You can now remove the milk and eggs, because today you are going to prepare crème brulee! You will see how delicious and delicate this typical French burnt cream turns out. Carmen, author of Tía Alia Recipes , gives you the recipe so that it turns out great!

Crème brûlée is a traditional preparation of French confectionery , very similar to Catalan cream. Its name in Spanish is “burnt cream” and it is given by the thin layer of toasted brown sugar with which this dessert is finished and which gives it an absolutely wonderful crunchy touch.

It is a delicate dessert, but very simple to prepare . Perfect for lovers of egg-based sweets, such as flan, custard, bacon de cielo and others. The crûlée should be consumed very cold, although it can be tortuous to wait the necessary time for it. But the contrast between the coolness of the cream and the warm caramelized layer on the surface is a real treat, well worth the wait.

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

Ingredients (For 4 units)

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

Elaboration

  1. Mix the milk and liquid cream and pour into a saucepan .
  2. With the help of a very sharp knife , cut the vanilla pods and scrape out their interior and add it to the previous mixture. If we don't have pods, we add a teaspoon of essence or vanilla extract .
  3. We put the saucepan on the fire and bring to a boil. Turn off the heat and let it rest for 30 or 40 minutes, enough time for the mixture to infuse with the vanilla and lower the temperature of the mixture.
  4. Preheat the oven to 100 degrees with heat up and down.
  5. We separate the yolks from the whites in two different bowls (you can help yourself with a yolk separator ). For this preparation we only want the yolks, so we reserve the whites for another preparation.
  6. In a large container, beat the egg yolks together with the white sugar and add the tempered mixture of milk, cream and vanilla.
  7. We pass the mixture through a fine mesh strainer to filter well and that there are no lumps that spoil the final texture of the cream.
  8. We fill four containers for Emile Henry crème brûlée and put it in the oven where we cook 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. Remove from the oven and let cool on a metal rack . When it reaches room temperature, we put the containers in the fridge and chill for about 2 or 3 hours.
  10. At the time of consumption, sprinkle with brown sugar and caramelize with a kitchen torch or under the oven grill.

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

Comments

Yvette said:

Buenos días, ¿se puede sustituir la nata por leche y el azúcar blanco por azúcar moreno?
Gracias.

Marisabel said:

No menciona Maizena o fecula de maiz, no lleva o se les olvidó anotar?

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