The Crème Brûlée Project
The history of crème brûlée is not French.
The English created the dish at Trinity College Cambridge in 1690.
The city of Cambridge is a rainy city in England,
and 125,000 people live in the city.
It is a university town so their special dishes are hard to find,
but there is a cambridge pudding and a local sausage called the "far-famed cambridge".
England is in Europe
and its capital is London,
and you may know it for its tourist attractions:
Stonehenge
London Bridge
and the Roman Baths.
The English made the crème brûlée with the caramel on the custard.
But the French initially did it with separate caramel
before putting the caramel on the custard.
Despite its origin, crème brûlée has become an icon of French desserts.
I am cooking the Crème Brûlée
For this recipe, you will need:
6 ramekins
1 medium bowl
1 whisk
1 saucepan
1 measuring cup
1 large cake pan
1 torch
1 oven
The Ingredients:
One liter of heavy cream
A vanilla bean
250 grams of vanilla sugar
6  large egg yolks
1 litre hot water
The instructions:
Preheat the oven to 165 ° Celsius.
Put the cream, and the vanilla bean
in a saucepan
turn on heat
and bring it to a boil.
Remove it from the fire.
Remove the vanilla bean.
Cover
and let cool for 15  minutes.
In a medium bowl,
beat together 125 grams of sugar
and egg yolks
until well blended.
Add the cream a little at a time,
stirring continuously
Place the ramekins in a large cake pan.
 Pour the liquid into ramekins.
Pour the hot water into the pan to come halfway up the sides of the ramekins.
Cook just until the crème brûlée is set,
about 40 to 45 minutes.
[custard has set]
Remove the ramekins from the cake pan and refrigerate for at least 2 hours and up to 3 days.
Divide the sugar between the ramekins.
Using a torch, melt the sugar to form a crunchy top.
 Let crème brûlée stand at least 5  minutes before serving.
