Creme brulee is, in my opinion, the smoother version of the flan. It's a delicate dessert, based on only a few ingredients, which today can be improved with several essences, orange zest, fruits,etc..It was the first time I made it, and that thanks to the fact that I bought the special burner that I was craving for-for unknown reasons.:))) So..everything came together and this is what followed!
-100 grame zahar(data viitoare voi pune mai putin,mi s-a parut parut cam dulce)
-250 ml smantana dulce
-250 ml lapte rece
-4 egg yolks
-100 grams sugar (next time I will use less, it was a little too sweet for me)
-250 ml whipping cream
-250 ml cold milk
Batem galbenusurile si adaugam progresiv zaharul. Amestecam pana se albeste. Adaugam smantana dulce si laptele. Amestecam bine. Adaugam cateva picaturi de esenta de vanilie.
Whisk the egg yolks and add the sugar progressively. Mix until it becomes white. Add the whipping cream and the milk. Mix well. Add a few drops of the vanilla essence.
Umplem formele. Punem la cuptorul incins la 100C. Lasam aproximativ o ora. Crema va avea consistenta unei gelatine. Lasam sa se raceasca apoi bagam la frigider pentru minim 2 ore.
Fill the ramekins. Put in the oven heated at 100 C. Let for approx. 1 hour. It will look like a jelly. Let cool then put in the fridge for at least 2 hours.
Pentru a finaliza,inainte de a consuma, presaram zaharul brun peste crema rece si avem doua variante:
-fie folosim un arzator special pe care il tinem cateva secunde deasupra pana se caramelizeaza zaharul
-fie mai bagam putin la cuptor aproape de grill cateva secunde.
To finish, right before serving, sprinkle the sugar on top and you have two choices:
-you either use a special burner for a few seconds to caramelize the sugar
-or put in the oven again-close to the grill-for a few seconds also.
Creme brulee se serveste in mod ideal rece cu zaharul brun fierbinte.Savurare placuta !:)
Crème brulee is ideally served cold with the hot caramelized sugar. Enjoy!
Si cu ceva mai mult zahar..:)