Creme Brulèe (Creme Brulèe)

In a small to medium saucepan, Beat egg yolks with sugar, insisting until you get a thick mixture.

Stirring well and patiently, gradually add the milk and the cream.

Cook on the fire, stirring without boil until thickened and is sail the spoon.

Strain the mixture and pour it into a single container, or 4 low individual containers (for example a dish, or four elegant pans), where you shall draw up in a high layer no more than 1 inch.

Place the baking dish in a shallow pan with hot water that reaches up to mid height.

Bake at 150 degrees for 30-40 minutes.

Turn on the grill of the oven.

Spread over the cream brown sugar, in sufficient quantity to form a layer 2 mm high.

Put under the grill, as close as possible, and cook for a few minutes to melt the sugar and sauce, without let it burn.

If you use individual containers, put in two at a time; If you are using a single container, move it so that the entire surface is, sooner or later, exposed to heat.

Remove from heat and let cool before serving, in cookware.

NB.

Some make a layer of brown sugar about 3 mm high, who caramellando becomes a scab rather hard and compact.

This yields a more crumbly crust and more delicate flavour.

Others prepare a caramel melting white sugar with a drop of water and then pour the preparation.

You can flavour with vanilla sweet and/or milk chocolate Orange, joining at the beginning half vanilla pod and/or orange zest, bringing it to a boil and then sit covered for a quarter of an hour.