Often, in order to cook something very tasty you have to sweat pretty much in the kitchen. This dessert is an exception, there is no easier preparation, the products are ordinary, but the taste is amazing! So, this article is about how to make cream brulee at home.
Recipe for cooking cream-brulee at home
Ingredients:
- cream of 20% - 0.5 liters;
- sugar - 240 g;
- egg yolk - 6 pcs .;
- water - 30 ml;
- vanilla sugar - 10 g;
- alcohol - 45 ml;
Preparation
In a saucepan or a saucepan, prepare caramel from water and 125 grams of sugar. Be sure to first pour the water, then pour out the sugar in it, do not mix it with a spoon, but rastushivaem mixture. Cook for up to 10 minutes at medium temperature until honey-colored. Cream warm well, but do not let them boil and pour out to caramel, stirring intensively. Yolks weighed with 50 grams of sugar and vanilla sugar, do not whisk, and in 3 stages we mix cream in them.
We pour into ceramic molds or cups with thick walls. In a deep baking sheet, put the paper towel in several layers, place the molds with cream and fill it with water so that it reaches the middle. We cook in the oven at 140 degrees 40 minutes.
The dessert should be frozen in the refrigerator, and before serving, pour out 10 grams of sugar from each top, pour 15 ml of alcohol and ignite it. When the alcohol burns and a caramel crust is formed, it can be fed.
Recipe for dessert cream-brulee in a microwave oven
Ingredients:
- cream - 800 ml;
- yolks - 6 pieces;
- flour - 50 g;
- cinnamon and vanilla - a pinch;
- sugar - 170 g.
Preparation
400 ml of cream put on the plate to be heated, yolks vzobem with 100 grams of sugar and slowly into them warmed cream. In the remaining cream we brew flour, vanillin and cinnamon and also put it on the stove, but unlike the first batch they must boil and boil at the lowest temperature for 5 minutes. When the mixture thickens, we slowly introduce it to the main mass, mix it well and pour it on the molds, without adding it to the edges, somewhere around 3-4, so that when the mass warms up, it does not "run away." Standard in one portion about 100-150 g. Cook in a microwave at maximum power 12 minutes. After cooking, as if we did not want to eat everything at once (after all, the smell is just driving us crazy), we must necessarily cool the dessert in the refrigerator. It is desirable first to cool to room temperature, tighten with a film or cover something, so that the cream is not saturated with extraneous smells.
And the most interesting! Of course, caramel crust! Sprinkle sugar on top and a special burner caramelize it. What if there is no burner? You can use the grill in the oven or microwave, you can take a fireplace (it's such a long) matches, and you can alcohol as in the previous recipe. It does not matter! It's important to get a crisp, which, perhaps, is the highlight of this dessert!
Souffle cream brulee without cream
Ingredients:
- milk - 500 ml;
- condensed milk - 300 ml;
- a peel of one lemon and one orange;
- yolk - 2 pieces;
- egg - 4 pieces;
- sugar - 260 g;
- water-30 ml;
- lemon juice - 30 ml.
Preparation
Eggs and yolks beat up with 160 grams of sugar, heat the milk and mix with condensed milk and zest, warm well, but do not boil. When mixing it is necessary to follow the golden rule, it is the milk that needs to be added to the