Dessert creme brulee

For many of us, the phrase creme brulee is associated with ice cream. However, creme brulee is, first of all, the famous French dessert and only then the type of ice cream. The cream brulee dessert acquired its original name thanks to the French language, translated from which crème brûlée literally means "set on fire cream. " This dessert name indicates not only the composition of the confectionery product, but also the method of its manufacture.

Dessert creme brulee is made from custard, which, as a result of heat treatment, is baked and forms a caramel crust. It is this crust that is considered the hallmark and highlight of the cream brulee dessert. The calorie content of creme brulee also depends on the initial composition of the ingredients of the dish. The average calorie content of creme brulee is 135 Kcal in 100 grams of product. It is noteworthy that immediately the two oldest culinary nations in the world, the British and French argue for the primacy of the invention of the recipe for cream brulee dessert.

In France, cream brulee dessert has always been considered a dish of national cuisine. Historians have found mention of creme brulee dessert in the cookbooks of French chef François Messialo. Culinary was the manager and chef of the kitchen of the Duke of Orleans. The entries in the book are dated 169
1. The British, in turn, claim that the first dessert of creme brulee was prepared at the beginning of the 17th century at Trinity College. In the English version, the dessert creme brulee is called trinity cream or burnt cream. Which of the two nations will win the dispute over dessert creme brulee will tell time.

However, the fact remains that the British and French, as well as other nations throughout the planet Earth, love to feast on dessert creme brulee. In order to make creme brulee, you will need the following ingredients: cream, egg yolks, sugar and vanilla. Cream is poured into the pan and vanilla seeds are added, then the cream mass is brought to a boil. Do not boil the sweet cream mass. We separate the yolks from the proteins, and then do not beat, but simply stir with sugar.

Hot cream is slowly poured into the resulting egg mass. Moreover, initially only half of the cream is poured. You should wait a little while for the egg and cream mass to become the same temperature. Then the remaining cream is topped up and gently mixed, poured into a baking dish. The cream brulee dessert is baked for no more than 50 minutes at the 150S temperature. The finished creme brulee is caramelised and cooled. Dessert creme brulee is served exclusively in chilled form.

The main difference between dessert creme brulee can be considered the fact that the dish is based on cream. There are analogues of creme brulee in Catalan cuisine. However, Catalan creme brulee is produced from fresh milk, high fat content. Notably, creme brulee dessert is considered a festive dish served on September 19 on St. Joseph the Betrothal Day. For this reason, Catalan creme brulee is often called St. Joseph.