Crème Brulée
Crème Brulée

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, crème brulée. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Crème Brulée is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Crème Brulée is something which I have loved my whole life. They’re nice and they look wonderful.

Crème brûlée, 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. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Part of the fun of Creme Brulee comes from the crispiness of the burnt top compared to the creaminess of the custard.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have crème brulée using 5 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Crème Brulée:
  1. Make ready 5 egg yolks
  2. Make ready 100 g sugar
  3. Take 2 cups whipped cream
  4. Take 2 teaspoons vanilla extract
  5. Get 1/4 cup sugar, granulated white, for the caramelized top

Skinny Pumpkin White Chocolate Creme Brulee - Country Cleaver. The silky texture and rich vanilla flavor make this taste restaurant quality. Grab your spoon, crack through the burnt-sugar. Creme brulee is much easier than most people realize.

Steps to make Crème Brulée:
  1. Preheat the oven to 180C
  2. Mix the egg yolks and the sugar until you get a fluffy and pale yellow mixture.
  3. Add in vanilla extract and mix well.
  4. Slowly add in the whipping cream and whisk until well blended.
  5. Pour the cream mixture into ramekins or custard cups and bake in the oven for about 1 hour.
  6. Remove and allow to cool at room temperature. Then refrigerate for about 2 hours, until it holds together.
  7. To serve, sprinkle evenly 2 teaspoons of sugar over each custard cup, then caramelize it either by using a blow torch or by placing the ramekins under a broiler for about 5 minutes, until the top turns golden. While broiling, rotate frequently the ramekins so that they are evenly cooked from all sides.
  8. Leave to cool for few minutes then serve.

Grab your spoon, crack through the burnt-sugar. Creme brulee is much easier than most people realize. Erez was next to me in the kitchen the whole time I was making it, and later kept saying to the guests how easy peasy it was. Borrowed from French crème brûlée (literally "burnt cream"). IPA(key): /kɹɛm bɹuˈleɪ/. crème brûlée (countable and uncountable, plural crème brûlées or crèmes brûlées or crèmes brûlée).

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