Sufra Dayma:

Créme Brulée

By Moushira Abdel-Malek

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Ingredient:

600 ml cream

1/2 cup castor sugar

1/4 cup castor sugar (extra)

6 egg yolks

1 tbsp vanilla essence

Method:

Bring cream to the boil in a saucepan. In a heatproof bowl, combine egg yolks, castor sugar and vanilla. Beat with an electric mixer until pale and thick. While motor is operating, gradually pour in hot cream. Cover mixture tightly and place inside a larger pan with simmering water, reaching only 3/4 the height of the bowl. Cover pan tightly and leave to cook for 20-30 minutes. Test with a tip of a sharp knife. If done, then knife tip should come out almost clean. Remove bowl and allow to set and slightly cool. Sprinkle extra sugar on top and place under preheated grill, until sugar is caramelized. Refrigerate at room temperature until ready to serve. serves four.

N.B. : You can spoon mixture into 4 ovenproof ramekins (3/4 cup capacity, each) instead of one bowl.