A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Yield: 6
1 cup plus 6 tbsp of sugar
1/2 cup of water
2 cups of milk
1 cup of 35% whipping cream
1 tablespoon vanilla
pinch of salt
8 x egg yolks
Preheat oven to 325 degrees.
Make a caramel with 1 cup of sugar and the water by placing them in a large sauce pot and bringing to a boil without stirring. The sugar will dissolve and begin to bubble. Let it boil for about 5 minutes, watching carefully as the water boils off and it begins to turn yellow. Gently swirl until the sugar turns an even golden. Take it off of the heat before it gets brown. Quickly pour the milk and cream into the caramel along with the vanilla and salt and whisk until incorporated.
Whisk eggs and then slowly pour the caramel mixture into them, a little at a time, whisking constantly.
Pour into 6 ramekins or Creme Brulee dishes and bake in a hot water bath in the oven for 30 minutes, or until edges are set and centre is slightly jiggly.
Just prior to serving, sprinkle with the remaining sugar and caramelize with a blowtorch.