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Homemade creme brulee

Homemade creme brulee

Homemade creme brulee: quick and easy recipe and references to the original French recipe. How to make the flambé and all the useful instructions.

Homemade creme brulee

To prepare thehomemade creme bruleeyou will need the classic creme brulee cups (the low ones) and a caramelizer for theflambéed, alternatively you can use the oven grill but the caramelizer is an accessible and easier to use tool.

The creme brulee cups are generally oval and small, alternatively you can use any heat resistant container with a very low bottom.

Caramelizer

For the classic effectflambéedand create a caramelized and hard crust, some recommend adding granulated sugar and baking thecreme bruleein the oven with active grill ... In this way you can get a harder layer but the effect is not comparable to what you can have by caramelizing the surface using a professional tool.

The caramel maker is not difficult to find: it is very popular and can also be bought in the “kitchen utensils” department of the most well-stocked supermarkets. On Amazon, there is no shortage of proposals for 13 - 15 euros with free shipping costs, however I would like to point out a professional caramel maker who is certainly more durable and easier to use and refill.

The product in question is the Master Class Deluxe - Torch by Kitchen Craft and can be found in supermarkets at a price of about 30 euros while on Amazon it is offered at the agreed price of 22.70 euros with free shipping. We have reported the product in question because it is easier to use… the cheapest products are still valid but risk giving a flame that is difficult to manage. This caramelizer offers a defined, intense and effective flame that is easy to manage. In addition, it can be refilled with the classic gas refills that you buy from tobacconists to refill the lighter.

Useful link: professional caramelizer

Creme brulee easy recipe

Therecreme bruleeit is not difficult to prepare, indeed, it is a quick and easy recipe that even in the original version is within everyone's reach. Here are the ingredients for 6 small cups of creme brulé.

  • 4 egg yolks
  • 120 grams of granulated sugar
  • 500 ml of fresh cream

To flavor the creme brulé you can use thefines herbes French, that is the aromatic herbs of the classic French spice bunch! Two sprigs of fresh thyme and rosemary will suffice.

Take 2 sprigs of thyme and 2 of rosemary and dip them in the cream so as to flavor it at the right point.

  1. Boil the cream and let it cook for 2 minutes.
    If you prefer the flavored version, leave the herbs in the cream while cooking.
  2. Turn off and let cool. Put the cream in the fridge for at least 30 minutes.
  3. In a bowl, add 80 grams of sugar to the turoli and knead them together to obtain a light and fluffy cream.
  4. Remove the cream from the fridge (if you used aromatic herbs, filter it in a colander) and gradually add it to the cream of egg yolks. Mix until you get a smooth and homogeneous cream.
  5. Transfer the mixture into the bowls and cook them in a bain-marie in the oven for about 40 minutes.
  6. Remove from the oven, let cool and transfer to the fridge for at least 4 hours.

When ready to serve, sprinkle with the remaining sugar and leave to caramelize in the oven under the grill. You can decorate with a few sprigs of thyme. For a more crisp and homogeneous effect, you do not have to caramelize on the grill, use the flame or the kitchen caramelizer.

Crème brûlée, original French recipe

There original French recipe for crème brûléeinvolves the use of few ingredients: egg yolk, sugar, caramel and vanilla cream. The exact origin of the original recipe ofFrench creme brulèeis unknown, however it is assumed to have similar origins toCatalan creamprepared for the feast of St. John of the seventeenth century.

In reality, it is not certain that thecreme bruleeis really a typical French dish: England and Spain also claim the tradition of this recipe. The creme brulée is typically known as the original French recipe for historical reference: it was mentioned in a book from 1691 (inNouveau cuisinier royal et bourgeois), written by the French cook François Massialot.

Vegan Creme Brulee Recipe

Who wants to prepare onecreme brulee without eggs, therefore vegan, can use the vegan custard recipe to bake in the oven and caramelize necessarily with the flame dispenser for flambéed.



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