Creme brulee dessert

4 servings

90 minutes

Crème brûlée is an exquisite dessert of French origin, with a recipe dating back to the 17th century. Its delicate texture and rich flavor of cream intertwined with the aroma of natural vanilla create perfect harmony. The thin caramel crust, slightly crunchy when broken with a spoon, adds an amazing contrast and enhances the sweet depth of the dessert. Crème brûlée is served chilled but with a warm caramel layer, making it particularly enjoyable in taste. This dessert is perfect for concluding a romantic dinner or for a festive table, highlighting the sophistication of the moment. Its classic presentation in ceramic ramekins makes it not only aesthetically pleasing but also convenient for serving.

Energy value per serving

• Calories: 566.5
• Proteins: 5.6g
• Fats: 48.4g
• Carbohydrates: 26.4g

Ingredients

• Egg yolk: 4 pc
• Sugar: 50 g
• Vanilla pod: 1 pc
• Brown sugar: 2 tbsp
• Cream 35%: 500 ml

Cooking steps

1. Cut the vanilla pod and scrape out the seeds with a knife.

   Required ingredients:

   • Vanilla pod: 1 piece

2. Pour cream into a saucepan. Add vanilla seeds to the cream. Bring the cream to a boil, stirring occasionally, but do not let it boil.

   Required ingredients:

   • Cream 35%: 500 ml
   • Vanilla pod: 1 piece

3. Remove the hot cream from the heat, strain through a fine sieve, and let it cool slightly.

4. Put the yolks and sugar in a bowl. Mix them without whisking. Pour half a glass of hot cream into the yolks with sugar and stir. Then pour in the remaining cream and mix gently again.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Sugar: 50 g
   • Cream 35%: 500 ml

5. Pour the cream mixture into ceramic molds.

6. Place the molds with cream in a metal baking tray. Carefully pour water (boiling water) into the tray. The water should reach the middle of the molds.

7. Place the baking tray with molds in a preheated oven at 150 degrees for 50-60 minutes. During this time, the creamy mixture should thicken well, but when shaking the molds, the dessert should slightly jiggle (like jelly).

8. Remove the molds from the water and place them on a dry surface. Cool the cream and refrigerate for 2-4 hours.

9. Then, evenly sprinkle sugar over the cooled cream. We caramelize the sugar using a gas torch.

   Required ingredients:

   • Sugar: 50 g
   • Brown sugar: 2 tablespoons

10. Serve the dessert well chilled. However, the caramel should be warm.