Creme Brule

1. 1

   Ina small sauce pan, combine1/4 cup sugar with 2 Tblsp water.

2. 2

   Place over medium high heat; bring to a simmer and cook stirring often until sugar dissolves.

3. 3

   Partly cover pan and continue cooking until sugar turn medium amber.

4. 4

   Immediately remove pan from heat and let cool slightly.

5. 5

   Add 3 Tablespoons of water and return to medium low heat to melt the caramel.

6. 6

   In a bowl whisk the cornstarch with the remaining sugar, the salt, the eggs and the milk.

7. 7

   Pour into a medium saucepan, place over medium heat and cook stirring constantly with a wooden spoon, until the cream thickens.Add vanilla.

8. 8

   When pudding barely simmers, remove the pan from heat.

9. 9

   Stir the caramel into the pudding.

10. 10

    If lumps form, use your whisk.

11. 11

    Spoon into dessert dishes or ramekins.

12. 12

    Cover and refrigerate until cold.

13. 13

    I placed mine a cake dish and covered with foil making sure the pudding did not touch the cover.

14. 14

    Refrigerate at least 3 hours or overnight.

15. 15

    Just prior to serving, sprinkle with white fine sugar and caramelize with a blowtorch.

* Per serving · 4 servings · Values may vary.

No additional tips available.