Quick Creme Brulee
4 servings
60 minutes
Crème brûlée is the true embodiment of French culinary elegance. This dessert, which originated in the 17th century, combines a delicate vanilla cream with a crispy caramel crust. Quick crème brûlée allows you to enjoy this masterpiece without a long wait. Cream infused with vanilla aroma is mixed with egg yolks and sugar to create a velvety texture. After baking in a water bath and cooling, the dessert becomes incredibly tender, with the final touch being the caramel layer that crackles with each bite. This treat is perfect as an exquisite ending to a romantic dinner or a pleasant addition to a cozy evening. Serving it with fruits or a splash of liqueur enhances its refined taste.
1
Heat the cream in a saucepan over low heat, adding vanilla beans and pods, do not boil. Set the cream aside to cool slightly.
- Vanilla pod: 2 pieces
- Cream 35%: 500 ml
2
Mix the yolks with sugar, but do not beat.
- Egg yolk: 4 pieces
- Sugar: 0.3 glass
3
Pour about half a glass of cream into the egg yolks, mix quickly, then add the remaining cream and mix. Do not whip. Pass everything through a fine sieve.
- Cream 35%: 500 ml
- Egg yolk: 4 pieces
4
Pour into molds. Cook in a water bath in the oven at 140 degrees for 30 to 50 minutes — it varies for everyone! Check readiness by gently shaking the molds — if the center wobbles, it's ready to take out.
- Cream 35%: 500 ml
5
Cool down and send to the refrigerator. For the night or for a couple of hours.
6
Before serving, sprinkle with brown sugar and make caramel. I use a torch.
- Sugar: 0.3 glass