Burnt sugar cream

Name: Burnt sugar cream - Vladelina N.
Ingredients: 5; 6 egg yolks if the liquid cream is less than 500 ml; 30; 50 grams of sugar for the mixture; a little vanilla. You will also need sugar for caramelizing; about one tablespoon of sugar per serving.

Dessert - Burnt sugar cream by Vladelina N. - Recipia

I have made crème brûlée many times, both in the classic French version and in quick adaptations, but I always return to the basic method. It’s the kind of dessert where the difference lies in the attention to small details, not necessarily in some hidden ingredient or complicated technique. I most often prepare it for quiet evenings or when I need something familiar and easy to portion. The recipe below is strictly based on the things that really matter for texture and taste. Quick Info Total time: approximately 3-4 hours (including chilling in the refrigerator) Preparation time: 15 minutes Baking time: 25-30 minutes Servings: 4-6, depending on the dishes used Difficulty: easy-medium (requires a little attention to detail) Recipe type: classic dessert, suitable for any occasion Ingredients 5-6 egg yolks (if the eggs are small, use 6) 500 ml liquid cream (for whipping, unsweetened, 30-35% fat) 30-50 g sugar for the mixture (adjust to taste) A little vanilla (1 pod or extract, not artificial essence) Sugar for caramelizing on top (about a tablespoon/serving) Preparation method 1. Preheat the oven to 160°C. Prepare a few small oven-safe dishes (ceramic, clay, or heat-resistant glass). 2. Place the liquid cream in a pot and add the vanilla (if using a pod, slice it lengthwise and put the seeds and pod in the cream). Heat over low heat until it is almost boiling, but do not let it boil. When you see the first small bubbles at the edge, take the pot off the heat. Keep the lid on if you are not using it immediately. 3. In a separate bowl, whisk the egg yolks with the sugar until the mixture is smooth, but it doesn’t need to be very frothy. Use a whisk, not a mixer. 4. Slowly pour the hot cream over the egg yolks in a thin stream, constantly whisking. Do not pour abruptly to avoid cooking the eggs. 5. Remove the vanilla pod if you used it. The resulting mixture should be smooth. 6. Place the cream dishes in a deep baking tray. Divide the mixture evenly among each dish. 7. Prepare a pot of water and bring it to a boil on the stove. Pour the hot water into the large tray so that the level reaches about halfway up the cream dishes. Use hot water, not cold, to avoid cooling the mixture and to achieve even coagulation. 8. Place the entire tray in the oven. Bake for 25-30 minutes (check after 25 minutes). The cream should be set at the edges but slightly wobbly in the center when you move the dish. The time may vary slightly depending on the oven and the size of the dishes. 9. Remove them from the oven and the water bath. Let them come to room temperature, then refrigerate for at least 2-3 hours, ideally covered. Do not skip this step; otherwise, the cream will not have the right texture. 10. When you are ready to serve, sprinkle a thin and even layer of sugar over each portion. If you have a kitchen torch, use it to caramelize the sugar until you get a crispy crust. If not, place the dishes under the oven grill, as close to the heat source as possible, for a few minutes. The cream should remain cold underneath, so do not leave them under the grill for too long. 11. Serve immediately to maintain the texture difference between the warm crust and the cold cream. If you are not serving right away, caramelization should be done just before serving, not in advance. Why I make the recipe often It’s a dessert that you can adapt to any situation, it doesn’t require hard-to-find ingredients, and it keeps well in the fridge for a few hours, even overnight. I like that it doesn’t require much active work and I can make it in advance. Tips and variations Tips Use boiling water for the water bath – not cold water, to avoid affecting the baking. Be patient when cooling – at least two hours in the fridge; otherwise, the cream will be too soft. Don’t overdo it with sugar in the mixture – increasing the amount will change the texture. If you don’t have a torch, the oven grill works, although not as well. Substitutions You can use vanilla extract if you don’t have a pod, but don’t substitute with synthetic essence. I don’t recommend other types of cream (like plant-based) because the result is not the same. Variations Add a small zest of citrus (orange or lemon) to the heated cream for a subtle flavor. For a special touch, sprinkle a little brown sugar over the white sugar when caramelizing. You can make smaller or larger portions, depending on the dishes you have. Serving ideas It can be served plain, without anything else, or with some fresh fruits on the side (raspberries, strawberries). I don’t recommend whipped cream or extra sauces, as they cover the base flavor. Frequently asked questions 1. Why did my cream curdle when mixing with the hot cream? Most likely, you poured the cream too quickly or it was too hot. Pour slowly and whisk constantly to avoid cooking the eggs abruptly. 2. How do I know when the cream is baked? Check the edges – they should be firm, but the center should jiggle slightly when you move the dish. Don’t bake too long; otherwise, the cream will become dense and separate. 3. Can I caramelize the sugar in advance? I do not recommend it. The crust will absorb moisture from the cream and become soft. Caramelize just before serving. 4. What can I use if I don’t have a kitchen torch? The oven grill is an acceptable solution. Keep the dishes as close to the heat source as possible and watch them so the cream doesn’t soften. 5. How much sugar should be put on top? About a tablespoon for each serving, but the layer should be thin and even. Nutritional values (estimate per serving, for 6 servings) Calories: approximately 250-300 kcal Proteins: 3-4 g Fats: 22-25 g Carbohydrates: 13-18 g Approximate values. Differences arise from the size of the eggs and the exact amount of sugar. Storage and reheating The cream can be stored in the refrigerator, covered, for up to 24 hours before caramelizing the sugar. I do not recommend reheating, as the texture changes. Caramelization is done just before serving. If it has been caramelized, the crust will soften in the cold, but the taste remains good; only the crispy texture will be missing.

Burnt sugar cream

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