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Creme brulee

Creme brulee



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It is a "sweet" very easy to make, but it needs to stay in the oven for a long time, at least in mine. It's one of my husband's favorite desserts, so I have to pamper him from time to time, especially in the spring, when the country hens go crazy and make a lot of eggs.

  • 500 g sugar;
  • 10 eggs;
  • a pinch of salt;
  • 1 l milk;
  • vanilla essence.

Servings: 8

Preparation time: over 120 minutes

RECIPE PREPARATION Burnt sugar cream:

Turn on the oven to heat.

Caramelize 250 g of sugar in a large saucepan and grease its walls with it.

Put the eggs, salt powder and the rest of the sugar in a large bowl and mix until the eggs turn light yellow. Add the milk and vanilla essence and mix, then pour the composition into the pan with the caramelized sugar.

Put the pan in a tray, and the latter is filled with water, then put in the oven until the whole composition is bound and on top it turns golden.

If the water in the pan decreases, add hot water.


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything on medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg mixture is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything on medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg mixture is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything on medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg mixture is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


Creme brulee

Burnt sugar cream is a creamy and flavorful dessert that makes an excellent impression both at a pretentious meal and at a regular family lunch. See below the steps to get a perfect burnt sugar cream!

Even without mint, burnt sugar cream is delicious

1. Put 3 tablespoons of sugar in a 1 l heat-resistant bowl or in a small saucepan with a thick bottom. Put in the oven and let the sugar caramelize a little, just enough to form a little foam, then take the bowl out of the oven and tilt it enough to line it with the burnt sugar to the middle of the bowl. Allow to cool for 10-15 minutes.

2. Separately, beat the eggs with 4 tablespoons of sugar and vanilla sugar. Gradually add the milk, stirring constantly. Pour the composition into the bowl lined with burnt sugar, then place in another bowl with lukewarm water and bake for 40-50 minutes in a hot oven over medium heat.


Burnt sugar cream in a glass

  • Servings: 4 people
  • Preparation time: 25min
  • Cooking time: 60min
  • Calories: -
  • Difficulty: Easy

Burnt sugar cream, simple recipe for a fine and creamy dessert by the glass. Because I really liked it, I made this dessert twice. The first time I divided the cream into 6 250ml glasses, but I reduced the amount of caramel, I made caramel only from 80g of sugar and 20ml of water, several portions come out but small. The second time I doubled the amount of sugar and water for the caramel, that is, I put 160g of sugar and 40ml of water and I divided the cream into 4 glasses of 250ml each, there are fewer but slightly larger portions. Regardless of which option you choose, you must take into account the amount of hot water you pour into the pan, it must reach halfway through the glass and must not boil while it stays in the pan in the oven, and the oven temperature must be 150 ° C. .


Creme brulee

Heat a pot for a few minutes in the oven at 180 degrees Celsius
heat-resistant ceramic with a diameter of about 22 cm. POUR
Carefully melt the sugar in the bowl and turn the bowl until the caramel will
cover the walls of the vessel a little.

Allow to cool completely.
In a bowl, mix the whole eggs with the sugar and mix
vanilla essence. Then add the milk at room temperature.

Mix with the mixer until the whole composition is homogeneous.
Pour the composition into the bowl over the caramelized sugar and place the bowl
in an oven tray. Fill the tray halfway with cold water.

Bake for 50-60 minutes at 180 degrees Celsius. This time
every 10 minutes add a little cold water to the pan so that the water in the pan does not start to boil.
When ready, allow to cool to room temperature, then
refrigerate 3-4 hours or overnight.

Peel off the edges with a knife.

Cut into slices and serve in moderation!

Video recipe CREME BRULEE lower:


ingredients:

500g milk
4 eggs
4 tablespoons caster sugar
8 tablespoons caster sugar
2 packets of vanilla sugar
lemon peel


Method of preparation
:

In a saucepan, caramelize the sugar and, as it is liquid, distribute it over the entire surface of the bowl, then leave it to cool. Meanwhile, mix the yolks with the 8 tablespoons of sugar and the vanilla sugar sachets. Incorporate immediately with the beaten egg whites.

Then, you have to mix the pre-boiled milk with the resulting mix, then pour the whole mixture into the pan with the caramelized sugar.

Leave everything in the oven for 40 minutes, until Creme brulee will get a beautiful golden tint.


Burnt sugar cream in a glass

  • Servings: 4 people
  • Preparation time: 25min
  • Cooking time: 60min
  • Calories: -
  • Difficulty: Easy

Burnt sugar cream, simple recipe for a fine and creamy dessert by the glass. Because I really liked it, I made this dessert twice. The first time I divided the cream into 6 250ml glasses, but I reduced the amount of caramel, I made caramel only from 80g of sugar and 20ml of water, several portions come out but small. The second time I doubled the amount of sugar and water for the caramel, that is, I put 160g of sugar and 40ml of water and I divided the cream into 4 glasses of 250ml each, there are fewer but slightly larger portions. Regardless of which option you choose, you must take into account the amount of hot water you pour into the pan, it must reach halfway through the glass and must not boil while it stays in the pan in the oven, and the oven temperature must be 150 ° C. .


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything on medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg mixture is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


This refined dessert is as simple as it is tasty and loved by everyone. It fondly reminds me of my childhood when our grandmothers prepared our famous apple or pumpkin pies, bird's milk, burnt sugar cream or blackberries.
The 10 tablespoons of sugar and the ness are put in the pan over low heat to caramelize and stir continuously until the sugar has melted. Cover the walls of the pot evenly and leave to cool. The eggs are broken separately one by one to make sure we don't hit any broken ones. Mix (I put them in the mixer) eggs with milk, essences and sugar. The resulting composition is put in the pan with caramelized sugar. Put in the oven on low heat for about 45 minutes depending on the oven until the cream hardens and browns nicely on the edges. To make sure the cream is ready, you can do the toothpick test in the middle of it.

The cream will be soft as a meatball even when it is made but if there is no cream left on the toothpick it is ready. The pan is then removed and left at room temperature. Put it in the fridge for a few good hours and then, if you want, turn it over on a nice plate. I made small portions with the help of shapes. For the sugar figurines: caramelize sugar with a little lemon juice and always stir until melted. When it is ready, take the composition with a fork or with a spatula and draw various patterns on a baking paper. After cooling, you will see that they come off very easily, peeling them off with a spatula. You need to work quickly with the sugar as it hardens. It is best to place the decoration at the time of serving because otherwise it melts quickly. For an even finer cream, you can put the cream to boil in another pot in a bain marie (also in the oven).

Burnt sugar cream is served with sugar sauce. It is a delicious dessert especially in summer. This recipe is special and worth a try.