A French classic that must not be missing in any good pâtisserie. The roots of this delicious dish date back to the 17th century, when the recipe for the yolk-vanilla dessert first appeared. Prepare this delicious velvety smooth dessert according to the original recipe.
Smooth egg yolk cream, the penetrating scent of vanilla and a perfect caramel crust on top. The famous crème brûlée, which originated in France, entered the recipe book as early as the end of the 17th century.
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Since then, it has become an integral part of French gastronomy and has penetrated the whole world thanks to its impeccable taste. However, don't try to translate the name creme brulee - the literal translation is something like burnt cream, and this dessert is definitely not it.
What you will need to prepare the crème brûlée:
To prepare the dessert, you will mainly need baking dishes for the crème brûlée. In addition, prepare:
-
- 500 g whipping cream (min. 31%)
- 6 egg yolks
- 60 g granulated sugar
- cane sugar for the caramel crust
- vanilla pod
How to do it?
Before you start preparing the crème brûlée, preheat the oven to 160°C.
Next, mix the cream with the vanilla pod contents, including the scraped pod, in a bowl. Bring to the boil over a low heat, stirring constantly, and leave to stand for a few minutes.
While the cream is cooling, prepare the yolk cream in another bowl. Combine the egg yolks and sugar and whisk slowly - but use a whisk instead of a mixer so you don't get too much foam.
Remove the cooked lump from the cream and fold it into the egg yolk foam, a little at a time. The important thing is to proceed really slowly.
This is followed by the filling of the bowls. Before that, prepare a taller baking dish or baking tray in which to stack the bowls.
Remove the foam from the cream, stir and pour into the baking dish.
Stir the mixture before each filling so that the vanilla doesn't settle and gets into each bowl.
Then cover the pans with hot water about halfway and bake for 30 - 40 minutes. You will know that the dessert is ready when it has a custard-like consistency.
Finally, the preparation of the caramel crust awaits you. It is easiest to sprinkle the crème brûlée with sugar and whip it with a gun. The other way is to cook the caramel and then pour it over the dessert.
Photo: Canva
