Low Budget Recipe: Classic Recipe – Creme Brulee

1
4
Classic Recipe - Creme Brulee

Download Classic Recipe – Creme Brulee Recipe

To View your Recipe “Classic Recipe – Creme Brulee”

??? Please Scroll Down To Comment Section to get the Recipe! ???

#RECIPE #Classic #Recipe #Creme #Brulee


Custom Keto Diet


View Reddit by Fridge_YTView Source

Sponser

1 COMMENT

  1. Creme Brulee means Burned Cream – it’s very classic desert which you can easly do as begginer. I like it, becouse you don’t need alot of ingredients to do it. If you are French Creme Brulee is one of must to know recipies 🙂

    [Video tutorial](https://youtu.be/cfWY8oFhYnI)

    Ingredients:

    300ml of Cream

    1 TBSP of Vanilla Paste/Extract or 1 Vanilla

    3 TBSP of Icing Sugar

    4 Egg Yolks

    Suagr on Top

    Directions:

    1. Boil the cream and vanilla on a low heat.

    2. Leave to cool for about 20-30 minutes at room temperature.

    3. Mix the egg yolks with the powdered sugar – a spoon until the sugar is dissolved.

    4. Combine the yolks with the cream – pour the cream through a strainer.

    5. Pour this mixed mass into ramekins (also through a strainer) – do not pour too much, then it will bake better.

    6. Put the ramekins in the oven preheated to 100 ° C [210F] for 45-60 minutes, until the mass is firm.

    7. After baking, put the Creme Brulee aside for about 30 minutes, and then put it in the fridge for 2-3 hours until it cools down thoroughly.

    8. Remove from the refrigerator – if water appears at the top, you need to collect it with a paper towel.

    9. Sprinkle a spoonful of sugar – spread it on top of our Creme Brulee and heat the sugar with a burner until it caramelizes.

    10. The caramel should form at the top – when hit with a spoon, you should hear that the caramel has created a delicate crust.

    11. Enjoy your meal! 🙂

    Notes: There are other ways to caramelize sugar at the top of the dessert, if you don’t have a burner – you can bake it in the oven on the grill function, max power and top shelf, or make caramel separately and pour it into ramekins, but then you lose the texture and taste of the dessert – it tastes best when the mass is very chilled and the caramel is warm.

LEAVE A REPLY

Please enter your comment!
Please enter your name here