Sin'dorei Crème Brulee

When I hear crème brulee, the beautiful, selfish and often misunderstood Sin'dorei come to mind. Perhaps this recipe will be enough to sweeten your tastes on them If not... well then you'll at least have a good dessert.

Unlike traditional crème brulee, this version will be made without a torch (but if you got one, use it.) It will also not have heavy cream. Heavy cream is hard to find in my neck of the woods, so I've whipped up this version after extensive searching on the internet.

You will need:

1 can of sweetened condensed milk
1 can of evaporated milk
5 large yolks
2 teaspoons of vanilla
Granulated sugar for the topping

Preheat oven to 350ºF

Add all of the ingredients to a medium sized bowl and mix well with a whisk.

Once mixed, pour the liquid into a large measuring cup and pour into your ceramic ramekins or other small oven safe dish.

Place the ramekins into a larger oven safe dish, fill half way with cold water.

Bake 40-45 minutes, until they are firm but wiggle like jello when you knock against the pan.

Remove them immediately from the hot water (this can be tricky!) and onto a small sheet pan

Refrigerate for at least 2 hours, blot off any moisture with a paper towel.

Once completely chilled, take a spoonful of granulated sugar and coat the top. At this point you can use aforementioned blow torch or if you don't have one:

Turn on broiler, place baking sheet with ramekins into oven. At this point you will literally need to watch the crème brulee. Carefully turn the baking sheet 90º every 2 minutes. Once the sugar is nice and caramelized, remove from oven and serve.

Pre-caramelized topping

Mmm.