Today's dessert recipe is for Crème Brûlée is a traditional French recipe for a classic dessert of a vanilla custard base topped with sugar that is heated until molten so that it sets as a crunchy topping. The full recipe is presented here and I hope you enjoy this classic French version of: Crème Brûlée.
The name of this dish 'Crème Brûlée' literally means 'burnt cream' in French and this refers to the layer of hard caramel that sits on top of the dish.
5 egg yolks
50g caster sugar
1 tbsp water
4 drops vanilla extract
caster sugar (for topping)
When ready to serve sprinkle a level teaspoon of caster sugar evenly over the surface of each ramekin then either place under a hot grill to caramelize or use a blowtorch. Allow to cool for a few minutes so that the sugar forms a hard crust then serve.
The name of this dish 'Crème Brûlée' literally means 'burnt cream' in French and this refers to the layer of hard caramel that sits on top of the dish.
Crème Brûlée Recipe
Ingredients:
600ml (2 1/2 cups) double (heavy) cream5 egg yolks
50g caster sugar
1 tbsp water
4 drops vanilla extract
caster sugar (for topping)
Method:
Combine the egg yolks, sugar, cream and vanilla in a bowl and whisk until combined. Divide the mixture evenly between 6 ramekins and place in a roasting tin. Add boiling water until it comes half way up the sides of the ramekins then place the roasting tin in an oven pre-heated to 170ºC (325ºF), Gas Mark 3 and bake for about 40 minutes, or until the cream custard has set. Bring out of the oven, remove the ramekins from the roasting tin and allow to cool to room temperature.When ready to serve sprinkle a level teaspoon of caster sugar evenly over the surface of each ramekin then either place under a hot grill to caramelize or use a blowtorch. Allow to cool for a few minutes so that the sugar forms a hard crust then serve.
crème brûlée, togo, snacks, frying, doughnuts, donuts, flour, yeast
dessert
France
Crème Brûlée
https://fabulousfusionfood.blogspot.com/2019/04/creme-brulee-recipe.html
Crème Brûlée. This is the classic French dessert of a cream vanilla custard that's inverted to serve and is topped with caramelized sugar. A true classic, this is one of those recipes everyone should know how to make.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLZVG5uaJ9wK7Q6eeIYmBLrlzqqI_zUCuEshx7DqWKAoqwZPoGsEfJHyAuNDb_gn72o-7fabf3eFSsqQTgk8hZuqU02utce9oh3LULdshaj_NT6An6mKkUawYkIfiTN49gi-3H71RQQk/s1600/creme-brulee.png
2019-04-18
Yield: 6
Crème Brûlée
Crème Brûlée. This is the classic French dessert of a cream vanilla custard that's inverted to serve and is topped with caramelized sugar. A true classic, this is one of those recipes everyone should know how to make.
prep time: 10 mins
cook time: 60 mins
total time: 70 mins
Ingredients:
- 500g (1 lb) wheat flour
- 100g (1/2 cup) sugar
- 1 packet of active, dried, yeast
- freshly-grated nutmeg, to taste
- pinch of salt
- oil for deep frying
Method:
- In a large bowl, mix together 1l water, the sugar and the yeast. Cover with a clean cloth and set aside to prove over night.
- The following day, sift over the flour and beat with a hand whisk or electric beater until the dough is liquid and homogenous. Season to taste with nutmeg and salt. Cover and set aside in a cool but not cold place to prove over night.
- When ready to cook, heat oil to 180ºC (360ºF) in a deep fat fryer or deep pan. Shape the batter into small balls by hand and gently drop these into the hot oil (do not overcrowd). The balls will raise to the surface of the pan as they fry. Keep turning them so that they cook to an even, deep, golden brown.
- Drain on kitchen paper and serve hot.
© Dyfed Lloyd Evans
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