Description
All the famous creme brulee is a rich custard, baked in the form, covered with caramelized sugar. And the creme caramel is a custard baked vanilla cream, covered with a thick caramel sauce. (information from the book "Popular cooking"). Read carefully the recipes of these desserts are similar, I combined them, so to speak, in a simpler variation. In addition to the simplified recipe for my dessert of Creme brulee, I will tell separately about the classic preparation of crème brûlée and creme caramel. The time is specified without a cooling period, but given the time carmelitani sugar.
Ingredients
-
Cream
200 ml
-
Sugar
30 g
-
Yolk egg
2 piece
-
Vanilla
2 pinch
-
Orange zest
-
Cinnamon
1 pinch
Cooking
Cream with sugar to heat, do not boil, just stir until the sugar is dissolved. A little cool
Next, the proteins separated from the yolks (the whites I then souffle)
Whisk the egg yolks lightly with vanilla
Pour in the still hot sweet cream, stir
Filter if there are large bubbles
I literally "burst" of the scapula on the walls of the mug. The bubbles need to be removed, so the cream does not swell when baked
Is poured into molds.
One I'll add the orange zest and cinnamon, and the cinnamon mother didn't love her with no additives
In a large baking dish, poured water and put down the oven Baked with 150g on the grid (on the middle shelf) for 40 minutes
Cream became denser
When the dessert has cooled down, I started preparing the crust. 1) tried to burn the sugar with a match - to no avail 2) tried with my mother to set fire to the alcohol - not on 3) warmed up alcohol with sugar, torched, hot - zero response In the end, I just carmelitali sugar with brewed coffee (a couple tablespoons) in the micro
Poured the cream, and leveled...
The taste is something new for me, unusual. Of course, it was a little too sweet, because the cream was very sweet (I 50 grams of sugar was laid off) Yes + caramel! But, as they say, my mistakes learn
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.