Creme brulee

Dessert "burned cream" Crme brle literally translates as "burned cream". And really this sweet dessert inside consists of baked cream, and top is covered with caramel crust. Describe the taste of this culinary product is not an easy task, because how many compliments do not say - everything is not enough! The first mention of creme brulee dates from the 17th century, a certain Francois Messalo, who was in charge of the kitchen at the court of the Duke of Orleans. But there is a possibility of an earlier occurrence of this recipe. By the way, there is a Spanish analogue cream-brule - Catalan cream. The principle is the same, but instead of cream, milk is used, but also fatty. As flavors, except for vanillin, sometimes add cinnamon, lemon peel or orange.

Dessert "burned cream" Crme brle literally translates as "burned cream". And really this sweet dessert inside consists of baked cream, and top is covered with caramel crust. Describe the taste of this culinary product is not an easy task, because how many compliments do not say - everything is not enough! The first mention of creme brulee dates from the 17th century, a certain Francois Messalo, who was in charge of the kitchen at the court of the Duke of Orleans. But there is a possibility of an earlier occurrence of this recipe. By the way, there is a Spanish analogue cream-brule - Catalan cream. The principle is the same, but instead of cream, milk is used, but also fatty. As flavors, except for vanillin, sometimes add cinnamon, lemon peel or orange.

Ingredients:

• Cream 400 ml
• Eggs chicken 3 pcs.
• Sugar 30 g
• Sugar vanilla 10 g
• Brown sugar 1 tbsp. l.

Instructions

• Step 1 To prepare such a dessert, take: cream with 33% fat, 3 eggs (only yolks are useful), sugar, brown sugar for powdering.
• Step 2 Cream with vanilla sugar bring to a boil, but do not boil. Remove from heat and cool slightly, literally 5 minutes.
• Step 3 Mix the egg yolks (without proteins) with sugar and gently mix with whisk. But do not whisk.
• Step 4 Introduce 0.5 cup hot cream into the yolks with sugar and mix until the sugar dissolves.
• Step 5 Introduce the cream with a small jet, stirring constantly. It is very important at all stages to mix the liquid, and not to beat, so that there are no bubbles. If they do appear, remove them with a spoon or puncture with a toothpick.
• Step 6 Pour the liquid into the molds and place them in a mold filled with water so that it reaches the middle of the crescent. Send the baked in a heated oven to 180 ° C for 25 minutes.
• Step 7 Then cool the molds at room temperature, and then put in the refrigerator for 3 hours.
• Step 8 Now you need to make a caramel crust. To do this, sprinkle the tops with brown sugar and bake in "grill" mode for about 5 minutes at maximum temperature. Take care that the sugar is not burned, and the top is golden in color.
• Step 9 Molds cool in the fridge, and then serve to the table.