Crème brûlée is undoubtedly the most famous French dessert, known and served in cafes and restaurants almost anywhere in the world. This tidbit of light creamy texture is prepared from milk (or cream), egg yolks and sugar. The unusual flavor owes vanilla, lemon peel, cinnamon. Crème brûlée is adorned on the table before serving caramelized sugar and served with a kokilkach porcelanite. The origin of the dessert is not fully established. For the first time described in the cookbook François Massialota in 1691 the
to this famous dessert of claim to the French but also English: jokes that the age-old dispute are ongoing as to which nation has created a recipe for this famous delicacy. Even the uninitiated in the mysteries of pastry realize that the French crème brûlée differs little from the English crema catalana (Catalan cream that is).
Ingredients:
to this famous dessert of claim to the French but also English: jokes that the age-old dispute are ongoing as to which nation has created a recipe for this famous delicacy. Even the uninitiated in the mysteries of pastry realize that the French crème brûlée differs little from the English crema catalana (Catalan cream that is).
Ingredients:
• 500 ml double cream
• 6 egg yolks
• 1 / 3 cup white sugar
• 5 tablespoons brown sugar
• 1 vanilla pod
Execution:
first In a saucepan, slowly boil the cream with white sugar and grains from the cut wyłuskanymi along the vanilla pod. When it begins to boil at the edges, take off the fire and slightly cooling.
second Egg yolks beating, but not quite, not fluffy. Pour hot cream and sugar, a spoonful, stirring each time, while trying not to aerate the cream. It is to be smooth, stiff and glossy but not fluffy.
third Fill the mold, pouring the cream through a sieve.
4th Intercede up to 50 minutes in the oven, preheated to 100 degrees. (preferably working molds on a baking tray and pour water into the muffin cups ¾ wysokisci cream)
5th Quenched cream cooled in the refrigerator for a minimum of 5 hours.
6th Each cream sprinkle 1 tablespoon of brown sugar and karmelizuję sugar to dissolve and blushed slightly and created a distinctive shell. Source
http://www.koneserzy.pl/ ,
Execution:
first In a saucepan, slowly boil the cream with white sugar and grains from the cut wyłuskanymi along the vanilla pod. When it begins to boil at the edges, take off the fire and slightly cooling.
second Egg yolks beating, but not quite, not fluffy. Pour hot cream and sugar, a spoonful, stirring each time, while trying not to aerate the cream. It is to be smooth, stiff and glossy but not fluffy.
third Fill the mold, pouring the cream through a sieve.
4th Intercede up to 50 minutes in the oven, preheated to 100 degrees. (preferably working molds on a baking tray and pour water into the muffin cups ¾ wysokisci cream)
5th Quenched cream cooled in the refrigerator for a minimum of 5 hours.
6th Each cream sprinkle 1 tablespoon of brown sugar and karmelizuję sugar to dissolve and blushed slightly and created a distinctive shell. Source
http://www.koneserzy.pl/ ,
provision http://www.kwestiasmaku.com/
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