布丁不仅看上去美味，吃起来更好，那苦中带甜的焦糖，滑嫩爽口的布丁加上那冰冰凉凉的感觉，瞬间挑动起味蕾。在假日期间，在家来上这么一份冰冰凉凉、细腻柔滑而醇厚香甜的焦糖布丁，心情也会变得甜蜜而美好起来。
Crème brûlée is the easiest fancy dessert, and I challenge you to find an easier and simpler recipe for it than this one.
It does not require a kitchen torch, it does not require you to pre-cook your cream, it doesn't even require a water bath.
The only unusual piece of equipment you need is the ramekins themselves.
This recipe is formulated for the standard 5 oz kind.
Here's the custard: One serving is one egg yolk, one tablespoon of sugar, one teaspoon vanilla extract, and enough heavy cream to give you one half cup total of liquid.
That's it, that's ready to go into the oven.
Today I'm gonna do enough for four custards.
Four egg yolks (you can Rocky-chug those whites later), four tablespoons sugar, beat that up with a fork, and really give it a go.
We're not gonna bother straining the custard, so you really wanna bash this up to make sure there's no big globs of sugar or egg protein.
Four teaspoons of vanilla, that's a tablespoon plus one teaspoon.
