2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Creme brulee - This is an exquisite dessert, an invention of French confectioners. Imagine a light, gentle and airy cream covered with a caramel crust - how can you resist this delicate delicacy.
How to make Brulee cream at home?
Brulee cream is made of cream or milk mixed with egg yolks, sugar and vanilla. First, beat the yolks with the sugar, then add the cream or milk, and in modern recipes both products are used. As this is a cream, it is left to boil on the fire, and for flavoring in addition to vanilla you can add citrus peels, nuts, chocolate, cinnamon and other spices. The caramel crust (glaze) is made from melted sugar to a brown color, it is simply poured over the already prepared cream and soon hardens. For this purpose, it is possible to use a culinary sugar burner by sprinkling the crystal sugar in advance.
The classic proportions for Brulee cream are: 100 ml cream, 1 egg yolk and 20 g sugar; the cream is baked in a water bath in an oven at high temperature.
The French make cream based on cream, and the Spaniards, who also claim to be the authors of the recipe for Brulee cream, use fresh milk, calling the dessert Catalan cream. Recently, recipes for creme brulee in the microwave have appeared, but they should be taken as an option when there is no time. In the microwave oven the cream is lighter and porous, and in a water bath oven it is thick and elastic.
Secrets in the preparation of creme brulee
Beat the yolks with the sugar until they fade and increase in volume. Use a spoon, not a mixer. Do not boil the cream for the cream, but heat it to 70 degrees, remove the foam formed on it, pour it into the mixture of sugar and egg yolks. When the cream is hot, stir constantly so that the yolks do not coagulate (cross).
In some recipes you will see gelatin, which makes the texture of the cream thicker, which undoubtedly improves the taste and appearance of the dessert. Bake creme brulee for about 45 minutes in a water bath.
How do you know when a Brulee cream is ready?
A thin crust forms on its surface and if you press the edge of the form, the cream will sway slightly like soft jelly. But if the pressure wave passes over the cream, it needs more stay in the oven.
Brulee cream is usually baked at 140-150 degrees, then carefully remove the molds from the water and leave to cool. But that's not all - put the cream in the refrigerator under plastic wrap for 3 hours, so it can last up to 3 days.
Then, pour the caramel thinly or just pour 2 tsp. crystal sugar in each serving and place under the grill to melt the sugar.
Now get ready for a culinary experiment, following exactly all the stages you will prepare classic creme brulee and you will surprise not only your guests and relatives, but also yourself!
Ingredients: yolks - 4 pcs., sugar - 70 g, the thickest cream - 500 ml, vanilla - 2 pods
Method of preparation:
Put the vanilla pods in the cream and place on the stove. Heat the cream without boiling. Beat the yolks well with the sugar. Pour 100 ml of cream into the yolk mixture and stir vigorously, then pour the remaining cream, stir again.
Strain the mixture through a fine sieve to remove the vanilla. Fill a pan 2 cm high with water and place it on the bottom of the oven. Place a rack on the water tray and turn the oven to 140 degrees. Grease the cream molds with butter and pour the cream into them, place them on the grill and bake the cream for 30-50 minutes - baking time depends on the size of the molds.
How to check the readiness of the cream is written above. Remove the molds with a wire rack and allow to cool to room temperature, refrigerate for 3 hours or more.
Sprinkle creme brulee with granulated sugar (white or brown) and place on the grill on a heated top rack until the sugar turns into caramel.
Serve Brulee cream directly with the tins, garnishing the dessert with berries and mint leaves.
Now you understand that life is beautiful and sweet!
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