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Creme brulee with caramel sauce

Creme brulee with caramel sauce

Category: Confectionery
Creme brulee with caramel sauce

Ingredients

Yolks 3 pcs
Sugar 2 tbsp. l.
Cream 1 stkn
Vanillin 1/2 tsp
Light brown (or plain) sugar 2 tsp
Caramel sauce:
Powdered sugar 200 g
Cream 200 g
Warm water, better hot 100 g

Cooking method

  • Beat the egg yolks with sugar and vanilla until smooth. Bring the cream to a near boil and gradually pour into the whipped yolks, stirring with a whisk. Pour the mixture into four 125 ml tins (ramekins). Place the molds in a deep dish and pour boiling water on the bottom. The water should reach the middle of the cream molds. This will allow the cream to bake evenly. Bake for 25-30 minutes (I set it for 42 minutes), checking for readiness, like cheesecake - the middle with a slight shake will be like jelly.
  • Chill completely in refrigerator for 2 hours.
  • After this time, sprinkle the surface of the cream with sugar and place for 3 minutes under the grill spiral heated in the oven. If possible, it is better to use blow torch (a special tool for "burning" crème brulee).
  • But since I did not work with sugar initially, I decided to deal with this problem faster and tastier
  • So, I didn't make the caramelized sugar on top, but replaced it with caramel sauce. By the way, it turned out more interesting, and I'm not afraid of this word, tastier than the usual version. It turns out a two-layer dessert. The main layer of crème brulee and a layer of caramel sauce.
  • Caramel sauce:
  • Heat the icing sugar until the color of dark caramel. Add water. Thoroughly "dissolve" the powder so that the sauce is uniform. Quickly remove the saucepan from the stove and pour in the cream - mix.
  • I was afraid that the caramel was so liquid and would not solidify on crème brulee, so I beat it right there to bubbles with a hand blender. But it turned out that there was no need to do that. Leftover sauce, which was poured into a bowl in a layer of 0.5 cm. froze perfectly. And they became very beautiful and smooth. My bubbles look much worse.
  • Cool the crème brulee in the refrigerator before adding the sauce for dessert. After that, pour the sauce with a spoon, let it freeze again in the refrigerator and decorate.
  • Creme brulee with caramel sauce

Cooking program:

Preheat the oven to 150C.

Note

The creme brulee itself was made according to Michelle's recipe.

Zhivchik
I made a crème brulee. And as expected with a caramel crust.

🔗

For me, this recipe is very sweet (1 tbsp. L chara is enough), very fatty and tastes like condensed milk. I won't do it anymore.
But I'm proud of my caramel crust. To make it I used a turbo lighter.
 

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