Classic burnt sugar cream

Name: Classic burnt sugar cream - Norica B.
Ingredients: 10 eggs; 1 liter of milk; 8 tablespoons of sugar (to taste); 150 g caramel sugar (for lining); flavors (vanilla essence; vanilla sugar)

Dessert - Classic burnt sugar cream by Norica B. - Recipia

Crème brûlée is a classic dessert that always brings a smile to the faces of loved ones. This recipe is simple yet refined, perfect for any occasion. By following the steps below, you will achieve a delicious cream with a silky texture and an intense caramel flavor. Preparation time: 15 minutes Baking time: 40 minutes Total time: 55 minutes Number of servings: 8 Necessary ingredients: - 10 fresh eggs - 1 liter of milk - 8 tablespoons of sugar (or to taste) - 150 g sugar for caramelizing - Flavors (vanilla essence, vanilla sugar, or lemon zest) Step 1: Preparing the oven and ingredients Start by preheating the oven to 170°C. This step is essential to ensure even baking of the cream. Make sure you have all the ingredients at hand and that the eggs are at room temperature for better incorporation into the mixture. Step 2: Preparing the milk Put the milk to boil in a large saucepan. It is important not to let it boil too hard, just warm it up. This will help dissolve the sugar and facilitate the homogenization of the mixture. Step 3: Mixing the eggs In a large bowl, beat the eggs together with the 8 tablespoons of sugar and your preferred flavors. A useful tip: for a denser texture, beat the yolks with the sugar first until fully dissolved, then add the whipped egg whites. This technique will give the cream a lighter consistency. Step 4: Combining ingredients Once the milk is heated, gradually add the egg foam, stirring constantly to avoid coagulating the eggs. It is essential to homogenize the mixture well to achieve a smooth and even cream. Step 5: Caramelizing the sugar In an uncoated saucepan, put 150 g of sugar over medium heat. Do not stir the sugar, but gently swirl the saucepan to help the sugar melt evenly. When the sugar turns a golden caramel color, quickly pour it into the prepared mold, evenly covering its sides. This step will create a delicious crust on the bottom and sides of the cream. Step 6: Baking Carefully pour the milk and egg mixture over the caramelized sugar. Place the mold in a larger tray and add hot water to the outer tray, so that the water reaches halfway up the mold. This technique, called a "water bath," will help the cream bake evenly. Bake at 170°C for about 40 minutes, or until the cream is firm and lightly golden on top. Step 7: Cooling and serving Once the cream is baked, let it cool to room temperature, then transfer it to the refrigerator for at least 2 hours. It is recommended to serve it cold, alongside a drizzle of whipped cream, which will add an extra touch of flavor. Variations and suggestions To add a personal twist to the recipe, try adding flavors like almonds or orange, or even a splash of liqueur (for example, Amaretto) to the egg mixture. You can also experiment with fresh fruits or berry sauces as a garnish. This crème brûlée recipe is an excellent choice for a quick, simple, and elegant dessert that will surely impress anyone. Enjoy every spoonful of this delicacy and savor the appreciation of your loved ones!

Ingredients

10 eggs
1 liter of milk
8 tablespoons of sugar (to taste)
150 g caramel sugar (for lining)
flavors (vanilla essence
vanilla sugar)

Classic burnt sugar cream

Ingredients

Tags

Categories