Creme brulee

  • Author:
  • Date:
  • Category:
  • Creme brulee
  • Creme brulee
  • Creme brulee
  • Creme brulee
  • Creme brulee
  • Creme brulee
Total time:
50 min
Word from cook:
A smooth french dessert!
500 ml heavy cream for whipped cream
4 egg yolks
a pinch of salt
100 grams sugar (60 grams if heavy cream is already sweetened)
1 vanilla pod
4 tablespoons of brown sugar

Creme brulee – delicate, silky and overall perfect dessert . The exact origin of this recipe is uncertain. France, England and Spain all claim to have invented the desert . The first printed recipe for a dessert called creme brulee dates back from 1691 and is located in a French cookbook – ” Le Cuisinier Royal et Bourgeois ” – the author of which is Francois Massialot , a chef at the Palace of Versailles.

It is the perfect dessert for those times when you have guests and you want to impress , but it can also be an ideal dessert for Christmas!

First place the cream, salt, half the sugar and vanilla bean in a saucepan over medium heat . No need to boil this mixture, just heat it .

Separately, in a bowl, mix the egg yolks with the remaining sugar until you obtain a homogeneous composition. Gradually pour the hot cream over the egg yolks and mix quickly. You musn’t pour all the composition from the beginning because then you risk cooking the yolks.

It is important not to mix too much in order to avoid the formation of bubbles in the composition. Pass the mixture through a sieve to remove any lumps.

Pour the mixture into the ramekins, but without filling them . To remove bubbles from the surface, pass the burner over each ramekin for a few seconds .

Place a wet towel on the bottom of a tray and the ceramic forms on top of it. Pour boiling water around them, until it reaches the middle. Place the tray in the oven at 160 ° C , without preheating.

Leave it in the oven for about 30-35 minutes, cool it for about 4 hours and then make the caramel: place one tablespoon of brown sugar in each form over the cold cream and level it .

Using a burner, caramelize the sugar crust: hold the burner at a distance of 5-6 cm from the form. This operation will be done in two phases: in the first phase we must melt the sugar (which will boil ), leave it to cool down for a few seconds and then burn it again until brown spots appear . Finally let it cool for at least 10 minutes before serving.

Enjoy it!

Vote this recipe:

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.80 out of 5)

0 Notes

Time limit is exhausted. Please reload the CAPTCHA.

%d bloggers like this: