Burnt sugar cream

Crème brûlée: a classic, simple, and irresistible dessert that combines a velvety texture with the intense flavor of caramel. This recipe is perfect for those moments when you crave something sweet but don’t want to spend too much time in the kitchen. In just a few simple steps, you can create a dessert that will delight everyone.

Preparation time: 15 minutes
Baking time: 40-45 minutes
Total time: 55-60 minutes
Number of servings: 8

The History of Crème Brûlée
Crème brûlée is a dessert with deep historical roots, having variations in many cultures. Over time, it has evolved and adapted based on available ingredients and local preferences, but one of its most beloved aspects remains the same: the perfect combination of caramel sweetness and the creaminess of the milk and egg mixture.

Ingredients
- 8 large, fresh eggs
- 16 tablespoons of granulated sugar (8 tablespoons for caramel and 8 tablespoons for the milk mixture)
- 800 ml of milk (you can use whole milk for a richer texture)
- Flavors: vanilla, rum, or lemon zest (to taste)

Preparation

Step 1: Caramelizing the sugar
1. In a small saucepan, add the 8 tablespoons of sugar. Place the saucepan over medium heat and stir constantly with a wooden spatula or a metal spoon until the sugar melts and turns golden. Be careful not to burn it, as caramel can become bitter.
2. Once the sugar has melted and has taken on a beautiful amber hue, immediately pour it into the 4 prepared ceramic ramekins. Gently swirl the ramekin to coat the bottom and sides with caramel. Let them cool, and the caramel will harden.

Step 2: Preparing the milk and egg mixture
3. In a large saucepan, add the remaining 8 tablespoons of sugar and 400 ml of milk. Place the saucepan over medium heat and stir until the sugar completely dissolves.
4. After the sugar has melted, add the remaining 400 ml of milk. This will help the mixture cool faster. Set it aside to reach room temperature.
5. In a large bowl, crack the 8 eggs and whisk them well. When the milk is cool enough, gradually pour it over the eggs, continuously mixing to prevent the eggs from curdling.

Step 3: Flavoring and baking
6. Add your desired flavors (vanilla, rum, or lemon zest) to the milk and egg mixture. Mix well to combine the flavors.
7. Evenly distribute the mixture into the caramelized ramekins. Make sure not to fill the ramekins more than ¾ full to allow the crème to rise slightly.
8. Preheat the oven to 160°C (320°F). Place the ramekins in a deep baking dish, then fill the dish with hot water halfway up the sides of the ramekins. This is an important step, as baking in a water bath helps achieve a smooth and even texture.
9. Bake the crème for 40-45 minutes. It is done when the edges are firm, but the center is still slightly soft. Check with a thin knife – if it comes out clean, the crème is ready.

Step 4: Cooling and serving
10. Remove the ramekins from the oven and let them cool at room temperature. Then transfer them to the refrigerator for at least 2 hours or overnight to set completely.
11. When you are ready to serve, invert the crème onto a flat plate. The caramel will deliciously flow over the top.

Serving Suggestions
Crème brûlée can be enjoyed plain, but you can enhance it with:
- Fresh fruits like strawberries or raspberries
- A chocolate or caramel sauce
- A dollop of whipped cream

Useful Tips
- Use fresh eggs for a better texture.
- You can experiment with various flavors, such as cinnamon or almond extract, to give it a personal touch.
- Make sure the milk mixture is not hot when adding it to the eggs to avoid prematurely cooking them.

Nutritional Information
- Serving: 1/8 of the recipe
- Calories: Approximately 210
- Fat: 6 g
- Carbohydrates: 30 g
- Protein: 8 g

Crème brûlée is not just a delicious dessert but also a great way to learn the technique of caramelization and impress your friends and family. Try making it yourself and enjoy a classic, flavorful treat!

Frequently Asked Questions
1. Can I use skim milk? Yes, but the crème will have a less creamy texture.
2. How can I tell if the crème is cooked? Check the edge – if it is firm and the center jiggles slightly but is not liquid, it is done.
3. Can crème brûlée be frozen? While not recommended, you can freeze individual portions, but the texture may change when thawed.

Now that you have all the necessary information, all that’s left is to get cooking. Happy cooking and enjoy the final result!