Creme Brulée just like the one in the restaurant, homemade with simple steps
The delicious traditional French dessert with that crunchy caramelized sugar crust on top.
Recipe for 2 people.
Classic (no restrictions), Gluten Free, Vegetarian
Preparation: 01:50 + cooling time
Interval: 1:00
TOOLS
1 cutting board(s), 1 kettle, 1 strainer(s), 1 bowl(s), 1 pan(es), 1 ramekin (or low porcelain mold), 1 baking tray(s) (for the bain-marie), 1 whisk flush
EQUIPMENT
blowtorch (optional) + conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients of crème brûlée
– 125 ml of fresh cream
– 125 ml of milk
– 60 g of sugar
– 2 eggs (jumbo) (yolks only)
– 1/2 unit of vanilla pod (optional)
– vanilla essence to taste – use instead of vanilla pod.
Ingredients TO FINISH
– crystalline sugar to taste
PREPARATION:
- Separate the recipe ingredients and utensils.
- Boil a kettle with water for the bain-marie.
- Separate the eggs, place the yolks in a sieve over a bowl and reserve the egg whites for another preparation.
- Preheat the oven to the minimum temperature, with the door ajar or set to 100°C.
PREPARATION:
Creme Brulee:
- In a saucepan, boil the milk, cream, half the sugar and vanilla.
- Sift the egg yolks, add the remaining sugar and beat by hand, with a wire whisk, until a whitish cream forms.
- When the milk boils, add it little by little to the egg yolks, 1 ladle at a time, heating them slowly – this technique is called tempering – whisking constantly, until all the milk is incorporated.
- Distribute the cream into molds or a low porcelain baking mold and place it on a baking tray.
- Pour the boiling water into the pan until it reaches half the height of the molds or pan.
- Bake in the preheated oven at the minimum temperature and cook in a bain-marie for 1 hour, with the door ajar or at a temperature of 100°C.
- Remove from the oven, let cool and place in the refrigerator for at least 2 hours before serving.
FINALIZATION AND ASSEMBLY:
- Just before serving, remove the Crème brûlée from the refrigerator.
- Sprinkle a layer of crystalline sugar on top and caramelize with a torch (optional) – The creme brulée must have a golden crust on top, but without being burnt, the entire surface must be caramelized.
- Another alternative is to put it in a toaster or oven with a grill function. Many small ovens have this feature, to be sure check if the oven has an electrical resistance on it.
- After caramelizing the sugar on top of the cream, place it in the freezer for another 10 minutes before serving.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
Create your personalized menu for free on Bake and gourmet cakes.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
