Classic Dessert “Creme Brulee”
by Editorial Staff
I can say with great confidence that this dessert is one of the most successful options for a holiday or afternoon snack. I recommend everyone the recipe for the classic Creme brulee dessert.
Cook: 1 hour 30 mins
Servings: 6
Ingredients
- Heavy Cream – 2 Cups
- Sugar – 14 Art. spoons
- Vanilla pod – 1 Piece
- Chicken yolks – 4 pieces
- Vanilla extract – 0.5 Teaspoons
- Salt – 1 Pinch
Directions
- Place 6 bowls in a baking dish and set aside.
- Cut the vanilla pod in half and remove the seeds with the blunt side of a knife.
- Pour heavy cream into a saucepan, add 4 salt spoons of sugar, vanilla seeds, pod, salt. Cook until boiling over medium heat. Immediately after boiling, remove the saucepan from heat and leave for 15 minutes.
- Separate the whites from the yolks, use only the latter.
- Add 6 tablespoons of sugar to the yolks and beat with a whisk.
- Stir the yolks and pour in hot cream in 2-3 sets, and then add the vanilla extract. Strain the resulting mixture through a sieve.
- Distribute the prepared mixture among the bowls, filling them by ¾.
- Boil the kettle and pour 2/3 boiling water over the bowl. Do not put water into bowls.
- Bake in an oven preheated to 165 degrees for 38-40 minutes. Dessert is ready if, touching the center with your finger, it recedes a little.
- Cool the crème brulee in cold water for 15 minutes. Sprinkle the remaining sugar over each mold.
- Use a burner to brown the sugar for a nice caramel crust.
- Serve ready-made dessert right away,
Bon appetit!
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