Créme Brulée
Créme Brulée. Just before serving, sprinkle the tops with white granulated sugar and shake off the excess. Place under broiler til caramelized or use a propane torch to burn the tops. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.
Ingredients
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Prepare 2 of egg york
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Prepare 20 g of Sugar
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Prepare 100 ml of Whipping cream
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You need 80 ml of Whole milk
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It’s 1 of trace of Vanilla paste
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Prepare 1 teaspoon of Rum
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Prepare of Granulated sugar
Steps
- Mix all ingredientes other than granulated sugar with whisk..
- Pour the mixture into cups. Cup using for the photo is about 3'2"" diameter and 1'2" depth. I could make 5 cups with this ingredients..
- Steam 1 min with high heat, then turn down to very low heat and cook for approx. 10 min..
- After cooling down the cream, spread 1 tablespoon of granulated sugar. Sear the surface with burner..
Let sit for a few minutes, then discard vanilla bean. Typical creme brulee dishes are shallow and wide, like these. This allows for maximum surface area for the crispy sugar shell and a nice ratio of creamy custard to brûléed sugar. I, however, cannot be trusted with a shallow dish in a water bath. Crème brûlée (/ ˌ k r ɛ m b r uː ˈ l eɪ /; French pronunciation: [kʁɛm bʁy.le]), also known as burned cream, burnt cream or Trinity cream, and similar to crema catalana, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar.
