Creme Brulee (pronounced as Brulay)

This has got to be my most favorite dessert of all times. Something so delicious should have taken at least 39 ingredients and 5 days to make it, but the truth can't be further. It only takes 5 ingredients and 1 hour. Now that I have mastered the art of making creme brulee, Aunt immediately caution this is super fat stuff. I had to made an agreement to only do this once a year. Groan~

Before you attempt, first you must have the most important thing (assuming you already have an oven) - the blow torch or kitchen torch. Candles doesn't work even if you don't mind eating the wax. So get a blow torch with butane gas before reading further.

I borrowed Martha Stewart's recipe and modify from there. Although I have reduced the ingredients, it still makes enough for 6.

Ingredients
900 ml of heavy/thickened cream (can go for 120 ml but will make more than 6 serving)
1 vanilla bean or 1 teaspoon concentrated vanilla extract or 1.5 teaspoon of normal vanilla extract
1 cup of granulated sugar (can be raw sugar). Separate it into 2/3 and 1/3
6-7 large yolks (7 if you want more eggy feel)
Enough boiling water to fill up baking tray

Step by Step

1. Ensure you have blow torch with enough gas.
2. In a small medium-nish pot (the one you use to cook instant noodles) combine cream, vanilla and 2/3 sugar. Heat under low-medium fire with occasionally stirring so that it doesn't burn. When the edges start to bubble, it's ready.
3. Start boiling water if you don't already have. Preheat oven to 300 F or 150 degrees Celsius.
4. Whisk egg yolks in a large bowl and slowly pour cream mixture into it while whisking. Whisk until smooth but you might get bubbles which makes it hard to see. So don't whisk too hard and if bubbles already form, just shift them until you can see the mixture.
5. Strain it through sieve into a jug or large measuring cup so that it is easy to pour later. If bubbles went through sieve use a ladle to take it away like how you remove oil from soup. End result must look like this.

6. Once done, start pouring mixture into your creme brulee dish. You may use ramekins or any sort of dish that you like. As you can see, I use all sorts. The proper creme brulee dish is the small one.

7. Bake it for about 40 minutes in a water bath or until it is wobbly like a jelly. That takes around 40 minutes. Water bath means filling up the baking tray with hot water until just before the lip of your brulee dish so that it does not burnt while baking.

8. Once it's done, cool it and refrigerate it. Best refrigerate over night. To serve, sprinkle enough sugar to coat the top then tip the loose sugar off. Wipe the lip and with the blow torch, melt the sugar (4-5 inch away from the surface will be ideal) in slow circles. Once it turns brown, it is caramelized and ready to serve.

Uncle likes to eat it without the sugar top. Said it's less fat. I guess you can put some fruit on top and make it a custard dessert.