There crème brûlée is a spoon dessert, a great classic of French cuisine. A delicate and silky egg custard and cream, baked in the oven, covered with a crunchy pastry of caramelized sugar. A prescription easy to obtain a dessert with a fantastic balance of different tastes, textures and temperatures.
Ingrediants
- 250 g of fresh cream
- 125 g of whole milk
- 40 g of granulated sugar
- 5 egg yolks
- 1 vanilla pod
- brown sugar to caramelize
Break the hot crust of caramelized sugar and sink the teaspoon into a silky and delicate one egg cream flavored with vanilla is the pleasure that reserves the crème brûlée, a spoon dessert among the most famous, popular and easy to make.
A French recipe from ancient origins that sees an English cream, made however with a part of cream and a (lower) part of milk, cooked in the oven to bain-marie and then sprinkled with sugar to be caramelized only when serving. Simple in substance but delicious.
An analogous dessert is the Cambridge burnt cream, English version of brûlée, made with only cream. Even the Catalan cream is similar in ingredients and in the same caramelized crust but the basic egg cream is a real custard which in fact provides for an addition of starch and is cooked on the fire.
OTHER DELICIOUS RECIPES: Crème caramel, Vanilla pudding, Bavarian, Eggnog
How to prepare: Crème brûlée
- Execution
- easy
- Preparation time
- 10 min
- Cooking time
-
50 min
- Portions
-
6
- Total time
-
60 min
How to prepare: Crème brûlée
The preparation of the crème brûlée does not involve particular difficulties. Heat the milk and cream with the vanilla pod on the stove: when the liquid reaches the pre-boil, turn off and leave to infuse covered for at least 5 minutes. Meanwhile, collect the egg yolks and sugar in a bowl.
Beat them with a hand whisk until they are mixed well: the mixture will lighten but it is not necessary to obtain an excessively foamy mass. Then add the milk and cream, pouring them slowly and stirring constantly. Transfer the mixture obtained to the special oven casseroles, filling them for about 3/4 of the capacity.
Pour a couple of cm of hot water into a pan large enough to hold all the casseroles. Place the cocotte on it and bake in a preheated oven at 175 ° C for about 50 minutes. Remove from the oven, remove from the water and let cool. Just before serving, sprinkle the surface of each cocotte with brown sugar and caramelize with a special pastry torch. Alternatively, you can use the oven grill, at maximum power, under which the sugar melts in a few seconds. Serve the crème brûlée immediately.
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