Crème brûlée.

Crème brûlée.

Crème brûlée.

Creme brulee (FR. Crème brûlée, literally baked cream) - the famous French custard dessert with caramel crust.

Creme brulee is prepared and served in earthenware or ceramic portioned tins.

Due to the fact that for the preparation of dessert only egg yolks are used, and not whole eggs, a smooth, delicate and very rich cream is obtained, with almost no characteristic egg smell.

Dessert recipes simple and delicious.


Cream - 750 ml
Whole milk - 250 ml
Yolks - 8 pieces
Sugar - 200 gr.
Brown sugar - 4 teaspoons.

Cooking method:

Pour the cream into a saucepan, add sugar and a pinch of salt. Boil the cream, stirring constantly with them, and fifteen minutes later, return our cream on the fire and boil again.

Separate the yolks from the whites, and destroy them with sugar, and then type in the yolk mass. Fill the ceramic molds ¾ full height and put them in the pan - it must be deep enough.

Pour into a baking hot water so that the water level reached up to half the height of the ceramic molds, and send them in the oven, preheated to 160 degrees for 20 minutes, then remove and cool.

Now you can go to a crisp, which is so fond of the heroine of the French film, Amelie Parisienne. Usually sugar caramelizing special burner, but in this case you can do in the oven grill mode.

To do this you need to put in the oven upper heating mode, the top of the creme brulee evenly pour 4 tablespoons of sugar and put a dark shape in the oven - wait until fully cooked.

Crème brûlée.

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