French dessert creme brulee

Step-by-step cooking

1. Step 1:

   

   How to make a French dessert creme brulee? Prepare the products. You will need only egg yolks, you can make meringue from proteins. 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 will be. I have 33%. As a flavoring, I took vanilla sugar with natural vanilla.

2. Step 2:

   

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

3. Step 3:

   

   Pour the cream into a saucepan. If you use vanilla in pods, then cut it in half, scrape out the seeds and add to the cream. Heat the cream to a warm state, about 40 degrees, no more. This is done in order to dissolve the sugar faster, and vanilla, if you took the pods, gave its flavor.

4. Step 4:

   

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

5. Step 5:

   

   Take heat-resistant molds of small size. For dessert, a volume of 150 ml is enough, then the cream will be baked better. Pour the creamy mass into the molds. I poured it to the top, I got 4 pieces of 150 ml and a little more in another. You can pour only up to half of the molds, then you will get more portions. Place the molds on a tray with high sides.

6. Step 6:

   

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

8. Step 7:

   

   Preheat the oven to 170°C. Put a 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 shake. This is normal, after cooling, the dessert stabilizes.

9. Step 8:

   

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

10. 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 mold.

11. Step 10:

    

    Make a caramel crust. To do this, you will need a cooking burner. Use it to melt the sugar. If you do not have a burner, then put the dessert under a hot grill in the oven. Be careful not to get burned when caramelizing!

12. Step 11:

    

    The result will be a delicate cream with a crispy sugar crust. bon appetit!