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At the mere mention of the word “dessert”, associations involuntarily arise with some beautiful, sweet, tender and melt-in-your-mouth delicacy. For some it is bird's milk or aromatic ice cream, for others it is tiramisu or sponge cake with whipped cream. One thing is obvious - creme brulee is always beyond competition.
Creme brulee is an incomparable French dessert with an unforgettable and unique taste. Soft, airy cream covered with golden caramel glaze. This is a real culinary delight, a sophisticated and unique masterpiece of French cuisine.
Modern housewives successfully prepare it with their own hands, since all the necessary ingredients will certainly be found in any home, and the cooking process itself is surprisingly simple. Like everything ingenious, however.
Creme brulee - general principles of preparation
The well-established classic recipe for crème brûlée, beloved throughout the world, was invented back in the 17th century. Since then, lovers of culinary experiments have repeatedly added something of their own to the usual list of products. Some wanted to add a brighter aroma, others wanted to play with the palette of flavors, and others wanted to create their own signature recipe. However, the result was that only a few additional ingredients stuck - cinnamon, lemon zest and vanilla. These are the spices that are most often added to the classic dessert.
Classic creme brulee can be prepared in the oven or in a water bath. Today, simple housewives and professional chefs can prepare this sweet delicacy even in microwave ovens.
The highlight of any creme brulee is the golden caramel glaze. It is prepared like this: sugar is melted until brown and a thin layer is poured onto the prepared cream. After some time, the caramel hardens and forms a characteristic sweet crust.
The entire process from preparing the ingredients to fully preparing the creme brulee takes about an hour and a half.
Traditional calculation of products per serving of dessert: 1 egg yolk, 20g sugar and 100ml cream. It is up to the cook to decide whether or not to add additional spices to the classic set.
How to achieve a caramel crust for creme brulee?
There are several ways to achieve that same caramel crust. The best way
-
This is a special gas cooking burner
.
It is very small in size, which allows you to strictly control the caramelization process. But usually this device is quite expensive, and you can’t buy it everywhere. The second method is flambéing
.
The idea is that the sugar in the dessert is sprinkled with alcohol and set on fire, and during the burning process the sugar turns into caramel. But, you must admit, not everyone will risk working with an open fire in their kitchen. The third method is
the most accessible and safest.
To get a sugar crust, you just need to sprinkle the top of the dessert with sugar and put it under the grill in the oven for a few minutes
.
As for preparing the base of the dessert - the cream - it is very important not to overcook it in the oven and strictly monitor the process. The fact is that if the creme brulee is baked for too long, it may become tough or completely curdle. But, despite the rather labor-intensive process of preparing creme brulee, be sure to choose the time and prepare it, because the dessert is worth it! Well, besides other things, creme brulee is a test of culinary maturity.
Cooking time: 1.5 hours plus cooling time. Yield: 4 servings.
What utensils will you need?
It makes sense to prepare dishes and necessary household appliances in advance, since then there will be no time to be distracted by searching for them or even buying them.
You will definitely need a mixer or whisk to beat the yolks with sugar, and a baking tray to place the crème brûlée molds on.
It is better to take small molds (for example, for muffins), in which equal portions of the dessert will be baked.
A dry, clean frying pan is needed to make caramel.
Some masters also prepare the top sweet crust in a water bath, boiling it until brown.
Milk is often added to the main ingredients, so you may need a small saucepan in which to boil it.
Secrets of making creme brulee at home
Beat the yolks and sugar until they lighten and increase in volume, using a spoon rather than a mixer. Do not boil the cream for the cream, bring it to 70°C, skim off the foam and pour into the sugar-egg mixture. When heating the cream, try to stir it constantly so that the yolks do not curdle. In some recipes you will see gelatin, which makes the texture of the cream denser, which undoubtedly improves the taste and appearance of the dessert.
Bake creme brulee for about 45 minutes, and it bakes much faster in a water bath. How to check the readiness of dessert? A thin film appears on its surface, and if you lightly tap the edge of the mold, the cream will jiggle slightly, like soft jelly. But if a wave passes through the cream, it must still stand in the oven.
Creme brulee is usually baked at 140-150°C. Then carefully remove the molds from the water and allow to cool. But that's not all - the cream should infuse in the refrigerator under plastic wrap for 3 hours to 3 days. After this, you can pour caramel over it or simply sprinkle it with sugar - 2 tsp each. for each serving, and then place under the grill to melt the sugar.
Classic dessert creme brulee
Ingredients:
- 3 tablespoons of sugar for caramel - the coarser the sugar, the better;
- 8 egg yolks (no whites needed);
- 2 cups cream with a fat content of 30% or more;
- a third of a glass of powdered sugar or granulated sugar;
- vanilla sugar (a teaspoon will be enough).
Cooking method:
Grind granulated sugar or powder with yolks. You need to beat for about a minute until the sugar dissolves. When the whipped mass turns white, add hot cream and vanilla to it, continuously stirring with a spoon.
The delicate cream is ready, you can pour it into molds.
Fill the baking tray one third with water, place the molds on it and place in the preheated oven. 160 degrees will be enough to bake this dessert.
The readiness of the creme brulee is determined by the hardened edges. Moreover, it is the edges that should be baked, and the dessert should remain liquid in the middle.
Remove the finished delicacy from the oven and, after cooling slightly, pour a thin layer of caramel glaze over it.
Rice-coconut creme brulee
It’s very easy to surprise guests with this dessert, so don’t put off preparing it until later. Why not enjoy the refined delights of French cuisine now?
Mix 100 ml of coconut milk and 100 ml of water in a saucepan, and then add 2 tbsp. l. rice and a cinnamon stick. When the liquid boils, reduce the heat and cook the rice for 15 minutes, stirring occasionally. Let the rice sit a little and absorb the liquid, most importantly, do not forget to remove the cinnamon stick from it.
Place the rice porridge in greased pudding molds, beat 3 yolks with 50 g of sugar into a creamy mass.
Mix 50 ml cream and 100 ml coconut milk, heat them and add them to the eggs, whisking thoroughly. Pour the resulting cream onto the rice, place the molds in a baking tray with hot water and bake for 45 minutes at 150-180°C.
Cool the cream in the refrigerator, sprinkle the surface with sugar and place it in the oven until a caramel crust appears on the surface. You will definitely like the delicate rice-coconut taste of the dessert!
Caramel crust for creme brulee can be prepared in different ways:
1.In a frying pan. Melt coarse sugar in a dry hot frying pan until brown. It is advisable to add a few drops of water to the sugar.
2.In a saucepan. Cook sugar in a small bowl until it is completely dissolved.
3.Use a culinary blowtorch to burn sugar, which is first scattered over the surface of the dessert in an even layer.
4.Sprinkle the finished creme brulee with sugar and place in the oven for a few minutes until the crust turns golden.
5.In the oven on the grill. Sprinkle each serving of dessert with sugar and place in an oven preheated to 240 degrees. When the sugar turns brown and boils, you can remove the creme brulee molds.
The finished caramel is poured hot over the dessert, as it hardens very quickly. Therefore, there is no need to prepare the glaze in advance.
Creme brulee modern recipe
Over the 400-plus years of its existence, creme brulee has undergone a number of changes. First, today sugar is burned on a gas burner or by turning on the top grill in the oven for a few minutes. In addition, in the last 30 years, countless variations have been added to the original vanilla flavor, as already mentioned.
In the 1980s, French chef Paul Bocuse enriched the classic dessert by replacing milk with 30 percent fat cream, which he heated with a vanilla bean. And behind him, various masters in Paris and all over the world began to invent their own version of the cream. Well, in Paris, avant-garde artists have recently come up with unsweetened creme brulee: the chef of the MVS restaurant, Gilles Choucrun, offers versions with foie gras and peanut sauce.
In its present form, this dessert is worth trying in the French capital at the Au Petit Marguery restaurant, specializing in classic bourgeois cuisine. The price of dinner there is reasonable - about 35 euros. Excellent crème brûlée can also be found at Les Cocottes de Christian, chef Christian Constant's concept restaurant, where all dishes, including dessert, are served in Staub enamel ironware. One final recommendation: for creme brulee and foie gras as an appetizer, try Le Petula bistro in the heart of the Latin Quarter, which serves classic French cuisine. The total cost of dinner is 30 euros.
Orange creme brulee
Ingredients:
- 100g sugar;
- a glass of milk;
- 2 oranges;
- 2 tablespoons ground cinnamon;
- 6 egg yolks;
- 350 ml heavy cream;
- 100g cranberries.
Cooking method:
Beat the yolks with sugar until white, until the sugar crystals are completely dissolved.
In a separate bowl, mix cinnamon, cream and milk. Boil. Do not boil, but immediately remove from the stove.
Now you need to prepare the fruit and berry filling. To do this, mix cranberries with orange pulp and immediately pour into molds in equal portions.
Pour the egg mixture into a container with heated milk and cream. Cook until thick and pour hot into molds.
After preheating the oven to 180 degrees, place the creme brulee there for about half an hour. At this time, prepare caramel so that you can pour it over the finished dessert.
Cool and serve.
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Coffee dessert creme brulee
Ingredients:
- instant coffee - 1.5 tablespoons;
- 4 yolks;
- a teaspoon of vanilla sugar;
- 2 tablespoons of coarse sugar (for caramel crust);
- sugar for cream (¾ cup);
- cream 20% fat (0.5 l).
Cooking method:
Grind the yolks and sugar until white, mix the cream, coffee and vanillin and bring to a boil.
Carefully pour the egg mixture into the cream, stir and pour the resulting mixture into small molds.
Place them (the molds) on a baking sheet filled with 3cm of water.
Cook in preheated oven for approximately 45 minutes.
Traditionally, pour liquid caramel over the finished dessert.
Creme brulee with pistachios
Ingredients:
- 500 ml heavy cream;
- orange zest (you can grate the orange peel on a fine grater);
- 5 egg yolks;
- 100g sugar;
- vanilla to taste.
- 35g green pistachios.
Cooking method:
Mix vanilla, cream, chopped pistachios, orange zest and half the sugar in one container. Cook the resulting mass while stirring over medium heat. When the sugar has dissolved, bring the cream to a boil, but do not boil.
While the cream is cooling, in another container, grind the remaining half of the sugar with 5 yolks and add the egg mixture to the cream. Mix and pour into molds.
Take a baking tray, fill it with water to half the height of the molds and place the future delicacy there.
Bake the creme brulee in the oven for an hour.
Pour caramelized sugar over the surface of the dessert and keep in the refrigerator until completely cooled.
How to cook creme brulee: step-by-step recipe
Now get ready for a culinary experiment. By following all the steps exactly, you will prepare and surprise not only your guests and loved ones, but also yourself!
Ingredients: egg yolks - 4 pcs., sugar - 70 g, heavy cream - 0.5 liters, vanilla - 2 pods.
Cooking method:
- Drop the vanilla beans into the cream and place on the heat.
- Heat the cream without bringing it to a boil.
- Mash the yolks and sugar well.
- Pour 100 ml of cream into the yolks, mix quickly, and then pour in the remaining cream and mix again.
- Strain the mixture through a fine strainer to remove the vanilla.
- Fill a baking tray to 2cm high with water and place it at the bottom of the oven. Place a wire rack over a baking sheet with water. Turn the oven on to 140°C.
- Grease the molds with butter and pour the cream mixture into them.
- Place the molds on a wire rack and bake the cream for 30-50 minutes - the time depends on the size of the molds. How to check the readiness of the cream is written just above.
- Remove the wire rack, cool the dessert at room temperature and refrigerate for 3 hours or more.
- Sprinkle the cream with sugar (white or brown) and place the ramekins briefly on a rack in the oven until the sugar turns into caramel.
Serve the creme brulee directly in the molds, garnishing the dessert with berries and mint leaves. Now do you understand that life is wonderful?
Cooking method:
Bring the cream to a boil and cool for 10 minutes. Beat sugar, egg and yolks until white. The sugar should dissolve completely. Mix the egg mixture with the cream.
In a separate container, cut bananas, add brown sugar, lemon juice and cinnamon. Mix carefully. Carefully place banana slices on the bottoms of each mold, then fill with egg cream to the top.
Place a baking sheet in an oven heated to 150 degrees, one-third filled with water. Place the molds with the future dessert on it and leave to bake for about 30-40 minutes.
Once fully cooked, melt the sugar until brown and pour the resulting glaze over the creme brulee.
Serve completely chilled.
This is only a small part of the recipes that exist today. Creme brulee can be prepared with tangerines, yogurt, peaches, and even liqueur.
Each cook adds a drop of his imagination to the classic recipe, resulting in a new version of the French dessert so beloved by the world.
