Five simple ingredients to make this delicious elegant, refreshing, creamy and crispy topping dessert. I used to order it as a dessert in every time i went to dinner but since i started to cook and learnt the perfect recipe i enjoy made it at home. You'll be surbrised how easy to make this recipe with the taste of the homemade silky smooth custard, you will never think to buy it again from store.
In Spain they call it crema catalana and when i searched for the origin of the recipe i found it belong to a french chef in Paris called François Massialot served as a chef to Louis XIV family (1660-1733). And this recipe mentioned on his cookbook Le Cusinier Roial et Bourgeois.
The name burnt was used in the 1702 english translation. This recipe also appered in catalana cuisine and knew as crema catalana on the cookbook Llibre de Sent Soví (14th century).
Read more about the subject in wikipedia
Anyway, call it creme brûlée or crema catalan or English cream the recipe is the same and has a yummy taste. I present you my simple way to make it .
Creme Brûlée Recipe
Yield: 3 persons
Prep time: 15 mins
Baking time: 35 mins
Ingredients:
2 Cups heavy cream
5 egg yolks
1 tbsp vanilla extract
1/4 cup sugar
1/2 cup sugar for the topping
The way
- Preheat oven at 150°C.
- In a saucepan on a medium heat bring the cream to a simmer, but not to boil.
- Meanwhile, beat the egg yolks with the sugar and vanilla with a whisker, add the hot cream gradually and keep stirring.
- Filter the mixture to get off any lumps.
- Sit three ramekins in a deep tin at least 7.5cm deep, pour the mixture into the 3 ramkins.
- Pour enough boiling water in the tin around the ramekins, so it comes halfway up the side of the ramekins.
- Bake at 150 ° C (300° F) for abour 35 minutes.
- Take off the ramkins from the tin and place it on a wire wrak, cool about 15 minutes at room temperature.
- Cover the top of ramekins with plastic wrap and refrigerate overnight or at least 6 hours.
- Onver the surface of the cream sprinkels sugar, use a blow torch to melt and carmalise the sugar, refrigerate for another 20 minutes.
Enjoy!
Thanks for reading.
All my recipes and food photos are original and were taken with my Nikon D3400; Be free to UPVOTE, COMMENT and RESTEEM my post, also check out my latest recipes here:
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Nice
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Oh my God were have you been all my life
My name is for food only(ffo)funny right.
Meaning I love food and I like knowing new recipes and this idea will be so lovely
Thank you
I am so going to try this
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Is yummy yummy.....
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One day I'll learn to make this Crème Brûlée..
Thanks for the secret @injiskitchen..
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wow dear friend i love it thank for sharing i always follow you
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Congratulation injiskitchen! Your post has appeared on the hot page after 81min with 41 votes.
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You got a 17.23% upvote from @oceanwhale With 35+ Bonus Upvotes courtesy of @injiskitchen! Delegate us Steem Power & get 100%daily rewards Payout! 20 SP, 50, 75, 100, 150, 200, 300, 500,1000 or Fill in any amount of SP Earn 1.25 SBD Per 1000 SP | Discord server
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nice post..
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Hi, we have voted on your post because you have posted your article to either food, recipe, recipes, cooking or steemkitchen #tag. Steemkitchen is a brand new initiative where we want to build a community/guild focused purely on the foodie followers and lovers of the steem blockchain. Steemkitchen is in the conceptual phase and we would love to hear your thoughts and ideas.
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AJ picked your post @injiskitchen for his #TOP5 FOOD POST. Visit AJ's FOOD ROUNDUP to view where your post is ranked.
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Very delicious
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Your post had been curated by the @buildawhale team and mentioned here:
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Keep up the good work and original content, everyone appreciates it!
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