Vous êtes sur la page 1sur 51

MENU 18 DE SEPTIEMBRE DEL 2019

NO TIENE QUE VER, PERO BUSQUE ESTE ENLACE:


http://deutschkurse.dw.com/KursPlattform/WebObjects/KursPlattform.woa/wa/UAAuthDA/auth?
par=G5n9lnSPUIqm93qsNXWNH45V0

https://www.youtube.com/watch?v=H42zSpRt1G8

Ricotta brûlée

Ricotta 450g

previousnextpreviousnext
Notez la recette :
(Il n'y a pas encore de vote)
Infos pratiques :

Type de plat :
dessert


Préparation :
+/- 30 min


Saison idéale :
hiver


Difficulté :
moyen


Pour :
4 personnes


(0 votes)
Ingrédients
 30g Jaune d’œuf

 55g Sucre

 3g de vanille liquide

 164 g de ricotta Galbani

 64g de crème fraîche

 Jus de citron

 90g de beurre mou

 360g de spéculoos

Progression
1. Préparer le sablé de base en mélangeant le beurre mou avec le spéculoos.
2. Étaler sur une plaque la pâte obtenue et la mettre 1h au congélateur. La
détailler en disques à l’aide de 8 cercles de 6cm de diamètre et de 4cm de hauteur.
En laissant la pâte dans les cercles, déposer ceux-ci sur une autre plaque et faire
cuire au four ventilé à 180°C pendant 8 minutes. Laisser refroidir. Tapisser la
préparation dans des cercles (0.5cm) et passer au four à 180°C quelques minutes.
3. Pendant ce temps-là, mixer les ingrédient de l’appareil (jaune d’œuf, sucre,
vanille, ricotta, crème fraîche, jus de citron) à l’aider d’un mixer girafe. Verser ce
dernier à ras bord dans les cercles contenant le sablé, y verser l’appareil à ras bord
et cuire le tout au four à 95°C pendant 45 minutes. Laisser refroidir.
4. Au moment de servir, faire brûler avec du sucre cassonade
TRADUCCION:

Ricotta quemada

Ricotta 450g

anteriorsiguienteanteriorsiguiente
Tenga en cuenta la receta:
(Todavía no hay voto)
Información práctica:

Tipo de plato:
postre


Preparación:
+/- 30 min.


Temporada ideal:
invierno

Dificultad:
media


Para:
4 personas


(0 votos)
ingredientes
 30 g de yema de huevo

 55 g de azúcar

 3 g de vainilla líquida

 164 g de ricotta Galbani

 64 g de crema fresca

 Zumo de limón

 90 g de mantequilla blanda

 360 g de speculoos

progresión
1. Prepare la torta dulce mezclando la mantequilla suave con los speculoos.
2. Extienda la masa en un plato y póngala en el congelador durante 1 hora. El
detalle en discos utilizando 8 círculos de 6cm de diámetro y 4cm de
altura. Dejando la masa en los círculos, coloque la masa en otro plato y hornee en
un horno ventilado a 180 ° C durante 8 minutos. Dejar enfriar. Forre la preparación
en círculos (0,5 cm) y hornee a 180 ° C durante unos minutos.
3. Durante este tiempo, mezcle los ingredientes del dispositivo (yema de
huevo, azúcar, vainilla, ricotta, crema fresca, jugo de limón) para ayudar a un
mezclador de jirafas. Viértalo hasta el borde en los círculos que contienen el pan
dulce, vierta el aparato hasta el borde y cocine en el horno a 95 ° C durante 45
minutos. Dejar enfriar.
4. Al servir, quemar con azúcar moreno
VER: https://youtu.be/NV3m72XVON8

Spéculoos
Ir a la navegaciónIr a la búsqueda
Este artículo o sección necesita referencias que aparezcan en una publicación
acreditada.
Este aviso fue puesto el 17 de diciembre de 2012.

Motivos para los spéculoos: barco, casa de un granjero, elefante y caballo.

Spéculoos es una especie de galleta navideña muy tradicional en Bélgica, en Holanda (donde
recibe el nombre de speculaas), así como en la cocina de Westfalia y Renania (Alemania)
(donde se conoce como Spekulatius), y en el norte de Francia (Flandes francés). La principal
característica de estas galletas servidas en los mercados de Navidad es que suelen tener
formas o motivos que evocan la historia navideña de Nicolás de Bari.
La masa de las Speculaas crece muy poco, porque sólo contiene un poco de levadura química,
por lo que tienen una estructura compacta. Las galletas se hacen mezclando mantequilla con
una combinación típica de especias y azúcar moreno, y añadiendo después a la mezcla
la harina y la levadura química. Es importante, al hacer la masa, que la temperatura de la misma
no se eleve demasiado rápido. Generalmente se deja reposar una noche en un ambiente frío,
para que el sabor de las especias impregne toda la masa. A continuación se le da la forma
deseada con moldes tradicionales y se hornea.
Las especias que se usan para hacer las speculaas son la principal característica distintiva de
estas galletas. Se trata de una mezcla de canela (8 partes), nuez
moscada (2), clavo (2), jengibre en polvo (1), cardamomo (1) y pimienta blanca (1).

Costumbres[editar]
Es uno de los dulces que acompañan los centros de mesa navideños de los países del norte de
Europa.
Véase también[editar]
 Mercado navideño: En los mercados alemanes se sirve generalmente
con Glühwein (especie de ponche especiado de vino) o Feuerzangenbowle.

22222222222222222222222
Crème Brûlée - Very popular Crème Brûlée recipe -
6.278 visualizaciones•Publicado el 3 dic. 2018

107

COMPARTIR

GUARDAR

Cookery Method
4,02 mil suscriptores

- Please check below for cooking ideas -


Please subscribe for new videos, more subscriptions help us add more recipes!

RECIPE
7 egg yolks
85g caster sugar
1/2 vanilla stick
500g fresh cream

Mix 7 egg yolks and 85g caster sugar. Try not to make too many bubbles.
Put the slit in the vanilla and cut the seeds.
Warm fresh cream and half vanilla stick in a pot to 68℃.
Mix together little by little. Again, try not to make too many bubbles.
Refrigerate for 3 hours, then pour through a strainer.

Pour into a container on a tray filled with hot water. Bake in the oven for 25
min.
After baking, tap the container and check it doesn’t shake a lot.
At our restaurant, we bake at 95℃ with 30% steam. For home cooking bake at
100℃ with plenty of water in the tray.

Refrigerate and cool down well.


Drop off extra sugar gently and clean up the edge.
Caramelise sugar.
After 2 min. of cooling, you can enjoy crispy caramel.

We are sharing some of our original recipes from KAZUYA restaurant in this
channel.
KAZUYA restaurant, where New Zealand finest ingredients meet Japanese
cookery mastery. Visit KAZUYA for unique fine dining experience.
VER: https://www.youtube.com/watch?v=yYxo32NXrzg
222222222222222222222222
Foolproof
Cracklin’ Crème
Brûlée
Estimated time: About 4 hr
Hey,
Joule here.
Learn more

What is a custard, anyway? It’s a delicious dessert,


yes, but technically speaking it’s a liquid that has been
thickened or set via the coagulation of egg protein.
The key to perfect custards is to keep the internal
temperature of the mixture below 185 °F / 85 °C—
above that point, they have a tendency to curdle. And
curdling, dear friends, is the bane of any custard
baker.

Enter sous vide. By cooking custards in a sous vide bath, we can


precisely dictate the temperature to which they are heated, thus
eliminating the risk of a curdled dessert. We prepare our Crème
Brûlée—along with other delightful eggy treats that you’ll find if you
scroll down—in small mason jars so the desserts emerge
individually portioned, each in its own adorable vessel. Before
serving, we add a golden-brown layer of caramelized sugar using a
blowtorch. (Don’t worry if you've never tried it; we’ll walk you
through the technique.) The result: a sunshine-hued dessert with a
deliciously crackly top and a whisper of elegant sweetness, easy to
whip up (even if you’re serving a large group) and eminently
satisfying.

Save

Print
Edit

Explore other Recipes

490
SEE THE RECIPE

The Quickest, Simplest Way to Make Bomb Cheesecake

19
SEE THE RECIPE

Mother’s Day Menu

Ingredients
Edit Scale & Units

160 g

Egg yolk

, about 11 yolks

90 g

Sugar

, granulated, plus more for dusting

3g
Salt

600 g

Heavy cream

Equipment
Sous vide setup
Tea strainer or other fine-mesh strainer (optional)
Wide-mouth canning jars
Blowtorch

Timing
About 4 hr

Yield
5 to 6 servings

1
Heat Joule to 176 °F / 80 °C
Tip

Joule? What’s that?


ChefSteps cooks sous vide with Joule, the sous vide tool created by
our in-house team of chefs, designers, and engineers. Compact and
gorgeous, Joule is a WiFi-connected device you control easily with
your smartphone. Learn more about Joule and sous vide, and you’ll
be whipping up amazing feasts like this in no time.

Show More

2
Combine yolks, sugar, and salt
160 g

Egg yolk

90 g

Sugar

, granulated

3g

Salt

Whisk until smooth.


3
Heat cream (optional); slowly
pour cream into egg mixture
600 g

Heavy cream

In a pot on the stove, heat cream to 158 °F / 70 °C.

NOTE: We’ve tested this recipe about one billion times and have
found that, with sous vide, you actually don’t need to preheat the
cream to get a perfect, smooth-and-silky result. We recommend
skipping this step, but if you like to do things the old-school way, by
all means, carry on.

Begin slowly pouring cream into the egg mixture—introducing the


cream slowly (“tempering”) allows us to combine ingredients
without causing the eggs to curdle. You can increase the pour rate
gradually as you go.

A sturdier bowl
When you’re tempering liquids together in a bowl, it helps to make
a sturdy foundation for the bowl so it doesn’t wiggle around while
you’re holding a pot of hot liquids above it.

Here’s the technique: Dampen a kitchen towel. Twist the ends of the
towel and make a circle on the table that’s big enough to hold your
bowl. Place the bowl inside the circle.
Show More

5
Strain; rest

Strain the mixture, then allow to rest for 20 to 30 minutes so that


bubbles have time to rise to the top and dissipate.

Skim away any remaining bubbles.


6
Cast

Cast 150 g of mixture into each jar, pouring in a slow, low, steady
stream. Pouring too quickly or from too high above the jar will cause
bubbles to form on the surface of the custard.
Tip

Got bubbles?
If bubbles form on the surface of the custard as you pour, lightly
flash the top with a blowtorch to remove them. Remember to do
this quickly, using a pulsing action. You can easily cook the eggs on
the surface if you torch too long.
Show More

7
Close jars until “fingertip tight”

Place the lid on the jar. Twist the lid until “fingertip tight,” meaning
just barely closed and still possible to open with your fingertips.

To close the jars fingertip tight, place the lid on top of the jar, then
twist the band to tighten using just your fingertips. When you begin
to feel resistance, twist once in the opposite direction, then once
more in the original direction to tighten.

Closing the jars until fingertip tight means that air will be able to
escape from the jars when you submerge them in water. If you close
them too tightly, the trapped air will press against the glass and
could crack or break your jars.
8
Cook
Place jars carefully into the sous vide water bath and cook for one
hour.
9
Cool; transfer to ice bath

Remove jars from the bath and rest at room temperature.

Prepare an ice bath. Once jars are cool to the touch, transfer to ice
bath to chill.

When the jars are good and cold, go ahead and tighten the lids.
They will last up to a week, sealed, in the refrigerator.
10
Brûler that crème
-

Sugar

, granulated

, as needed

There isn’t just one correct way to create a crackly top layer of
caramelized sugar on your crème brûlée—different chefs use
different sugars, torches, and techniques. Use the steps below to
get started, and then customize your approach depending on your
tools and preferences.
Remove the lid from the jar. If condensation has pooled on the
surface of the custard, gently dab with the corner of a paper towel
to remove.

Using a small sieve or your fingers, dust a layer of sugar over the
surface of the custard. The more sugar you use, the more crunchy
and caramelized your top layer will be.

Set blowtorch to a low-gas-release setting. Holding the torch in your


dominant hand and the jar in the other, focus the flame on the
custard while rotating the jar. Control the heat by moving the torch
closer and farther from the custard—the distance should range from
10 to 24 inches.
Once you have achieved the color you want, allow the sugar to set
for five minutes. This will give it time to fully harden and reach its
crunchy potential.

11
Eat it.
Dang.

VER: https://www.youtube.com/watch?v=FaZQ-fqt_MY

2222222222222222

Creme Brulee
 Home
 Recipes

 Creme Brulee

Laura's Newest Recipe

No Bake Banana Split Dessert


49,970 Plays

Recipe
PREPARATION minutes

COOK TIME minutes

SERVINGSServes 4

EPISODE11

PRINT RECIPE

422,282

Ingredients
 3 Egg Yolks

 1/4 cup Granulated Sugar + 1 Tbsp for each serving

 1 1/2 cups Heavy Cream

 1 tsp Vanilla

 1/2 tsp Orange Zest


 1/8 tsp Salt

 Fresh Strawberries or Raspberries

Preparation
1) Preheat oven to 300 degrees.

2) In a small saucepan on low heat, slowly heat the cream to a simmer but not
boiling.

3) Meanwhile, in a bowl, with an electric mixer, whisk together the sugar, egg
yolks, and vanilla. Slowly add the cream to the egg mixture on low speed
making sure you don’t curdle the eggs. Add salt & orange zest and whisk to
combine.

4) Divide batter into 6 1-inch deep ramekins and place them into a deep
roasting pan.

5) Pour boiling water into the pan, just enough to come up half way on the
ramekins. Bake for 35-45 minutes (custard should be set when gently shaken).

6) Remove custards from water bath and let cool at room temperature for
about 30 minutes, then set them in the fridge for a minimum of 3 hours. (for
best results, make these the night before you want to eat them)

7) When ready to serve, let them come to room temperature for 10 minutes,
top each one with 1 tablespoon of granulated sugar. With a small kitchen blow
torch, heat the top of each custard until the sugar caramelizes evenly, but
does not burn. (Keep your eye on it, because it happens very quickly, and the
sugar will burn very quickly.

Serve with fresh raspberries.

2222222222

Raspberry Creme Brulee


 Home

 Recipes

 Raspberry Creme Brulee

Laura's Newest Recipe


No Bake Banana Split Dessert
48,878 Plays

Recipe
PREPARATION5 minutes

COOK TIME5 minutes

SERVINGSServes 4

EPISODE580

PRINT RECIPE

157,657

Ingredients
 1/2 cup Heavy Cream, lightly whipped

 1/2 cup Cream Cheese, softened at room temperature

 1/3 cup Confectioner's Sugar

 6 oz Container of Fresh Raspberries

 2 Tbsp Granulated Sugar (plus extra for sprinkling)

 2 tsp Vanilla Extract

 1 Tbsp Lemon Juice

 1 tsp Lemon Zest


Preparation
1) In a small sauce pan, add the berries, 2 Tbsp of sugar and about 1 Tbsp of
fresh lemon juice. Heat them until the berries just start to burst and turn the
heat off.

2) In a bowl, mix together the cream cheese, confectioner's sugar, vanilla


extract and lemon zest until nice and creamy.

3) Fold in the lightly whipped cream and set aside.

4) Divide the berry mixture evenly between four 6oz ramekins, then divide the
cream mixture evenly into the ramekins on top of the berry mixture, making
sure to smooth the top.

5) Sprinkle about a Tbsp of sugar on top of each ramekin and either using a
small blow torch or popping them under the broiler, caramelize the sugar until
it's golden brown and bubbly.

Allow to cool for about 5 minutes before serving.

2222222222222

Pumpkin Creme Brulee


 Home

 Recipes

 Pumpkin Creme Brulee

Laura's Newest Recipe


No Bake Banana Split Dessert
49,970 Plays

Recipe
PREPARATION8 hours 15 minutes

COOK TIME45 minutes

SERVINGSServes 4

EPISODE991

PRINT RECIPE

114,319

Ingredients
 4 Egg Yolks

 1/2 cup Granulated Sugar + 1 Tbsp for each serving

 1/2 cup of Pumpkin Puree

 2 cups Heavy Cream

 1 tsp Vanilla

 1 tsp of Pumpkin Pie Spice

 1/8 tsp Salt

Preparation
1) Preheat oven to 300 degrees F.

2) In a small saucepan on low heat, slowly heat the cream and pumpkin pie
spice to a simmer but not boiling.

3) Meanwhile, in a bowl, with an electric mixer, whisk together the sugar, egg
yolks, and vanilla, mix in the pumpkin puree and set aside.

4) Slowly add the cream to the egg mixture on low speed making sure you
don’t curdle the eggs, stir in the salt and then strain the mixture through a
sieve to make sure you don’t have any curled eggs or shells.

5) Divide the batter into 4 (6oz) ramekins and place them into a deep roasting
pan.

6) Pour boiling water into the pan around the ramekins, just enough to come
halfway up the ramekins. Bake for 35-45 minutes (custard should be set when
gently shaken).

7) Remove custards from water bath and let cool at room temperature for
about 30 minutes, then set them in the fridge for a minimum of 3 hours but it’s
best to leave them overnight.

7) When ready to serve, top each one with 1 tablespoon of granulated sugar
and with a small kitchen blowtorch, heat the top of each custard until the
sugar caramelizes evenly, but does not burn. If you don’t have a blowtorch,
pop them under the broiler but make sure that the inside of the custard
doesn’t heat up as well.

222222222222222

Crème Brûlée

335.017 visualizaciones•Publicado el 4 nov. 2017


8,8 MIL

198

COMPARTIR

GUARDAR

Yummyyy y

815 mil suscriptores

Crème brûlée is a french dessert .A crunchy-and-custardy delight, a


magical contrast between the brittle caramelized topping and the
smooth, creamy custard . Recipe requires just a few of very simple
ingredients, like eggs, whipping cream and sugar.

INGREDIENTS:-

500ml whipping cream

5 eggyolks

5 tbsp sugar

1 vanilla pod (or 3 tsp vanilla essence)

sugar for caramel

fruits for garnishing (optional)

Instructions:-

(avoid these mistakes to make flawless Crème Brûlée )


1: Use wide, shallow ramekins. In deeper, pudding takes longer to
bake, meaning your crème brûlée base will be overcooked at the
edges and undercooked in the center. The wide and shallow
ramekin allows for optimal sugar-to-pudding radio, and a more
impressive crust.

2: Getting water in the mix will ruin the texture, giving it a pebbled
surface and soggy interior. Avoid this problem by adding just
enough water in the baking tray, to come half way up to the
outsides of ramekins.

3: Don't use whole egg. Whole egg will give you the consistency of
flan and not the Crème Brûlée.

22222222222222222

Cheesecake Creme Brulee | 布蕾起士蛋糕

175 visualizaciones•Publicado el 8 jul. 2017

11
0

COMPARTIR

GUARDAR

Alice Cheng

532 suscriptores

Ingredients:

crust

5tbsp butter
1bag gram cracker

cheese cake

8oz mascarpone cheese

8oz whipped cream cheese

16oz ricotta cheese

3 eggs

1.5cup sugar

2/3tbsp vanilla extract

brulee

3tbsp sugar
steps:

preheat oven 325f

break gram crackers in a ziplock

melt butter, combine with crackers into a dough

spread out evenly at the bottom of the pan

tin foil and bake for 10 mins

combine cheeses

add sugar

add eggs

add vanilla extract

scrape bottom

pour into the pan and bake for 47 mins


open oven to cool for 15 mis

cool on the rack for 30 mins

refrigerate overnight

run knife around the pan, and demold

spread sugar on top and torch

VOILA

VER: https://www.youtube.com/watch?v=cdQEnoRPHwA

2222222222

No-Torch Crème Brûlée

341.551 visualizaciones•Publicado el 12 sept. 2019


19 MIL

179

COMPARTIR

GUARDAR

Adam Ragusea

420 mil suscriptores

The simplest, easiest version of a simple, easy dessert — no butane


torch or water bath required.
No-Torch, No Bath Crème Brûlée (recipe is for one portion, multiply
as needed)

1 egg yolk

1 tablespoon sugar

1 teaspoon vanilla

enough heavy cream to give you 1/2 cup liquid total (about 1/3 cup)

additional sugar

honey (or corn syrup, or golden syrup)

Mix egg yolk and sugar with a fork until smooth. Mix in the vanilla,
then the cream. Pour into a 5 oz ramekin, bake at 250 F until
consistency seems slightly gelatinous when tapped, about a 45
minutes. Cool and then chill.
For the topping, combine a tablespoon of sugar (per custard) with a
few drops of water and a tiny squeeze of honey (or corn syrup or
golden syrup) in your smallest pan. Turn heat on medium and cook
until amber, swishing it around toward the end to make sure it
cooks evenly. Pour just enough caramel to coat the top into the
ramekin, and swirl it around to even it out. Let it set for a few
minutes before you eat.

VER: https://www.youtube.com/watch?v=9Jja-kf5z4U

22222222222222

How do you make Crème Brûlée?

266.649 visualizaciones•Publicado el 31 oct. 2016

4,5 MIL

102

COMPARTIR
GUARDAR

Oh Yum with Anna Olson

485 mil suscriptores

Anna's recipe for authentic Vanilla Bean Crème Brûlée. Click below
on 'SHOW MORE' for recipe ingredients and baking directions.

INGREDIENTS

2 ¾ cup (680 ml) whipping cream

1 vanilla bean OR 1 Tbsp (15 ml) vanilla bean paste

4 large egg yolks


1 large whole egg

¾ cup (150 g) sugar, plus extra for the brûlée

DIRECTIONS

1. Preheat the oven to 325 F (160 C) and place 6 ramekins or other


6-ounce baking dishes in a large pan where the sides of the pan are
higher than the ramekins.

2. Heat the cream on medium low with the scraped seeds of the
vanilla bean pod (and the pod, too, if you wish). If using vanilla bean
paste, whisk it into the cream and heat. Heat the cream for about 5
minutes, watching so that it doesn’t boil over.

3. In a separate bowl, whisk the egg yolks, whole egg and sugar
together. Whisk in the hot cream slowly, whisking constantly (but
not overly vigorously) until all has been added. Strain and then ladle
or pour this into the ramekins. If any small bubbles appear on the
surface of the custards, use the corner of a paper towel to dab them
off (the bubbles, if left on, prevent the brûlée from browning easily
and evenly).
4. Pour boiling water carefully around the brûlée dishes, so that the
water comes up just past halfway up the dishes and carefully take
this to the oven. Bake the custards for about 30 minutes, until they
are set around the edges, but still have a little jiggle to them when
gently moved. Let the custards cool for 10 minutes in the water
bath, then remove them using a tea towel or oven mitt to cool
completely on a rack. Chill the custards for at least 3 hours before
serving.

5. To serve, sprinkle each custard with a thin layer of sugar.


Carefully ignite a kitchen butane torch and caramelize the sugar by
moving the torch back and forth over the custard, about an inch or
2 away from it. Sprinkle another thin layer of sugar over the first
layer and torch it, repeating another 2 times or until the desired
caramel layer is achieved. Serve immediately.

6. The brûlées will keep refrigerated (but without the brûlée layer)
for up to 2 days.

Subscribe for more video recipes: http://goo.gl/MJV4af


Anna Olson Books:

VER: https://www.youtube.com/watch?v=9rLW7s_S-6I

2222222222222

Sous Vide Creme Brûlée

145.066 visualizaciones•Publicado el 15 ene. 2017

1,1 MIL

151

COMPARTIR
GUARDAR

SousVideVlog

1,81 mil suscriptores

Hey guys!

Thanks for watching our video! We had so much fun making this
amazing desert, and putting together our first video.

Below is the final recipe we used, what you’ll need, and a couple of
pointers. Method is in the video. Enjoy :-)

Recipe: Perfect for 4 people


- 80g egg yolks

- 45g caster sugar (+extra for the brûlée at the end)

- 1g salt

- 300g heavy cream

- 1 teaspoon vanilla extract

You will need:

- Scales

- Large bowl for egg yolks

- Bowl for egg whites

- Separate bowl to separate the eggs into (in case you get a rotten
egg)

- Whisk

- Sieve
- Large water bath (container, pot, slow cooker)

- Your choice of Sous Vide machine

- Vacuu-sealer + vacuum bag (or small jars with two part lids)

- Blow torch

- Ice bath

2222222222222

Essential guide to Crème Brûlée

Posted on Aug 22nd, 2018

by FCA

Categories:

 Comfort food

 Sweets and Dessert


Crème brûlée (also known as Cambridge burnt cream, crema catalana or Trinity cream) is a
dessert consisting of a rich custard base topped with a layer of crispy caramel. It is normally
served cold and the custard base is traditionally vanilla flavored.

Ingredients

Whole Milk 1 Cup (250 ml)

Heavy Whipping Cream 1 Cup (250 ml) (35% fat content)

Pure Vanilla Extract (or Vanilla


1 Tablespoon (15g) (or 1 vanilla bean split & scraped)
Bean)

Egg Yolks 4 large (yolks only)

Granulated White Sugar ⅓ Cup plus 2 Tablespoons (90 grams)

Brown Sugar ¼ Cup (50 grams) (for caramelization)

Directions
(Abbreviations – C – Cup, TB – Tablespoon, tsp – teaspoon)
Use 4 standard-sized, medium-low profile ramequins (4 inches/10cm)

1. Preheat the oven to 210℉/100℃ and use a thermometer to verify the oven temperature
– this is the key to a good creme brulee.

2. Add the whole fat milk (1 C/250 ml) and heavy whipping cream (1 C/250 ml) into a
medium saucepan on low heat.

3. Add pure vanilla extract (1 tablespoon) or 1 vanilla bean.

1. If you are using a vanilla bean, be sure to split the bean down the middle, scrape
the seeds from inside and add everything (bean and seeds) to the milk/heavy
whipping cream.

4. Bring the milk/cream/vanilla mixture to a boil while stirring well, and then immediately
turn off the heat. Set the saucepan aside to cool for 10-15 minutes.

5. Double-check to verify oven temperature is 210℉/100℃.

6. Seperate the four egg yolks and add them to a medium-sized mixing bowl along with the
granulated white sugar (⅓ C plus 2 TB)l. Mix together the egg yolks and sugar gently with
a wooden spoon. Do not use a whisk. We do not want foaming.

1. When all of the sugar is incorporated with the yolks you will get a “slight yellow
color” to the yolks.

7. When the milk/cream/vanilla mixture has cooled to “lukewarm,” place a wire mesh sieve
over the yolk/sugar mixing bowl. Gently mix everything together with a wooden spoon
until the sugar has completely dissolved. (There is no heat involved here.)

8. When the sugar has dissolved, pour in the remaining mixture thru the sieve and mix
gently, but thoroughly. You do not want to create “foaming.”

9. Now, carefully sieve/pour the crème mixture again into a measuring cup for easy pouring
into your ramekins.

10. Place your ramekins on a sturdy baking tray lined with parchment paper or aluminum
foil. Pour equal amounts of crème thru the fine wire mesh sieve and into each ramekin.

1. Using the sieve is especially important if you’re using vanilla beans (isolates the
black seeds).

Cooking the Crème Brûlée

1. Cook the crèmes for 45-60 minutes on the sturdy baking tray in the oven on the lower
rack at 210℉/100℃. (There’s no water bath.)

1. If you are using large ramequins (bigger than 4 inches/10cm), your cook time can
be up to an hour.
2. The crèmes are cooked when they are firm on the outer edge and just slightly
wobbly in the center.

3. Tap Test: gently tap the side of the ramequins with your finger to see if the
center of the creme wobbles. If there’s only a slight wobble, it’s done.

2. When the crèmes pass the tap test, remove the tray from the oven and allow the
ramekins to cool to room temperature. After 30-40 minutes, move them into the
refrigerator for at least 2 hours to set (overnight is best).

Caramelizing & Serving


Note – Crème Brûlée must be very cold before serving.

1. When the custard is ready and just before serving, take the crème brûlées out of the
refrigerator and sprinkle a layer of brown sugar on top of the custard, as evenly as
possible.

1. Each 4-ounce ramekin will need between 1 teaspoon and 1 tablespoon of brown
sugar (depending on the size of the ramekins and your own taste).

2. There are three different tools used to caramelize the sugar and create the crunchy
sweet caramel crust on top of the crème brûlée:

1. Culinary Blowtorch* (available at kitchen supply and hardware stores – torch the
brown sugar until melted, bubbling and brown. * Be sure to follow the
manufacturer’s safety instructions on the blowtorch.)

2. The Broiler (in your oven on High with tray on the top rack. Watch carefully
because brown sugar can go from underdone to black burnt in seconds)

3. Flambé Method (a little brandy or rum poured on top of the brown sugar and lit
with a flame then blown out when melted, bubbling and brown.)

3. The ideal result is to caramelize the top of the crème brûlée without heating up the
custard filling below. In any case, make sure you do not burn the brown sugar/crème.

4. After caramelizing the brown sugar, the crème brûlée is ready to serve.

Edited for The French Cooking Academy by Greg Hanlon 8-10-2018

22222222222

Vous aimerez peut-être aussi