Video

Creme brulee

Creme brulee

Ingredients

  1. Cream 32-35% 500 ml
  2. Sugar 90 g (5 tbsp)
  3. Chicken yolks 4 pieces
  4. Vanilla Sugar 10 g. (1 sachet)
  5. Salt 1 / tsp
  6. White sugar for caramel crust 2 tbsp
  • Main Ingredients Eggs, Milk, Sugar
  • Serving 4 servings
  • World CuisineFrench Cuisine

Inventory:

baking dish, oven, sieve

Cooking:


Step 1.

Separate egg yolks from proteins. In the yolks add 2.5 tbsp. tablespoons of sugar and mix gently to dissolve sugar, no need to beat.

Step 2

In cream add the remaining 2.5 tbsp. tablespoons of sugar, vanilla sugar and salt, bring to a boil, but do not let it boil, as soon as the bubbles begin to appear, immediately remove from the stove.

Step 3

Add the remaining 2.5 tbsp of sugar, vanilla sugar and salt to the cream, bring to a boil, but do not let it boil, as soon as the bubbles begin to appear, immediately remove from the stove.

Step 4

If a bubble foam has formed on the surface, remove the bubbles with a spoon.

Step 5

Pour evenly, the resulting mixture into portioned baking tins.

Step 6

We put the molds on a baking sheet and pour warm water into it so that the water covers 1/3 of the height of the molds on the outside.

Step 7

Preheat the oven to 165 ° C and bake for 25 minutes. Make sure that the mixture is covered with crust and becomes dense at the edges, and in the middle it should flap slightly when wiggling.

Step 8

Remove the molds from the oven, cool and refrigerate for at least 6 hours.

Step 9

Remove the cream tins from the refrigerator. Pour a small layer of sugar into the cream in each mold, gently smooth and bake the sugar with a burner, until a caramel crisp crust is obtained. Usually served at room temperature creme brulee.