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Crème brûlée

Crème brûlée, a monument of French cuisine. A seemingly simple dessert, but one that requires rigor and precision. What makes it so successful? The contrast

Crème brûlée, a monument of French cuisine. A seemingly simple dessert, but one that requires rigor and precision. What makes it so successful? The contrast between the creamy, velvety texture of the cream and the crunchiness of the caramel.
How to make crème brûlée burn without a blowtorch?
Add a few drops of alcohol, such as Grand Marnier, sugar and ignite!
How do you know if crème brûlée is cooked?
Shake lightly, the surface should not move.
How to caramelize crème brûlée?
With a blowtorch or flambéed alcohol.
When to take crème brûlée out of the oven?
Check the cooking, see above.
0 com. Easy 0.6 € 98 Kcal.

Time

Total time
4 h. 45 min. = Prepare time
10 min. + Cook time
35 min. + Sleep time
4 h.

Utensils

1 mixing bowl1 baking dish1 oven8 ramekine1 aparat caramelizare

Ingredients for 8 parts

Steps

  1. Preheat the oven to 160°C
  2. Split the vanilla pod in two and scrape out the seeds
  3. In a saucepan, heat the milk with the vanilla
  4. In a salad bowl, blanch the egg yolks with the sugar
  5. Pour the hot milk over the blanched yolks, mixing gently
  6. Divide the mixture into ramekins
  7. Place the ramekins in a large ovenproof dish with edges
  8. Pour water into the dish to halfway up the ramekins
  9. Bake for 35 min at 160°C
  10. Place the cooked and cooled crème brûlées in the refrigerator for at least 4 hours before caramelizing
  11. When serving, cover the top evenly with brown sugar
  12. Pass the flame of the blowtorch over the entire surface until it is nicely golden brown.
  13. If you don't have a blowtorch, add a few drops of alcohol and flambé the surface.

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