Crème brûlée (French: crème brûlée, literally burnt cream) is a famous French dessert of custard with caramel crust. Crème brûlée is prepared and served in earthenware or ceramic serving forms. Because the dessert uses only egg yolks rather than whole eggs, the result is a smooth, delicate, and very creamy custard with almost no distinctive egg smell.
For a long time, I’ve wanted to make this dessert the way it’s supposed to be made. A friend gave me a flomber, and a little later I bought special ceramic molds for crème brûlée. Everything matched! And the most delicious recipe for this dessert, in my opinion, I already had.
I made it from a recipe by French chef Marc Bauer. He reveals the secrets to making crème brûlée and even if you’re making your first crème brûlée, this recipe will always turn out just right!
Unfortunately, I didn’t have real Madagascar vanilla fruit as Mark did. I replaced it with vanilla pods. It turned out really, really good!
Keep in mind that the full cooking time is about 5 hours, which means you have to plan, but most of that time the product cooks itself, laboring 10-20 minutes.
The highlight of the crème brûlée is the caramel crunchy crust! Mmmm, it’s unparalleled delicious! For me personally, crème brûlée is when you create a little miracle out of ordinary products!
Nutrition value per serving
- The calorie value is 544 kcal
- Protein 6 g
- Fats 47 g
- Carbohydrates 22 g
- Recipe Ingredients
- For crumble
- Ingredient Amount
- brown sugar to taste
- Ingredient Quantity
- brown sugar 70g
- egg yolks 4 pc.
- vanilla pods 1 pc.
- cream 33-35% 500 ml
Steps of cooking
To make the crème brûlée you will need:
- A saucepan, one liter;
- a sieve (if using real vanilla);
- Heat-resistant serving mugs with a minimum capacity of 150 ml each
- a deep tray in which all the molds can be placed;
- a towel;
- A gas burner. If you do not have one, you can use a grill, but then the process will be more difficult to control.
Cut the vanilla pod in half lengthwise and scrape out the vanilla kernels with a knife.
Preheat the oven to 170°C. Place the cream and vanilla in a saucepan and heat, but do not boil. The purpose of this step is to infuse the cream with the scent of vanilla.
Separate the yolks from the whites and place them in the mixer bowl.
Combine the yolks and sugar in the mixer bowl.
Beat without much zeal (over zeal will cause air to get into the mixture, which is undesirable).
When the cream has warmed up, add a little to the mixer bowl and whisk. The purpose of this step is to liquefy the mixture and, at the same time, not burn the yolks, to make further mixing easier. Again, mix without much zeal.
Pour in the remaining cream and stir.
Now we need to strain through a sieve.
In a kettle, boil water. On the bottom of the baking tray, lay a towel.
Pour the cream into the molds and place it in the baking tray.
Now you need to get rid of the bubbles on the surface of the cream. I did this with a gas burner (this unexpected move was suggested by Mark, very effective indeed), but you can also smooth it out with a spoon.
Pour boiling water into a baking tray, so that it reaches about half the height of the forms.
Place the baking tray in the preheated oven and bake the crème brûlée for 35-40 minutes. You can check the readiness by shaking the forms, the finished cream should ripple like jelly.
Remove the forms and place them in the refrigerator for 4 hours or overnight.
Remove the molds from the refrigerator, and sprinkle them with brown sugar. You can sprinkle the sugar liberally, as exactly as much will stick, and the excess can be shaken off for the next batch (or back into the bag).
Flambé! The general rule of thumb is to have the entire surface caramelized, but it’s desirable to have a little more of it in a few places, it gives the flavor a kick of flavor.
Underneath the caramelized crust is the tenderness itself, mmm.
Crème brûlée can be garnished with berries or mint leaves.