Easy recipe for Crème Brûlée | EUROtoday

The first printed recipe for a dessert known as crème brûlée, a candy custard of egg yolks and milk with a burnt sugar crust, is from the 1691 version of the French cookbook Le Cuisinier Royal et Bourgeois by François Massialot, a chef on the Palace of Versailles. A dish match for royalty, it is now a agency favourite in France. We love this straightforward recipe for Crème Brûlée from the famend patisserie college of Ferrandi in France.

Serves 4

Active time: 1 hour
Cooking time: 50 minutes
Freezing time: 20 minutes
Storage: Up to three days within the fridge

Equipment

4 × 4 ¾-in. (12-cm) ramekins
Kitchen torch

Ingredients

1 cup (250 ml) whipping cream, 35% butterfat
3 tbsp (1.75 oz./50 g) egg yolk (about 3 yolks)
3 tbsp (1.5 oz./40 g) sugar
Vanilla pod
3 ½ tbsp (1 oz./25 g) powdered complete milk
Brown sugar, for the caramel crust

Method

Preheat the oven to 225°F (100°C/Gas mark ¼). Using the primary 4 elements, put together a custard by combining the milk with half the sugar in a saucepan. Scrape within the vanilla seeds, place over medium warmth, and produce to a boil. Meanwhile, whisk the egg yolks with the remaining sugar in a mixing bowl till creamy and barely thickened.

When the milk involves a boil, pour a little bit into the yolk combination, whisking till mixed. Pour the combination again into the saucepan. Stir continually with a spatula till the temperature of the custard reaches 180°F (83°C). Draw a line together with your finger by means of the custard on the spatula and if the road stays seen the custard is prepared.

When the custard is cooked, pressure it by means of a fine-mesh strainer right into a small bowl. Stand the bowl of custard in a bigger bowl full of ice cubes and water and permit to chill, stirring often to forestall a pores and skin forming on prime, earlier than utilizing.

Pour into the ramekins and bake for 50 minutes.

Cool after which place the lotions within the freezer for 20 minutes, so they’re effectively chilled earlier than caramelizing the tops. Sprinkle a layer of brown sugar on prime of every cream.

Caramelize the sugar with a kitchen torch.

CHEFS’ NOTES

White sugar can be utilized rather than brown to caramelize the tops of the lotions.

After caramelizing, chill the lotions within the fridge so the topping companies up and it turns into crisp, whereas the cream beneath stays cool and silky easy.

Extracted from French Pastry: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi (Published by Flammarion, £45). Photography © Rina Nurra 2017.

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