Today we’ll learn how to make the crème brûlée, a French classic spoon dessert, delicate and very easy to prepare! Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Hi and welcome to the GialloZafferano kitchen, today we’ll be making together the crème brulee, a French classic spoon dessert: it’s very delicate, refined and easy to prepare. Let’s see together what ingredients we’ll need:
• ½ cup (125 ml) of milk
• 2 cups (500 ml) of heavy cream
• 2/3 cup (130 g) of sugar + 3 tbsp • 1 vanilla pod
• 8 egg yolks
Well, let’s prepare together the crème brule!
Begin by putting the milk and the cream in a small saucepan. Here is the vanilla pod, so cut it lengthwise, into half, scratch out the seeds and add them to the liquids. Allow it to steep and bring almost to a boil, after that turn off the heat.
I’ve separated the egg whites from the yolks. So pour the 8 yolks, as said before, into a rather large bowl, add the sugar, 2/3 cup (130 g), and stir with a wooden spoon; there’s no need to whisk, you only have to mix in this way.
After heating slightly the milk with the cream and removing the vanilla pod, add the mixture to the yolks with the sugar. And blend everything well.
All you have to do now is pour the resulting mixture into 6 small oven dishes like these, which hold about 5 fl oz (150 ml), so, I’ve already prepared 5 of them and now I’ll fill the sixth one… here we are, now we’ll cook them in a bain-marie, so put all the oven dishes in a baking pan which you’ll fill with boiling water to halfway up the sides of the dishes. Once ready, bake in a static oven at 350°F (180°C) for 50-60 minutes, until you see small brown spots appear on the surface.
50-60 min. — 350°F (180°C)
After taking the pan out of the oven, let the dishes cool down completely still in the water. Then put them in a baking dish in order to càramelize the surface with a culinàry torch, in this way you won’t burn the worktop. Sprinkle each one with sugar, which can be white or cane sugar, then proceed to càramelize our burnt creams. Turn on the torch carefully and ignite.
Our crème brulee is finally ready! If you want to make it in advance, keep it in the fridge but remember to càramelize only at the moment of serving. From Sonia and GialloZafferano, bye bye and see you next videorecipe!