Creamy interior covering up the candy shell. A classic dessert. Classic taste.
One of my favorite desserts. When many years ago, I ate it first charmed me. But later, many times also disappointing when you turned out to be too sweet. When I tried to do it at home, even though so very few ingredients and such simple rule for me was an insurmountable mountain. Overlap "sponge cake" remained liquid ...
In search of that first taste tried many rules. Until I found this, which I'd like to share with you today. As for me, perfect, creamy, delicate, slightly sweet. And most importantly, always successful.
I invite the Creme Brulee.
Ingredients for 4 servings:
• 2 cups heavy cream 30%
• 1 / 3 cup (80ml) sugar
• 1 vanilla pod, cut along the
• 4 egg yolks
• 1 / 8 teaspoon salt
• 4 tablespoons brown sugar - On the surface of the skarmelizowania
Preparation: Preheat oven
to 150 ° C. Boil water in a kettle. Prepare four cups and baking sheet.
In the medium saucepan, combine cream, sugar (40 ml) and half the salt. Add the vanilla seeds and the same rod, heat over low heat, about 7-8 minutes (do not boil).
Meanwhile, in a large bowl, beat egg yolks with remaining sugar (40ml) with a whisk, add the remaining salt.
Add a small amount of hot cream into eggs, stirring constantly. Gradually add the remaining cream. Remove the vanilla pod and strain through a fine sieve.
Dispense cream evenly into the prepared dishes. Place a sheet of capillaries in the oven. Add enough boiling water to halfway up the amount of blood vessels. Bake 30 - 35 minutes, shaken should tremble slightly in the middle.
Remove pan from oven. Place the dish on the grid, for 30 minutes to cool. Then cover with foil and cool for at least 3 hours (or up to 3 days). Before serving put the cream on for 10 minutes the freezer.
Each cream sprinkle about 1 tablespoon of sugar and skarmelizować with a burner.
greet all welcome and thank you for your delightful comments that there Leaving.
Inspiration: Martha Stewart "Cooking School"
0 comments:
Post a Comment