Creme brulee - a classic of French sweet cuisine! It would seem that it’s just a light vanilla cream, the minimum of ingredients — but still there is something so lyrical in it, and in every cafe in Paris they make cream brulee in their own way, approaching the cooking process creatively. Let's try and we …
Pick your recipe
You will need
-
- Milk - 125 ml
- Cream - 125 ml
- Egg yolk - 3 pieces
- Sugar - 100 g in the cream itself and a pinch on the coating
- Vanilla Sugar - 2 sachets
Instruction manual
1
Mix milk and cream, add vanilla sugar. Pour the mixture into a saucepan, bring to a boil, remove from heat and set to cool for 10 minutes.
2
Beat the yolks with sugar - lightly, that is, not up to the foam. Pour the mixture of milk with cream into the yolks, constantly stirring.
3
Take a deep baking sheet or pan without a handle. To prepare a water bath, cover a baking sheet or pan with baking paper.
Put on the paper molds filled with cream. Pour boiling water over the pan (pan).
4
Bake dessert in an oven preheated to 150 degrees in a water bath. It will take about 25 minutes for it to “cook”.
Ready cream, when taken out, shakes. Then, when cooled, it should freeze. The cooled dessert should be refrigerated for an hour.
5
Pour sugar on a cold cream. Then again put the molds with cream in a deep pan (pan), but this time pour cold water and put in the oven in the "grill" mode. Take out the cream as soon as it darkens and cool again.
note
According to one of the options for preparing this dessert, the cream itself should be cold inside, but the crust on top should be warm and crispy. You can buy a kitchen burner or a special soldering iron - devices that will melt and slightly “fry” the sugar at the top to the right degree.