Creme brulee: simple and delicious recipes with photos

Dessert history

There is still debate about in which country this dessert was first prepared. It is known that Europeans tried it back in the 17th century. They say that the French chef François Messialo first prepared and served the golden-colored dessert to the Duke of Orleans in 1671. According to another version, it is believed that the British came up with the recipe by serving burnt cream on the sweet side (this is how the name of the delicacy is literally translated from English). The Spaniards also claim their authorship. The national cuisine has a recipe for a similar dessert, only it is prepared not with cream, but with milk.

Subtleties of making creme brulee

If you haven't tried making this delicious European dessert at home yet, it's worth a try. Believe me, it’s not difficult to replicate it in your kitchen.

The refined and delicate taste of creme brulee is impossible to forget; you will fall in love with the dessert from the first spoon.

Although the dish is simple to prepare, the recipe has its own subtleties.

You can cook with milk or cream, their fat content is important - the higher the better;
When separating the yolks, you must ensure that the whites do not accidentally get in;
The milk (cream) is just brought to a boil, but not boiled, but poured in a very thin, slow stream into the egg mass;
If the creme brulee is being prepared to make a cake, it is important to prevent the caramel from burning while preparing it.

Even a little housewife can prepare such a dessert. Once you learn how to bake classically, you can try changing the recipe based on your own taste preferences. By serving this wonderful sweet treat to your holiday guests, you will amaze everyone with your culinary talents. And you won’t want any cake after this delicacy. Sweet tooths will be in ecstasy.

Creme brulee “Classic”

thick cream (fat) - 0.6 l.
egg yolk - 6 pcs.
vanillin - 5 pinches
granulated sugar - 8 tbsp. spoons (divide into 2 servings)

Preheat the oven and reach a temperature of 150 degrees. Separately, add chilled egg yolks, vanillin, and half the volume of granulated sugar to a bowl.
Turn on the mixer and beat the contents for about 4 minutes. You should get a dense and light foam that will stick to the spoon.
Prepare a pan, pour cream into it. Set the burner to minimum power and heat the contents until bubbling.
When the cream boils, remove it from the heat. Add to the egg foam, beat everything again.
If unsightly dark foam forms on the surface during the beating process, get rid of it. After the mixer has finished running, place the contents on the stove and heat over low heat.
Stir at the same time and wait until the mass begins to thicken. Creme brulee can be considered ready at the moment when the mass stops flowing.
Pour mixture into individual ramekins or oven-safe containers. Place in the oven for 25 minutes and bake until jelly-like.
Cool the dessert, then put it in the refrigerator for 8 hours. After this period, turn the oven on top heat, sprinkle the dessert with the remaining sugar and heat again until a caramel crust is obtained.

how to make chocolate pudding

Cream creme brulee

The French and English prepare creme brulee using cream. We offer their recipe to try.

Ingredients

cream – 600 ml;
egg yolks – 6 pcs.;
granulated sugar – 4 tablespoons;
vanilla essence - for aroma

Preparation

The oven is preheated to 160 degrees.
Grind the yolks (it is important that the whites do not get in during separation) with sugar, add vanilla. As soon as you have achieved a thick yellowish-light foam in color, you can move on to the next stage of preparation. It is better to beat with a blender.
Bring the cream to a boil in a saucepan over low heat and immediately remove the pan from the stove.
Gradually pour the cream into the yolk mixture and at the same time stir with a whisk. A foam will form - be sure to skim it off with a spoon.
As soon as the amount of cream is added and whipped with the yolks, the dishes should be placed in a water bath. Now the crucial moment in the recipe: stirring, heat until the mixture begins to become thick. Indicator of readiness - the mass has stopped flowing from the spoon and has acquired a rich yellowish-creamy color.
It's time to put the sweet and aromatic creamy-egg mixture into molds (silicone or ceramic) and place them in the oven, which has already been prepared for baking. After half an hour, remove the dessert from the oven and leave to cool. It should have the consistency of a jelly milk cake.
For a few hours, it is better to put the creme brulee in a cool place overnight, and in the morning, sprinkle generously with sugar, put it back in the oven, turning on the top heating mode. You need to achieve a beautiful caramelized sugar crust, but at the same time avoid burning. The color of the finished dessert should be crimson-golden.
Serve to the table immediately after preparation.

Creme Brulee Ice Cream: Recipe

For many of us, creme brulee is more associated not with delicate buttercream with caramel glaze, but with the taste of ice cream. We offer a recipe for homemade creme brulee ice cream, which requires the following ingredients:

powdered milk – 30 g;
sugar – 100 g;
starch - 1 tbsp. l.;
milk – 340 ml;
cream (30% fat) – 150 ml.

To whip the cream better, place it together with the mixer whisk in the freezer for 30 minutes.

Preparation:

Pour 1/3 of the sugar into the pan and melt over medium heat, stirring thoroughly. You can add a couple of tablespoons of water, and when the caramel turns dark brown, pour in half a glass of milk. Continue stirring vigorously and cook the caramel until thickened.
Mix the remaining sugar with dry milk and add another half a glass of milk. Stir and immediately pour into caramel.
Dissolve starch in a small amount of milk.
Add all the remaining milk to the frying pan with the caramel and heat over low heat. Stirring constantly, add the diluted starch. To make the mass homogeneous, you need to stir the milk-caramel mixture with a metal whisk.
Remove the pan from the heat and place in a wide bowl filled with water to cool.
Meanwhile, beat the chilled cream with a mixer and gradually pour in the now cooled caramel mixture. Do not turn off the mixer, continue to whisk everything actively.
Transfer the resulting mixture into a container and place in the freezer for 1.5 hours. At the same time, every 20 minutes, take out the ice cream and beat it for 3 minutes with a mixer.
Then spread the creme brulee into the bowls, cover the top with cling film and put it back in the freezer for 1 hour.

Everything is ready, enjoy the taste of delicate homemade ice cream!

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17 Feb 2021 at 4:57 PST

Creme brulee with coffee and milk

And Spanish chefs prepare dessert using this recipe. Repeat this cooking option at home and appreciate the refined and delicate taste of Spanish creme brulee.

Ingredients

yolks – 4 pcs.;
high-fat milk or homemade milk – 300 ml;
instant coffee – 1 teaspoon;
sugar – 1.5 cups;
cinnamon – 1 stick

Cooking method

Put the milk on the fire, add cinnamon, bring to a boil and remove from the stove. Then remove the incense stick, and instead add instant coffee and stir.
Sugar is ground with yolks using a blender until thick foam. The color of the mass will eventually turn out to be sandy yellow.
Pour the milk-coffee liquid into the yolks, whisking.
Pour the resulting mass into molds. Place them on a baking sheet with a high side. Next, you need to pour water so that the forms are immersed in it to 2/3 of their height. Place the baking sheet in the oven and let the creme brulee dessert bake until it thickens.
After baking, leave the pan to cool, and finally, evenly spread a layer of sugar into each portion and, putting it back into the oven, bake until it has a caramel crust and a beautiful bronze color.

Creme brulee with nougat

Nougat is cool, but nougat in cream - brulee is super mega cool! Introducing a creme brulee recipe with nougat.

Ingredients :

30 ml heavy cream
4 egg yolks
40 g nougat, soft
10 g sugar + 4 tbsp. l. for caramelization

Preparation:

Heat the oven to 100 degrees. Heat the cream in a saucepan and add the nougat pieces, let it melt over low heat for 5 minutes. Stir.

Whisk the yolks with 10 g of sugar in a bowl. Pour the mixture of eggs and sugar into the hot cream, stir the resulting mixture. Divide the mixture into 4 parts and pour into the molds to the middle, fill to the top with hot water. Cook for 1 hour 15 minutes.

After preparing the cream, let it cool and put it in the refrigerator for at least 2 hours. Before serving, sprinkle with cream and sugar. Caramelize the sugar using a grill or gas burner.

Enjoy!

Recipe for creme brulee for soaking a cake

Based on the European dessert, skilled chefs came up with a recipe for the most wonderful cream for a cake. It tastes like caramel ice cream, only slightly melted. If after preparing it you decide to try a spoonful, you risk eating it all. And then you will have to do it again. It's hard to stop once you put the pan of creme brulee aside. Very tasty, a real temptation for a sweet tooth. The cake with this cream will turn out tender, in some ways it resembles the famous Napoleon, only more tender and moist. After greasing the cakes, it is important to allow time for soaking - at least a day.

To prepare the cream you will need

egg yolk – 4 pcs.;
granulated sugar – 1.5 cups;
milk – 600 ml
vanillin - to taste;
cognac or liqueur – 20 ml;
butter – 1 pack.

Ingredients for caramel

sugar – 2/3 cup;
butter – 55 g;
milk – 2/3 cup;
chocolate liqueur – 1 tbsp. spoon;
vanillin – 0.5 g;
salt - a pinch.

Preparation

If you are going to make a cake with this cream, then you need to bake the cakes in advance. Let's assume that they are already waiting in the wings, and you can start preparing a unique and incredibly fabulous-tasting impregnation at home. You should start by cooking the caramel. Place a saucepan with sugar on the stove. The fire should be set to low, otherwise the mass will burn. As it melts, with the first signs of melting appearing, you should start stirring with a silicone (possibly wooden) spatula to prevent the sugar from burning at the bottom of the bowl. Cook until the color of the mixture turns amber. It is not permissible to keep the dishes on the stove, otherwise the caramel will emit a burnt aroma, and the cake will become bitter after decoration and soaking.
Warm milk is poured into a bowl with melted sugar in a thin stream. It is important to stir continuously while doing this, but do everything carefully so as not to get burned by hot splashes. If the milk is poured in too quickly and the mixture turns into a lump, you can return the dish to the stove and reheat. Remember: the caramel should not boil after pouring in the milk, otherwise it will turn curdled and lose its beautiful color. Now add liqueur, vanillin, a pinch of salt and mix.
Lastly, add the butter and mix until smooth. Set aside and let cool a little.
Pay attention to how to prepare creme brulee specifically for the cake. Add the amount of sugar and flour to the bowl with the yolks and grind. Then add vanillin and pour in 1/3 of the milk, and heat the rest until the first signs of boiling.
Combine hot milk with egg mixture. You need to do this carefully, pour in little by little so that the mixture does not brew ahead of time. Place back on the stove and continue cooking, stirring vigorously. As the mixture boils, it will begin to become thicker and its color will change. Once it has thickened, you can remove the pan from the stove. Leave it in the kitchen to cool, you can put it in a container filled with cold water to speed up this process.
The cooled brewed base is ready, you can continue preparing the creme brulee for the cake at home. Lightly beat the butter with a mixer. Next, add the custard mixture one spoon at a time; after each addition, whisk. The cream should end up airy, like a cloud, and thick.
Now it’s time to add caramel to the cake cream. Continuously whisking, also spoon in the entire caramel mass. At the very end, for a richer taste, it is recommended to add cognac (can be replaced with liqueur) and stir one last time. Now you can start assembling a delicious cake.

How to cook creme brulee?

We're not talking about creme brulee ice cream, but about the legendary French creamy dessert with a burnt, crispy sugar crust.

We suggest you make creme brulee with cardamom. Cardamom is a very good companion to the creamy taste. It imparts a spicy elegance to the cream. You can pound the cardamom in a mortar and pestle, or simply crush it on a cutting board with the flat side of a knife - use the method to your taste, but don't use ready-made ground spices! Cardamom should be fresh and aromatic.

3/4 cup sugar (any kind - white or cane)
3 cups heavy cream
12 cardamom boxes
6 egg yolks
1 whole egg
1/4 cup brown sugar for caramelization

Turn on the oven to warm up to 170 C. Place 3/4 cup of sugar on the bottom of a thick-bottomed saucepan. It is very important that the bottom is not thin, otherwise, no matter how hard you try, our mixture will burn. Add cream and cardamom to this. It is best to grind it in a small mortar with a heavy pestle.

-30 %

Premier Housewares Natural Marble Mortar and Pestle, 11 cm, Cream

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Place the mixture of sugar, cream and cardamom on low heat and heat the mixture until the first bubbles appear. Stir often! As soon as bubbles appear and the sugar has completely dissolved, you need to turn off the heat, cover the saucepan with a lid and let the mixture sit for 15 minutes. Now you need to mix 6 yolks and 1 egg. You should not get foam, just thoroughly mix the substance until smooth. Gently fold the eggs into the cream mixture. Prepare a high-sided baking sheet and creme brulee molds. The classic ones look like this:

-20 %

Walmer Rabbit roasting pot with lid, 0.12 l, white

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Place a kitchen towel on the bottom of a baking sheet and place porcelain ramekins on top of it. Pour water into the pan. We want the water to reach half the height of the side of the creme brulee mold.

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Now pour the creme brulee into the molds. Place in the oven and bake for an hour. Having taken out the creme brulee, cool it, cover it with plastic wrap and put it in the refrigerator for 8 hours. During this time, the dessert will harden. Before serving, sprinkle the creme brulee with brown sugar (about 1 teaspoon per serving), now you need to burn the sugar. For this you need a cooking torch.

Gefu Creme Brulee set (gas burner and 4 dishes), black 5 899i

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The sugar will begin to bubble and turn brown. Let it cool slightly and put the creme brulee back in the refrigerator. 15 minutes is enough. This is necessary for the caramel to harden and become crispy. If you leave the dessert in the refrigerator for a long time, the sugar crust may become soggy.

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