Crème Brûlée (Burnt Cream) ¡Dulces sueños! Sweet dreams. Here is a recipe that I know many of you will enjoy immensely.

Crème Brûlée (also known as Crema Catalana in Spanish) is a specialty of Del Rioan Ramona Mahl. She graciously invited me into her home to share her recipe with me and, in turn, with you.You may already know that Ramona supplies Avanti Italian Restaurant with her just-baked Crème Brûlée. You can always be assured of the freshness, as she only prepares small batches of this delicious custard on an as-needed basis.Ramona grew up in Rancho El Pino, a cooperative just south of the Sierra Madre Mountains in Coahuila. She credits her aunt with her learning and love of cooking, and baking in particular.Ramona and Jeffrey, her husband of 33 years, passed that love of cooking along to their daughter, Tula Quetzal, and to son, Philip, who studied and graduated from the rigorous L’Institut Paul Bocuse, Hotellerie & Arts Culinaires de Lyon, France. Philip became an accomplished chef in New York City, Boston, Mass., McLean, Va. and East Hampton, N.Y. before his untimely death.Ramona met her husband in Saltillo, Coah., Mexico. Jeff shares her deep passion for cooking and fine wine. The Mahls lost their son in a car accident earlier this year, but are continuing his cooking legacy in collaboration with the Del Rio Council for the Arts, 120 East Garfield Avenue. Joining in the effort are St. Philips College, San Antonio College, Pace Foods, and the Pearl Brewery to create a culinary kitchen at The Firehouse.The Mahls wish to give back to Del Rio citizens new opportunities to learn an appreciation of fine, healthy and special needs cooking. The plans for this culinary program are well underway and will be named the “Philip Mahl Memorial Kitchen.” For more information about participating in this project, contact the Firehouse, 830-775-0888.The origin of Crème Brûlée is contended among at least three nations, however, all agree that this sweet custard is a favorite of many. Trinity College, Cambridge, England, claims title to creating this delicacy in the 1600s. The Spanish version of this dish, Crema Catalana, was created in the 18th century. And finally, in the 19th century, the French coined the term of “burnt cream,” now known as Crème Brûlée.Now to the fun part . . . the recipe! Preheat your oven to 310 degrees F. and have on hand:*1 quart heavy cream *1 tsp vanilla extract*1 tsp orange extract or liqueur* ½ cup fine sugar*6 large egg yolks *5 cups hot water * Light brown sugar for topping* Decoratively sliced berries or mint sprigs for garnishPlace the cream, into a medium saucepan, set over medium-high heat and bring to 185 degrees F., (check with instant-read thermometer). Remove from the heat, cover and allow to cool for 15 minutes.In a medium bowl, whisk together ½ cup sugar, vanilla, orange liqueur and the egg yolks until well blended, and the mix just starts to lighten in color. Add the cream a little at a time, stirring continually.Pour the liquid into 11 three-ounce ramekins. Place the ramekins into a large flat cake pan or roasting pan. Pour enough hot water into the pan to come no more than halfway up the sides of the ramekins (about five cups). Cover the pan with aluminum foil, and bake just until the Crème Brûlée is set, but still trembling in the center when shaken lightly, approximately 30 minutes. (Hint: to test if the custard is set, push a clean knife into the center of one. If it comes out clean the custard is cooked.)Remove the ramekins from the roasting pan, cool on a rack, then refrigerate for at least two hours. Next, remove the Crème Brûlée from the refrigerator at least 30 minutes prior to browning the sugar on top.Sprinkle sugar among the dishes and spread evenly on top. Using a propane torch or your oven’s broiler – watching VERY carefully not to over-brown the topping – melt the sugar to form a crispy top. Remember, do NOT brown the sugar until you are ready to serve the dessert.Fresh berries or sprigs of mint may be used to top the custard dish, and it is now ready to serve. Accompanied by a good cup of coffee or hot tea, Crème Brûlée will end an evening in style and good taste. Sweet dreams!