Ingredients: (Serves 2)
For the Crème
- Egg yolks- 3
- Heavy Cream- 1 ½ cup
- Sugar – 3 to 4 tbsp.
For the caramel
- Sugar- 2tbsp.
- Water – 1tbsp.
For Garnish
- Strawberries – 1, chopped (For garnish)
- Peppermint Leaves – 2 to 3 leaves
Method:
- Take a medium-sized pot and put it on flame.
- In the pot, pour in the heavy cream and 2 tbsp of sugar and boil on low flame.
- After the cream starts boiling, please turn off the flame and allow it to cool down.
- Meanwhile, take a bowl and add in the egg yolks.
- Start whisking the egg yolks and gradually add the leftover two tablespoons of sugar.
- Continue to whisk the egg yolks and sugar until the sugar starts dissolving.
- When the sugar starts to dissolve, gradually add the boiled cream and whisk them all together well.
- When all the ingredients get mixed well, take two ceramic dessert bowls and pour in the mixture equally in both.
- Take a large pan, and keeping the flame medium, cover the pan with its lid. Allow it to preheat for about 9 to 10 minutes.
- After the large pan gets preheated, take the lid off and turn the flame to low.
- Place a silver rack or stand in the middle of the pan. If you do not have the stand, you can use a silver bowl.
- Place the bowls with the crème mixture on the stand and cover the large pan with the lid. Bake the Crème Brule for 15 to 20 minutes.
- After the desserts are well baked, take them out and allow them to cool down.
- While they cool down, take another pan and put it on flame.
- In that pan, add two tablespoons of sugar and one tablespoon of water. Allow it to caramelize.
- Pour the caramelized sugar into the baked desserts and place it on the refrigerator for 30 minutes.
- After 30 minutes, take them out of the fridge and garnish them with the strawberries and peppermint leaves, and it is ready to serve.
