Creme brulee

Creme brulee

Category: Confectionery

Ingredients
cream (preferably 30%)	500ml
milk	150ml
yolks	5 pieces
sugar	75 gr.
vanilla
For the crust: brown sugar	1-2 tbsp. l

Cooking method

• I bought a special dreamy little thing for crème brulee and I hasten to share the recipe from a French book.
  
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• In a saucepan, it is advisable to combine cream, milk and vanilla with a thick bottom, let it boil, remove from heat, close the lid and cool (I chilled in cold water, for speed). Beat the yolks until light yellow, gradually adding sugar. Pour the yolks into the creamy mixture, stirring occasionally. Beat until smooth.
  
• Pour the mixture into fireproof molds and bake in a preheated oven (150 degrees) for about 30-40 minutes in a hot water bath.
  
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• You can add caramel before pouring the mass into the molds (boil 150 grams of sugar with 4 tablespoons of water until brown). But I don't like it very much: it's too sweet.
  
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• When the cream is ready and has cooled a little, sprinkle with brown sugar and bake with a special trick. I think a grill will do (about 10 minutes). But for guests with a "soldering iron" the effect is stunning !!!
  
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• All! If you master it properly, you can apply for French citizenship
  

The dish is designed for

6-8 servings, depending on the mold

Time for preparing:

about an hour

National cuisine

France

Note

The original way! ) Interesting. Can you use other means besides the poem?

Can be placed under the grill in the oven. And for a smoother crust, sprinkle powdered sugar on top of the sugar.

The original way! ) Interesting. Can you use other means besides the poem?

You can use a turbo lighter instead of a soldering iron.

Girls! Such a gas burner is sold at any hardware store. It costs from 70 to 200 UAH. I bought myself at Epicenter. Now I'm making creme brulee. I will show the result a little later.

Yeah. They also appeared in online stores and in stores where dishes are sold.

Girls! This is a bomb!





Honestly, I didn't even expect. So gentle, it melts right in your mouth.
Cooking for one or two. Decent dessert at a festive feast and not only ...

The third photo is especially impressive ...

And the average is so generally)))

Very nice!

I advise everyone to cook ... you will not regret it!
By the way, I did it with 20% cream. Although everywhere in recipes 33-35%.

and I didn't add milk. Just 20% cream - 500 ml, half a glass of sugar, vanilla extract, 5 yolks. And in the oven ... Mine are still impressed. They rolled their eyes.

Katyusha, thanks for the recipe!
the taste is very harmonious
Only for some reason my cream turned out to be liquidish, it did not freeze, probably because I made the whole portion in one form, and this is about 900 ml. I don't see another reason: instead of milk, 10% cream, I kept it in the oven for an hour - first 170, then 160-150 (the crust was browned).
it means that we need to buy and repeat the portioned molds, we really liked the taste! then I'll take a picture. thanks again!

[eye]

eye, glad you liked! Yes, it is better in portioned molds, then it will definitely harden. I, if there are not enough molds, I use ceramic cups.

I received a creme brulee burner from an online store, but without a gas cartridge, but where do they buy it?

Thank you very much for the recipe! I took it to the bookmarks, I will try. Moreover, there is a reason - recently a "super soldering iron" appeared. Just tell me, please, if you can use regular sugar for the crust. We don't have brown

Can. Better large if you have

I received a creme brulee burner from an online store, but without a gas cartridge, but where do they buy it?

You can buy a can on the market, this is a regular can for gas lighters.
Costs 10 hryvnia.

girls tell me, can you use vegetable cream instead of animal cream? or "confectionery cream On health 26% = it grows sweetened cream"?

I used. I don't really get the taste of this cream, regardless of the dish, but this is my taste. This is how everything works out with him

girls tell me, can you use vegetable cream instead of animal cream? or "confectionery cream On health 26% = it grows sweetened cream"?

And I like this Cream, although I understand what it is made of. I use it sometimes in cake creams and honestly warn my customers about it. Agree!

And tell me, please, to what temperature to cool milk / cream after boiling?
Just cool or keep it cold before stirring in the yolks?

And yet, I want to do it tonight, put it in the refrigerator, and tomorrow there will be dancing with tambourine "soldering iron".
Will this option be normal?

I only refrigerate so that the eggs don't curl. And yes, it's very convenient to do it the day before, and then set it on fire) Bon appetit!

Thank you so much!
And another question, I don't have vanilla, I only have vanilla sugar.
Do you need a lot of it? Should I reduce the amount of regular sugar if I add vanilla sugar?

To be honest, I add vanillin and vanilla sugar to taste. Try to reduce it, and then whatever you like. You can always add

Thanks, I'll try.

This is a bomb!

I have no other definition!
Fast! Impressive !! Delicious!!!
Thank you very much for the recipe !!!

Thank you! I am very glad that I liked it

How deliciously written !!!

Pour the mass into refractory tins and bake in a preheated oven (150 degrees) for about 30-40 minutes in a hot water bath.

And how to properly organize a water bath? Pour water on a baking sheet and put molds on it?

[MSU]

MSU, Svetlana, the owner of Temka did not appear on the forum for a couple of months, so I will allow myself to answer your question)
Put a sheet of parchment in a baking sheet (well, in principle, you can do without it), put the molds, pour the cream, and then pour boiling water. Boiling water, not reaching half of the form, about 1/3.

Irina, thank you so much!