Creme Brulee Recipe
We share with you the classic creme brulee recipe, one of the most popular classic French desserts. Although it is made with less material and practical, it contains many tricks and techniques. In order to achieve the perfect result, we explain all the details in our recipe. Moreover, we prepared it in the most detailed way you can do it at home. We wanted to show you that it is possible to prepare this recipe even if it does not have a pomace.
- 400 ml. cream
- 100 ml. milk
- 5 egg yolks
- 60 grams of powdered sugar
- 2 ml. vanilla extract
- 40 grams of powdered sugar
How to Make Creme Brulee Recipe?
Mix the milk and cream and put it on the stove to boil.
In the meantime, whisk the egg yolks, vanilla extract and sugar until the sugar in it dissolves well.
Mix the boiling mixture by gradually adding the eggs and sugar.
Drain the mixture twice so that there is no residue in it.
Let the mixture you strained stand for at least ten minutes and you can extend this period until the foam has completely settled.
Take the last remaining foam with a spoon and divide the mixture into not too deep ovenware.
Place the ovenware on a deep tray with a clean cloth.
If available, take small foams with the help of a napkin.
Put the hot water on the tray half of the containers and bake in the 125 degree oven for 35-40 minutes.
Sweets out of the oven should still be slightly soft.
Desserts should first be cooled at room temperature and then rested in the refrigerator for at least three hours.
Sprinkle a thin layer of sugar on the cooled and rested desserts and burn with the help of a burner.
Wait five minutes until the caramel layer hardens again.
You can melt the sugar in a pan and pour it on your dessert in a thin layer if you do not have a sour cream.