French dessert creme brulee

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make French dessert creme brulee? Prepare your food. You only need egg yolks; you can make meringue from the whites. The cream for this recipe can be of any fat content, but remember that the higher the percentage of fat content of the products you use, the higher the calorie content of the dish. I have 33%. For flavoring, I used vanilla sugar with natural vanilla.

2. STEP 2

   

   Take a deep bowl, put egg yolks there, add sugar. If you are using vanilla sugar or extract flavoring, add it now. Whisk the yolks and sugar until smooth. It is important to mix the products and not beat them. Creme brulee should have a dense, not airy structure.

3. STEP 3

   

   Pour the cream into a saucepan. If you are using vanilla beans, cut them in half, scrape out the seeds and add to the cream. Heat the cream until warm, about 40 degrees, no more. This is done so that the sugar dissolves faster, and the vanilla, if you took the pods, gives off its aroma.

4. STEP 4

   

   Pour the warm cream into the yolks and mix them well with a whisk. The heat will melt the sugar quickly. I repeat that there is no need to beat the mixture, just stir until the sugar is completely dissolved.

5. STEP 5

   

   Take small heatproof molds. For dessert, a volume of 150 ml is enough, then the cream will bake better. Pour the creamy mixture into molds. I poured it to the top, I got 4 pieces of 150 ml each and a little more in another. You can only fill up to half of the molds, then you will get more servings. Place the pans on a high-sided tray.

6. STEP 6

   

   Using a toothpick, poke any large bubbles on the surface so that they do not spoil the appearance of the finished dessert. Pour boiling water into the pan until it reaches the middle of the molds. Thanks to it, the dessert will be cooked in a water bath and it will turn out to be cream, and not an omelette.

7. STEP 7

   

   Preheat the oven to 170°C. Place the baking tray with dessert in it. Bake it for 35-40 minutes. The finished cream is more like jelly; if you shake it, it will tremble. This is normal; after cooling, the dessert will stabilize.

8. STEP 8

   

   Remove the dessert molds from the boiling water, cool first on the counter, and then put them in the refrigerator for at least 4 hours, or even better, overnight.

9. STEP 9

   

   When the cream has cooled, take it out and sprinkle with sugar. Half a teaspoon is enough for one jar. Distribute it evenly by shaking the pan.

10. STEP 10

    

    Make a caramel crust. For this you will need a cooking torch. Use it to melt the sugar. If you don't have a burner, place the dessert under a hot grill in the oven. Be careful not to burn yourself when caramelizing!

11. STEP 11

    

    The result is a delicate cream with a crispy sugar crust. Bon appetit!