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Crème brûlée traditional

Crème brûlée traditional, Prescriptions, Any category, Any kitchen, Pastries and desserts, French cuisine, Dessert creams

Ingredients portion 6

Sugar 130 g

Milk 125 ml

Cream of 30% cream 500 ml

Vanillin 8 g

Egg yolk 8 pieces

Vanilla bean 1 piece

Cooking instructions 1 hour

1 Before you start cooking, you can turn the oven on to 180 degrees as it’s very quick and easy from there.

2 Put the milk, cream, vanilla on the heat, stir, bring to the boil and immediately remove from the heat. In another bowl, stir in the egg yolks and sugar, no need for a mixer, just a spoon.

3 Pour the slightly cooled milk cream into the egg yolks in a trickle, stirring to combine. Pour into the moulds and place in the oven. The obtained composition will be enough for 6 forms of 150 ml. each. Put them in a baking dish in a water bath. The water should be somewhere in the middle of the moulds. The usual baking moulds are ceramic.

4 Put it in the oven. А! The water has to be boiling. Incidentally, to my surprise, in the hour it was all in the oven, the water never boiled.

5 Set the timer for an hour. They feel fine for the whole hour without us.

Banana and cinnamon muffins

6 Anyway, take the baked-in moulds out with the water in the mould. Leave to cool in the water. Not too much. Sprinkle sugar on top, now we are going to make crust. Italians make such a crust with a special burner. But since we don’t have one at home, I’m 146% sure about that, a grill is perfect. We put it on the very top under the grill and wait for the sugar to caramelise. You can put it in the microwave with the grill function, but make sure the moulds are ceramic, not like mine.

Recipe tip To be honest, I was afraid I’d overcooked it under the grill because it was a bit dark. But no! It’s pretty cool! Because the crust is a nice touch to the cream. Anyway, I have to tell you, it is really delicious! We can keep un-eaten molds in the fridge for a couple of days, but we have to caramelize them before serving. Serve the crème brûlée hot!

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .