creme brulee

You can now get out the milk and eggs, because today you are going to prepare crème brulée! You will see how delicious and delicate this typical French crème brulée turns out. Carmen, author of Tía Alia Recetas , gives you the recipe to make it great!

Créme brûlée is a traditional French pastry , very similar to Catalan cream. Its name in Spanish is “crema quemada” (burnt cream) and it comes from the thin layer of toasted brown sugar that this dessert is finished with, giving it an absolutely wonderful crunchy touch.

It is a delicate dessert, but very easy to prepare . Perfect for lovers of egg-based sweets, such as flan, custard, tocino de cielo and others like it. Créme brûlée should be consumed very cold, although it can be torturous to wait the necessary time for this. But the contrast between the freshness of the cream and the warm caramelized layer on the surface is a real pleasure, well worth the wait.

Bérard olive wood spoon , set of two Emile Henry ramekins and Birkmann round cooling rack .

Ingredients (For 4 units)

• 250ml whole milk
• 250ml liquid cream for cooking
• 2 vanilla pods or, failing that, 1 teaspoon vanilla essence
• 5 eggs S
• 90gr of white sugar
• 50gr brown sugar

Elaboration

1. We mix the milk and the liquid cream and pour into a small saucepan .
2. Using a sharp knife , cut the vanilla pods and scrape out the insides. Add them to the mixture. If you don't have any pods, add a teaspoon of vanilla essence or extract .
3. Place the saucepan on the heat and bring to a boil. Turn off the heat and let it sit for 30 or 40 minutes, enough time for the mixture to infuse with the vanilla and for the temperature of the mixture to drop.
4. Preheat the oven to 100ºC with heat from above and below.
5. We separate the yolks from the whites in two different bowls (you can use a yolk separator to help you). For this preparation we only want the yolks, so we reserve the whites for another preparation.
6. In a large bowl, beat the egg yolks with the white sugar and add the warmed mixture of milk, cream and vanilla.
7. We pass the mixture through a fine mesh strainer to filter it well and prevent lumps that could spoil the final texture of the cream.
8. We fill four Emile Henry crème brûlée containers and place them in the oven where we bake for an hour and a half.
9. We check the cooking by moving the containers and making sure that they do not shake in the center. We remove them from the oven and let them cool on a metal rack . When they reach room temperature, we put the containers in the refrigerator and cool them for about 2 or 3 hours.
10. At the time of consumption, sprinkle with brown sugar and caramelize with a kitchen blowtorch or under the oven grill.

Birkmann round cooling rack , Bérard olive wood spoon , Emile Henry set of two ramekins and Le Creuset ceramic ramekin .