Creme brulee

Creme brulee

Creme brulee

Exquisite creamy dessert of French cuisine


(For 12 servings)

Cream — 1 liter
Sugar — 180 g
Egg yolks — 8 pieces
Salt — pinch
Vanilla sugar — 1 packet


1. We pour cream into the pan, add salt and sugar, and stir it to boil. Remove from heat and pour out vanilla sugar
2. Yolks we rub with sugar
3. Gradually add the cream with sugar in the yolks, continuously mixing
4. Ready mix is ​​poured into molds on 3/4
5. Turn on the oven at 160 degrees Celsius. We put the molds with cream on a baking sheet and pour hot water to the water level reached half the mold.
6. We send the bake for 40 minutes at a temperature of 160 degrees Celsius.
7. The finished cream should have a consistency like pudding, it should slightly bob, but the surface should be dense.
8. Cool the cream-brulee in the refrigerator for at least 5 hours.
9. After 5 hours, we take creme brulee and sprinkle its surface with a thin layer of sugar.
10. Using a special burner, caramelize sugar and
Creme brulee is ready!

Bon Appetit!

Creme brulee

Responses are currently closed, but you can trackback from your own site.

Comments are closed.

счетчик для сайта