Creme Brulee is a classic dish of smooth cream with caramelized sugar topping. Creme Brulee is highly contested by the actual origin of this dish. I am pleased with my notes, which brewed during the visit of a French cooking school. The court that I have many times, of course, the so-called classical French version. There are many different opinions about where the dish originally came from, such as Spain, England or France. I only know that is very Creme Bruleeeasy to make, and it is equally delicious. It is one of my favorites, and it is always a hit at any event dinner.
Ingredients you need:
10 egg yolks
1 / 2 cup granulated sugar
3 cups cream
1 tablespoon pure vanilla bean paste
1/4-1/2 cup granulated sugar, this will be at the top of the cooled add cream and caramelize with a torch.
2 large stainless steel mixing bowls, if you have them, the glass will work well, even
PreheatThe oven to 300 ° C. Preheat You must be a large glass or metal bowl, and I prefer stainless steel, which has a flat bottom to use. I like the ones the flat floor without the stamp of mold on the bottom of the bowl, because it helps much better mixing. The whisk in a position to all the places of the basin, where, how, when a form or ring piston is at the bottom of the whisk, not in a position to have to get accept all the ingredients. You must whisk together egg yolks and sugar until fluffythe sugar is dissolved. You will know that this has happened, if the mixture is thick and the color of the mixture is pale yellow. Add your cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.
You need to be as homogeneous as possible from your custard mixture into the 8 ramekins, distributing or some call it pudding cups. Place ramekins in a large deep-sided sheet pan in a water bath, which iswhere the water about halfway up the sides of your ramekins. The water is usually 1 to 2 cm in total in the pan. It will cook the cream until the cream is a gel consistency, or placed at the edges, but still pretty loose, but not liquid in the center, about 45 minutes to an hour, depending on your oven.
Remove from the oven and the water bath. If you have a metal or cooling rack, you will feel it in the rack for 20-30 minutes, or until cool.You want them quickly in the refrigerator to get that too. There are eggs in this dish, and you want to take this opportunity to reduce the growth of bacteria. You want them in the refrigerator for at least a few hours, or you can chill chill overnight. If we prepare this dish in cooking school, we chilled them overnight.
When you are ready to serve your creme brulee dessert, sprinkle about 2-3 teaspoons of sugar over each cream. Achieve the best results, use asmall, hand-held torch to melt sugar, if you do not have a flashlight and want to get one, they are available in most department stores, the home institution. Until you buy a flashlight, you own other options that you can place your ramekins under the broiler until the sugar is melted. Make sure you keep a watchful eye on them so they do not burn, and all the hard work is not wasted. Enjoy!
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