For a cooking explanation, it is a sweet egg custard with a brittle sugary topping. It has only a few basic ingredients and that is eggs, sugar, and heavy creme. We found Ina Garten’s recipe on the Food Network website. Click here for her recipe. You can even watch the video. She adds vanilla and a tablespoon of Grand Marnier (orange liqueur).
It takes just a few minutes to combine the ingredients according to her directions. They are poured into ramekins. We used six 6-ounce ramekins. The next step would be putting them in a bain-marie or water bath and into the oven.
Ramekins 
Water Bath 
Out of the Oven
After the cooling process, we used our Sondiko Culinary Torch. But an oven broiler can work as well.
making the crust with the torch 
Finished product
So read the recipe and watch her video. My hope for you is that you will take risks, have fun, and share the results!
Au Revoir!
Creme Brulee is a favorite of mine. I have never had the courage to make it. Just might have to try.