A classic recipe for cream brulee originates in French cuisine. This is a delicate baked dessert, mostly consisting of eggs and dairy bases, and covered with caramel crust. The latter, incidentally, determines the correct creme brulee no less than its very texture: correct crust has sufficient density to break under the pressure of the spoon and produces a characteristic crackling.
Classic creme brulee
- heavy cream — 490 ml;
- milk — 115 ml;
- egg yolks — 5 PCs.;
- sugar — 85 g+for the crust;
- the vanilla pod.
Heat the mixture of cream and milk with a split vanilla bean. While milk mixture is on the fire, beat the egg whites together with sugar at least 3-4 minutes or until they become white and thickens. Continuing to whisk, start to pour portions yolks to the hot milk and cream, previously taking out the vanilla pod. Apply the cream brulee on oiled ceramic ramekins and place in a warm water filled pan. The water should cover half of the form. Bake the dessert the crème brûlée for about 40 minutes at 140 degrees. After, leave the treats to cool completely.
If you don’t know how to make caramel crust on your creme brulee, there is nothing easier. Sprinkle on the surface of the dessert about a tablespoon of sugar and put it back in the oven under the maximum preheated grill until the sugar is dissolved and browned, or use for this purpose a special culinary torch.
French dessert cream brulee with lime
To complement the composition of the creme brulee can be anything. We decided to stop at limah, but you may prefer any other citrus.
- cream — 245 ml;
- egg yolks — 3 PCs.;
- sugar — 65 g;
- lime juice — 15 ml;
- lime zest — 1 tsp.
Before you make creme brulee, heat the cream until they barely start to boil around the edges. Whisk sugar with the eggs, pouring in the lime juice and adding the zest of citrus. Portions pour in the hot cream to the eggs while stirring. The resulting mixture pour into ceramic forms and Express bake at 160 degrees for 40 minutes. Allow the dessert to cool and optionally sprinkle the surface of a tablespoon of sugar. Using a culinary torch, melt the sugar crystals and allow the caramel to harden crust.