Kitchen appliances and utensils
- gas or electric stove;
- oven;
- a baking sheet;
- bowls;
- plates for ingredients;
- small pan;
- kitchen whisk or mixer;
- cup with a nose;
- teapot;
- cling film;
- gas bottle;
- burner.
Ingredients
- Egg yolks - 6 pcs.
- Sugar - 200 g
- Vanilla extract - 1 tsp.
- Cream 33% - 500 ml
Step cooking
- Break 6 chicken eggs into a separate plate and separate the yolk from the protein. We put the yolk in a separate plate, and you can separately prepare an omelet from protein, it will no longer be needed. For the recipe, it is better to use category 1 chicken eggs.
- Pour 500 milliliters of heavy cream into a small saucepan. It is better to use cream from 33% fat and higher.
- We turn on the gas or electric stove, put the cream on a small fire to warm up and bring them to a state before boiling, you do not need to boil them! Then turn off the heat and cover the pan with a lid to cool the cream. If desired, a little vanilla extract or pod can be added to the cream.
- Add 100 grams of sugar and 1 teaspoon of vanilla extract to a plate of yolks.
- Using a kitchen whisk or mixer, mix the yolks, sugar and vanilla extract. It is very important not to whip the ingredients; they need to be thoroughly mixed.
- In a plate to the yolks with sugar, we begin to pour in the cream gradually, without stopping mixing. Do not pour in all the cream immediately, as they are hot and the yolk may curl.
- Pour the cream with yolks into a cup with a spout and remove the resulting foam.
- Next, put in a baking tray a convenient size and pour the creamy mass into them. In the process of baking, nothing will rise, so add the mass to the bowls almost to the top. If bubbles have formed on the surface of the creamy mass, remove them with a skewer.
- Turn on the oven and heat it to 150 degrees.
- Next, we heat the water in a teapot to a boil and pour it into a baking sheet to half the molds. Bake a mass of 30-35 minutes until a jelly-like state. We take ready-made forms with creme brulee from the oven and allow them to cool to room temperature.
- Next, cover each cup with cling film and send to the refrigerator for 2-3 hours, and preferably at night.
- We remove creme brulee from the refrigerator, remove the cling film and proceed to the preparation of the caramel crust. Pour sugar onto a cream brulee surface with a thin layer and caramelize the surface to a brown crust using a burner. Instead of the burner, you can set the “Grill” mode in the oven and create the same piquant caramel crust.
- Creme brulee dessert is ready, you can serve it to the table. Enjoy your meal!
Video recipe
We bring to your attention a very interesting and useful author’s video recipe for making creme brulee. Interesting instructions, tips and helpful comments are waiting for you.
What could be tastier than a combination of a gentle cream and a crisp? What is your favorite dessert? Perhaps it was this very recipe that you and your family fell in love with?
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