Crème brûlée

Crème brûlée is French for "burnt cream", a dessert made of rich custard and topped with caramel, and it is the best thing I have ever tasted. I fell in love with it the first time I had it in a restaurant by the Melaka River, but I've forgotten about it until I had it again in a Korean restaurant in Champaign-Urbana. It has been one of the things in my "to cook" list since then.

So, while I am still in holidays with nothing else to do and I am desperately in need of something to occupy my mind with, I've decided to try making this heavenly dessert.

With this recipe I found on this website called "Cooking for Engineers" (wow), which I think gives very very good instructions (with pictures too!), I set off to Walmart to get a lot of eggs, cream, and Ramekins (which aren't cheap). Oh and the blowtorch (ALSO expensive, and requires you to be 18 to buy it, so make sure you bring an ID along with you if you are thinking of getting one).

With that,

I get my Crème Brûlée! :D

As I was too eager to taste it, I did not refrigerate it as long as it says in the recipe, but another recipe that I just randomly looked up online says that refrigerating it for 2 hours is enough, as long as it is completely cooled. My Crème Brûlée tasted pretty okay, a little too sweet maybe, and I think it was a little not done (as I used Ramekins of a different size, so I guess the baking time differs as well?).

Oh and I had help with the blowtorch (haha). :P Credits to Andrew Chu for doing the burning thing for me. :P

I would say it was quite a success, but I will definitely try again and improve it! :D

YAY!