Crème brûlée. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Crème brûlée is a french dessert that literally means "burnt cream," as it is a custard with a hard caramelized shell coating the top.
Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.
While Crème Brûlée may be thought of as a fancy restaurant dessert, it can be made at home.
Crème Brûlée is one of the most elegant desserts around and also one of the simplest recipes.
You can cook Crème brûlée using 5 ingredients and 2 steps. Here is how you achieve that.
Ingredients of Crème brûlée
- Prepare 5 of gros jaunes d’œufs.
- It's 50 cl of crème liquide entière.
- It's 50 g of sucre.
- Prepare 1 gousse of vanille.
- You need of cassonade.
This tutorial will show you how to make your own. It's even fun to say, even if it is a pain in the neck to type. I've loved it for a I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.
Crème brûlée instructions
- Préchauffer votre four à 150°C. Verser dans une casserole, la crème liquide, et la gousse de vanille ouverte et grattée. Porter à frémissement et laisser infuser 10 minutes. Battre les jaunes en omelette avec les sucre puis rajouter la crème. Bien mélanger. Verser dans des ramequins et enfourner pour environ 30 min au bain marie chaud..
- La crème doit être légèrement tremblotante et une pellicule s'est formée à la surface. Laisser refroidir et mettre au frigo minimum 4 h. Au moment de servir saupoudrer le dessus de chaque ramequins avec de la cassonade. Avec un chalumeau de cuisine, faire caraméliser le sucre. Servir. Régalez vous..
When you burn the top and then re-refrigerate the custards, the top will become soft. The crème brûlée should be set, but still a little jiggly in the middle. Espresso Crème Brûlée: Omit the vanilla. Chocolate and raspberry crème brûlée. by Antony Worrall Thompson. Cappuccino crème brûlées. by Mary Berry.