Unusual recipes

Creme Brulèe

Creme Brulèe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Creme Brulèe Recipe of of 04-05-2009 [Updated on 27-08-2018]

The creme brulèe which literally means burnt cream, is one of the spoon desserts French most appreciated and known. There crème brûlée it is a cream based on eggs, fresh cream, and vanilla, it is cooked in small single-portion cocottine in a double boiler and then covered with sugar and caramelized thus forming a sugar crust.
I love this kind of desserts, and this one in particular, together with the Catalan cream, is a dessert that I often order at the restaurant when I find it on the menu, simple, perfectly flavored and with that crunchy crust that goes well with the English cream, from when I discovered that preparing this classic French pastry at home is so simple, I prepare it often and this among the recipes I tried is the one I prefer :)


How to make crème brûlée

Pour the cream into a thick-bottomed pot, add a vanilla pod cut lengthwise and bring to a boil.

In a large bowl, beat the egg yolks with the sugar and a tablespoon of orange liqueur

As soon as the cream has reached the boiling point, remove it from the heat and add it a little at a time, through a sieve in order to filter the vanilla seeds, to the egg and sugar mixture.

Stir to mix the ingredients well.

Pour the mixture into small ovenproof dishes

and put them to cook in a bain-marie in a pan containing boiling water and covering the cocottine up to half of their height
Bake the creme brûlée in a preheated oven at 160 ° C for about 60 minutes.

Let the pan with the creme brûlée cool completely, then put them in the fridge until ready to serve.

When serving the creme brûlée, sprinkle the surface of each baking dish with brown sugar and caramelize the surface under the hot grill of the oven for a few minutes.

As soon as the crust forms on the creme brûlée, let it cool and serve on the table in the baking dishes.