Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)

Category: Confectionery
Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)

Ingredients

yolks 5 pieces
cream 12-15% 500ml
granulated sugar 80g
brown (white) sugar for caramelization 30g
powdered milk 50g
gelatin 6g (or 1.5sheet)
vanilla pod 1 PC

Cooking method

  • I want to share the new version of the creme brulee recipe with a not quite classic set of ingredients 🔗... Chef Bernard has been looking for the secret of a successful crème brulee for a long time. Many book recipes with the classic method have given unpredictable results with cream. Yes! Yes! And the pros have punctures and failures in the form of "sweet omelet". This version gives a smooth and firm cream, fine texture. The secret lies in the addition of gelatin and milk powder.
  • I love the simplicity of preparation and the always delicious smooth cream without egg flavor. The recipe stuck and I have been using it for a long time. I advise you to try this dessert by all means. Will never fail. This is verified.
  • Measure out the ingredients you want.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Preheat the oven to 100 ° C. Dissolve the gelatin in 30 g of water according to the instructions.
  • Whisk half the sugar (40g) with the egg yolks until evenly mixed. No need to whip.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Add milk powder. Mix well before combining.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Cut the vanilla pod lengthwise and remove the seeds with a knife.
  • Heat the cream with the remaining sugar (40g) and the vanilla pod and seeds. Boil. Remove from heat.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Pour hot cream into the yolk mixture in a thin stream. Stir vigorously all the time.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Boil English cream in a water bath. Bring the mass to thickening and until the cream begins to envelop the spoon. Stop the process at 82C. Stir actively with a wooden spatula (spoon) all the time. Remove from heat. Take out the vanilla pod. Beat the cream in a blender, adding a still warm gelatin solution.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Pour the cream into ramekins and put in the oven for 50 minutes at 100C. Cool down. And covered with cling film, refrigerate for 5 hours. After the refrigerator, the mass in the molds is stable, keeps its shape well, even if the frame is turned over.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Sprinkle brown or white granulated sugar on top of the cream. And caramelize with a burner. Chef Bernard prefers white granulated sugar as it flambies faster than brown sugar. I ran the experiment with both white and brown sugar - I did not feel the difference. As a result, both the color and the "glass" surface were the same.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Serve immediately. You do not need to stand the dessert for more than an hour - the hard caramel begins to melt.
  • Creme brulee from Chef Bernard (La Creme brulee de Chef Bernard)
  • Enjoy!

The dish is designed for

4 servings (Ramekin d.9.4 cm / 170 ml)

Time for preparing:

7 o'clock

National cuisine

France

fronya40
what a beauty !!!!!
Sonadora
Caramel crust and the most delicate middle! Natasha, you're just a temptress!
Yura 72
Thanks, let's try.
Kamusik
Natasha, as always! I took it to the bookmarks.
Tasha
Thanks for the feedback. Be sure to take the recipe into service. Will not let you down!

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