Yesterday I have finally got what I was waiting for for the past 3 years: Creme Brûlée from my husband. Crème Brûlée is one of my favorite desserts and I have eaten it in London for the first time in my life. Growing up in Poland the only dessert which I knew were all different cakes. Of course my mum made for us milk pudding or Eggnock (non-alcoholic version!) now and then but that was pretty much it. Germans are in very similar situation: apart Rote Grütze (fruit desert) there is not much left what would count as a real „dessert“.

Crème Brûlée originated in France and brûlée means „burnt“ in french. The dessert was mention the first time in french cookbook in eighteenth century. There are many versions of this dessert in the neighbor countries: Spain (Crema catalana) and Portugal (Crème caramel). Those are flavored with lemon or orange zest and/or cinnamon.

Crème Brûlée is made out of egg yolks, cream, sugar and milk. The mixture is flavored with vanilla. At first we prepared cream which rested for 30 minutes in the fridge. Afterwards the desert has to be baked in low temperature in water bath for 55 minutes. After baking the desert has to be cooled down in the fridge immediately, as it has to be cold while preparing the caramel layer. The desert should be cold at the bottom and warm at the top when served, thats why the caramel layer should be done just before serving.

And below you can see how easy it is to make the sugar crust!


Print Recipe
Traditional Crème Brûlée
Course Desert
Cuisine French
Prep Time 3-4 hours
Servings
people
Ingredients
For creme
For sugar crust
Course Desert
Cuisine French
Prep Time 3-4 hours
Servings
people
Ingredients
For creme
For sugar crust
Instructions
Preparing cream
  1. Put milk in a medium bowl
  2. Add cream.
  3. Separate egg yolks from egg whites. Add egg yolks to the milk-cream mixture. Mix those ingredients with a mixer.
  4. Remove the seeds from vanilla bean.
  5. Add vanilla bean seeds and sugar to the mixture and mix it well.
  6. Let the mixture rest in a fridge for at least 30 minutes.
Baking
  1. Preheat the oven to 150 degrees.
  2. Place the bowls in the water bath (we used tapas bowls)
  3. Fill the bowls with the mixture.
  4. Bake for 55 minutes.
  5. Let the mixture rest in a fridge for at least 2 hours.
Making sugar crust
  1. Put one tablespoon of sugar in each bowl. Caramelized sugar with a torch holding it 5cm away from the cream mixture. If you want to see how easy it is to make the sugar crust check our video below!

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Author

I am a Web Designer & Developer on a daily basis. Travelling and cooking sre my biggest hobbies and thats how I spend the most of my free time. Discovering new cultures and most of all - new eating culutres has been a lot of fun and I am always looking forward to cooking something traditional from every part of our planet.

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