There Crème brulée is an exquisite spoon dessert that will surprise you for the difference in textures that the recipe contains: the cream, similar to Catalan cream but which differs in the type of aroma and cooking method, it will be smooth and silky in contrast to the surface crust given by the heated and caramelized sugar. Crème brulée is made up of a base of cooked custard, based on liquid and non-dairy cream, and which is topped with a crunchy sugar sheet. Offer it as a delicious snack or as a dessert at the end of a meal in single portions, you will make all your guests happy!

Preparation

1

Take a saucepan and pour in the milk together with the liquid cream. With a small knife extract the seeds from the vanilla pod and combine them inside.

2

Place the saucepan on the heat and bring the ingredients to the boil gently.

3

Meanwhile in a bowl put the egg yolks together with the granulated sugar. Mix with a whisk, mixing the ingredients well, avoiding beating them too much and making them fluffy.

4

Once it comes to a boil, pour the milk and cream into the egg bowl. Continue to mix until the mixture is smooth and homogeneous.

5

Prepare 6 bowls and fill them with about 150 ml of cream each.

6

Place the bowls on a high-sided baking tray; fill it with hot water up to about ⅓ height of the jars.

7

Place the pan in a preheated static oven at 150 ° and bake for about 70 minutes.

8

Once the time has elapsed and the crust on the surface will be golden and compact, remove the jars of cream from the oven.

9

Sprinkle the surface of each bowl with granulated sugar.

10

With the help of a torch, heat the sugar to caramelize it. Alternatively, reposition the bowls in the oven and let them heat up, with the grill function, for just a few minutes to prevent your Crème brulée from burning.

Accessories

• Small saucepan

• Knife

• Bowl

• Whip

• 6 bowls of 150 ml

• Oven pan with high edge

• Table spoon

• Torch

Tips and hints

• If you prefer, you can replace the granulated sugar with the same amount of brown sugar.

• If you have a super sweet tooth, try making a delicious chocolate crème brulée.

• If you would like to prepare them in advance, keep the cream in the refrigerator for a maximum of one day and caramelize the sugar on the surface when serving.

• For a more citrus touch, add drops of mandarin aroma or orange peel.

storage

Crème brulée can be stored in the refrigerator, in an airtight container for a maximum of 2/3 days.

History

The origins of this Crema brulee would be English: according to a recipe book of the late seventeenth century it is in fact defined ‘crème anglaise’ or ‘English cream’.

In English this dessert is called ‘burnt cream’ that is burnt cream and in England it has a strong association with Trinity College in Cambridge where, since 1879, the tradition of affixing the school crust to the upper crust has remained.