CRÈME BRÛLÉE (FRANCE), is a typical French dessert, similar to Catalan cream, which consists of a basic pastry cream topped by a sheet of crunchy caramel. The main difference between the crème brûlée and Catalan cream, is that the first is cooked in the oven in a water bath, while the second is prepared on the stove.

Ingredients (serves 6 people):

2 whole eggs

7 egg yolks

600 ml cream

Sugar cane 

Preparation: Heat a little the cream and in the meanwhile mounted the egg yolks mixed with sugar. 

Then add the cream and distributed in small bowls suited to resist the oven temperature not exceeding 180°C. The cream should cook in the oven in bain-marie (also called a double boiler) for 1 hour. Once cooked leave to cool in the refrigerator for 2 hours. 

When serving distributed on small bowls the sugar cane and let it brown putting in the oven under the grill for 5 minutes (to prevent to heat the cream while it is in the oven, dip the small bowls with the crème brûlée in a container containing water and ice).