Za crème brûlée važi mišljenje da je "fancy" slatkiš,koji se služi u otmenim i skupim restoranima.Istina je da se sprema jako brzo,nisu potrebni nikakvi specijalni sastojci,pa ni oprema.Naravno,idealno bi bilo da se koristi ona mala lemilica za topljenje šećera,ali može da posluži i običan gril,bilo u rerni ili u mikrotalasnoj.Kada karamelizujete šećer na grilu,dobro bi bilo da posude sa kremom budu u ledu.Tako krem ostaje hladan, design room a topi se samo šećer.Ovo je naravno,samo ako težite savršenstvu...
Belu čokoladu,pavlaku i mleko staviti na laganu vatru i mešati design room da se sve sjedini.Dodati šećer i mešati dok se šećer ne otopi.Skloniti sa vatre.Posebno umutiti žumanca,so i vanilu,pa dodati postepeno otopljenu čokoladu i pavlaku.Procediti i sipati u 4 posudice.Peći u vodenoj kupki 35-40'.Izvaditi iz rerne i ostaviti ih u toj vodi sa ohlade.Ohlađen krem staviti u frižider na minimum 2 sata,a maksimum 2 dana.Neposredno pre služenja posuti po 1,5 kašičicu žutog šećera na svaki krem i staviti ispod grila da se šećer karamelizuje.To traje jako kratko,ne odvajajte oči od rerne.Služiti odmah.
Melt the white chocolate in the cream and the milk in a small saucepan over low heat.Add sugar and stir until all the sugar is dissolved and the mixture is smooth.In a separate bowl mix egg yolks,salt and vanilla.Add white chocolate cream to the mixture,a little at a time.Strain with a fine sieve into 4 ramekins.Bake in a hot water bath for 35-40'.Take it out of the oven and cool in a water bath.Refrigerate for at least 2 hours or up to 2 days.
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