French dessert cream brulee

4 servings
5 hours

How to make French dessert cream brulee? Prepare the products. Only egg yolks will be needed, you can make meringue from proteins. The cream for this recipe can be any fat, but remember that the higher the fat percentage of the foods you use, the higher the calorie content of the dish will be. I have 33%. As a flavor, I took vanilla sugar with natural vanilla.

Take a deep bowl, put egg yolks there, pour in the sugar. If you're using a vanilla sugar or extract flavour, then add it now. Using a whisk, stir the yolks with the sugar until smooth. It is important to mix the products, and not beat them. Creme brulee should have a dense rather than airy structure.

Pour the cream into the saute pan. If you use vanilla in pods, then cut it in half, scrape the seeds and add to the cream. Heat the cream to a warm state, about 40 degrees, no more. This is done so that sugar dissolves faster, and vanilla, if you take the pods, gives away its aroma.

Pour the warm cream into the yolks and mix well with a whisk. Thanks to the heat, the sugar will quickly melt. I repeat that you do not need to beat the mass, only mix until the sugar is completely dissolved.

Take small-sized, heat-resistant shapes. A volume of 150 ml is enough for dessert, then the cream is better baked. Pour the cream mass into the moulds. I poured to the top, I got 4 pieces of 150ml and a little more in another. You can pour only up to half the molds, then you get more portions. Place the moulds on a high-sided tray.

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

Preheat the oven to 170 ° C. Put a dessert tray in it. Bake it for 35-40 minutes. The finished cream is more like jelly, if it is shaken, it will tremble. This is normal, after cooling, the dessert stabilizes.

Remove the dessert moulds from the boiling water, chill first on the table and then refrigerate for at least 4 hours, even better overnight.

When the cream has cooled, remove it and sprinkle with sugar. A half teaspoon is enough for one jar. Spread it evenly, shaking the tin.

Make a caramel crust. To do this, you need a cooking burner. With it, melt the sugar. If you don't have a burner, then put dessert under a hot grill in the oven. Be careful, do not burn when caramelizing!

The result is a delicate cream with a crispy sugar crust. enjoy your meal!