Creme brûlée
4 servings
80 minutes
Crème brûlée is the embodiment of elegance and sophistication in French cuisine. Its history dates back to the 17th century when royal pastry chefs created delicate desserts for the French nobility. This dessert amazes with its contrast of textures: a crunchy caramel crust under the spoon and a velvety vanilla cream beneath it. The flavor is a harmony of sweetness with light vanilla notes. Crème brûlée is not just a dessert but a true art that requires precision in preparation: from perfect baking to caramelization. It is served chilled, and the caramel crust adds a special charm with its crunch at the first touch of the spoon.
1
Mix the yolks, sugar, and vanilla (no need to beat, just mix until smooth).
- Egg yolk: 4 pieces
- Sugar: 50 g
- Vanilla: 5 g
2
Heat the cream, but do not bring to a boil. Cool to room temperature.
- Cream 20% fat: 500 g
3
Mix the cream and egg mixture - there should be no air bubbles.
- Cream 20% fat: 500 g
- Egg yolk: 4 pieces
- Sugar: 50 g
- Vanilla: 5 g
4
Preheat the oven to 150 degrees.
5
Divide the mixture into molds, place the mold in a larger container, and pour water over it (it should create a steam bath).
6
Bake in the oven for 60 minutes — the mixture should have a jelly-like consistency (shake the mold slightly to check).
7
Cool to room temperature and place in the refrigerator for 3-4 hours.
8
Before serving, sprinkle the mold with a thin layer of powdered sugar; using a gas torch, create a caramel crust.
- Icing sugar: 10 g
