The most delicious dessert: CREME BRULEE

Ingredients:
* COLD MILK: 1 l / US: 4.2 cup
* SUGAR: 300 g / US: 10 oz
* EGGS: 6
* vanilla sugar or 1 vanilla stick (I recommend the vanilla stick it adds incomparable flavor)
* RUM ESSENCE: 1 teaspoon
* SUGAR: 150 g / US: 5 oz. This is for the sugar coat.

Step 1. Preheat the oven at 150°C/300°F.

Step 2. Pour the 150 g / 5 oz SUGAR in a pot and let it melt on low heat. Handle the pot to help the sugar melt uniform. When it’s melted completely, stop the heat and start turning the pot in a circular motion to get the melted sugar up on the pot.

TIP: If you want this to go faster, get the pot outdoor or out the window where the temperature is lower.

Do this until the sugar has formed a nice uniform layer. Leave it to rest. If you hear it start cracking don’t worry. It should.

Step 3. Get a bowl, add the EGGS and mix a bit with a manual whisker. You don’t want to use the automated mixer here. Add the 300 g / 10 oz of SUGAR. Add the AROMAS. Mix again. Add MILK, pouring it little by little and mix for the last time.

Step 4. Pour this mixture into the melted sugar pot and put it in the oven for 1 HOUR or until you see that it has darkened a bit.

Step 5. Leave it to cool down at room temperature and then put in the fridge for 3-4 hours.

Step 6. Serve and decorate as you want. I put mine in a fancy glass and poured the melted sugar and added a bit of mint.

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