The classic recipe cream-brulee originates in the French cuisine. It is a delicate baked dessert, for the most part consisting of eggs and a dairy base, and covered with caramel crust. The latter, by the way, determines the correct cream-brulee no less than its texture itself: the correct crust has sufficient density to break under the pressure of a spoon and produce a characteristic crack.
Classic creme brulee
Ingredients:
- fatty cream - 490 ml;
- milk - 115 ml;
- egg yolks - 5 pcs .;
- sugar - 85 g + for crust;
- a vanilla pod.
Preparation
- Preheat a mixture of cream and milk with a cut vanilla pod.
- While the milk mixture is on fire, whip the egg whites together with sugar for at least 3-4 minutes or until they turn white and thicken.
- Continuing the whipping, start in portions to pour hot milk and cream to the yolks, previously delivering the vanilla pod.
- Distribute crème brлеlée on greased ceramic molds and place in a pan filled with warm water.
- Water should cover the mold by half.
- Bake the cream-brulee dessert for about 40 minutes at 140 degrees.
- After, leave the treat completely cool.
If you do not know how to make a caramel crust on creme brulee, then there is nothing easier. Pour a tablespoon of sugar on the surface of the dessert and return it to the oven under the maximum heated grill until the sugar dissolves and browns, or use a special cooking burner for this purpose.
French creme brulee dessert with lime
Supplement the composition of cream-brule can be anything. We decided to stay on limes, but you can give preference to any other citrus.
Ingredients:
- cream - 245 ml;
- egg yolks - 3 pieces;
- sugar - 65 g;
- lime juice - 15 ml;
- lime peel - 1 tsp.
Preparation
- Before you prepare the creme brulee, heat the cream until they begin to barely bubble around the edges.
- Sugar beat with eggs, pour lime juice and add citrus peel.
- Portions pour hot cream to the eggs with continuous stirring.
- The resulting mixture is poured over ceramic molds and leave to bake at 160 degrees for 40 minutes.
- Let the dessert cool and sprinkle the surface with a tablespoon of sugar.
- With a cooking burner, melt the sugar crystals and allow the caramel crust to freeze.