Creme Brulee

Creme Brulee.00 04 33 57.Still010 结果 pinit
Creme Brulee.00 04 33 57.Still010 结果 pinit
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Creme Brulee

Difficulty: Beginner Cook Time 80 mins Total Time 1 hr 20 mins
Cooking Temp: 320  °F Servings: 4
Best Season: Suitable throughout the year

Description

Crème Brûlée, also known as burnt cream or Trinity cream, is a celebrated French dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. This dessert is renowned for its smooth, creamy texture beneath a brittle, caramelized sugar topping that cracks satisfyingly when tapped with a spoon.

The custard for Crème Brûlée is typically flavored with vanilla, which imparts a warm, sweet aroma that complements the creamy texture. The custard is made from a mixture of cream, egg yolks, sugar, and vanilla, cooked gently to achieve a velvety consistency. Once set, the custard is chilled until firm.

The defining feature of Crème Brûlée is its caramelized sugar crust. Just before serving, a thin layer of granulated sugar is sprinkled over the custard, and then it is caramelized using a torch or under a broiler to create a glossy, golden layer. This layer not only adds a delightful textural contrast but also a rich flavor that balances the subtle sweetness of the custard.

Crème Brûlée is often served in individual ramekins as a luxurious and elegant dessert, ideal for ending a meal on a high note. Its combination of simplicity and sophistication makes it a favorite among dessert lovers.

Ingredients

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Instructions

  1. In a clean bowl, bring together 4 egg yolks, 1 egg and 40g granulated sugar and mix well. Add in milk and heavy cream and mix well. Sift once. Pour the mixture into 4 or 5 medium-size ramekins. Cover each ramekin with tinfoil.

  2. Pour some room temperature water into the roasting tin. Preheat the oven to 320℉(160℃) and let bake for 80 minutes.
  3. Let the crème brulee cool in the fridge for 2 hours.
  4. Sprinkle some granulated sugar over the surface of each crème brulee. Use a kitchen torch to caramelize it.
Keywords: Creme Brulee
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