A dessert idea to enjoy with friends during an evening? Crème brulée is the perfect combo! A crème brulée but not just any crème brulée, the one with a beautiful coloring, crunchy and melting. Here is the recipe that once tested, you will surely succumb because in the end, by following all our instructions, you will have a perfect preparation.
INGREDIENTS
- 250 ml of whole milk
- 250ml whole liquid cream
- 4 egg yolks
- Teaspoon vanilla extract
- 50g sugar
Total time
Preparation: 15min Resting: 3h-4h Cooking: 1h
INSTRUCTIONS
1
Before you start preparing your crème brûlée, first preheat your oven to 180 degrees.
2
Then prepare your recipe itself. To make it, pour the whole milk and liquid cream into a saucepan, mix well and heat. In fact, the preparation must be neither too hot nor too warm. It must remain between these two temperatures.
3
Then separate the yolks from the whites and pour your egg yolks into a salad bowl. Add the vanilla extract, sugar and mix well with a whisk or a spatula. As for the vanilla, you can use vanilla pods that you must extract yourself but in this case the alcohol will come into play a little bit. To do this, cut the vanilla pod in half then scrape the inside with a knife and put in a glass. Add two tablespoons of vodka and let sit for about 2 hours. With this technique, the crème brûlée will have a magnificent taste and a good smell of vanilla. Sieve before adding to the preparation
4
Then pour the milk mixture into the salad bowl gradually while mixing well.
5
Pass the mixture through a chinois (sieve) then leave to rest in the refrigerator for about an hour. Then pour the mixture into one or more ramekins.
6
It's time to put the cream in the oven, but we'll do it in a bain-marie. So pour water into the baking tray before placing the ramekins and cook for a good hour. Normally after an hour of cooking in the oven at 120 degrees, the cream is firm and wobbly. It is important to note that for cooking in a bain-marie, it is preferable to use glass or porcelain ramekins, because they are more resistant to heat and humidity. Also, make sure to place the ramekins in the baking tray four before pouring in the water, to avoid any overflow.
7
Once the cream is cooked, immediately remove it from the bain-marie, let it cool and put it in the refrigerator. This will solidify the cream and give it its perfect texture.
8
Now it's time to add a touch of caramelized sugar to give your dessert a beautiful color and delicious flavor. To do this, sprinkle a thin layer of brown sugar on the surface of your preparation. Then use a kitchen blowtorch to melt and caramelize the sugar. Be sure to watch the cooking to prevent the sugar from burning. Once the sugar has reached a beautiful golden color, remove it from the heat. This caramelization technique adds a touch of crunch and sweet flavor to the cream.
