Creme brulee with milk. Creme brulee at home - recipe

Today we will prepare creme brulee - a delicate, silky dessert of French cuisine. In simple terms, it is baked custard under a crispy caramel crust. The recipe for crème brûlée is very simple, and the set of ingredients is not too foreign... Unless you have to buy a natural vanilla pod, but it’s worth it, believe me!

Traditionally, creme brulee is prepared in portioned ramekins. There are a huge number of variations, so use the shape that you like best. There is not much to say about the required ingredients, nor about options for replacing them.

We definitely take full-fat cream (at least 30%), fresh egg yolks, regular white sugar in the cream, and brown is best for the caramel crust. Natural vanilla (Andrey, thank you so much for such a gift!) can be replaced with vanillin or vanilla sugar, but this will not be an entirely equivalent replacement.

What else did I remember: you can flavor cream for creme brulee not only with vanilla, but also with citrus fruits. For this, zest (orange, lemon, lime, tangerine) is used - the topmost layer of peel without a white layer. And creme brulee is miraculously transformed into Catalan cream (the recipe will also be on the site) - heavy cream is simply replaced with milk.

Ingredients:

Cooking step by step:

The crème brûlée recipe includes the following ingredients: heavy cream (how to make it at home from milk and butter), fresh egg yolks, simple granulated sugar and brown sugar, and vanilla (in the absence of natural, you can replace it with a pinch of vanillin or a teaspoon of vanilla Sahara).

First, flavor and heat the heavy cream. To do this, pour them into suitable containers. Cut half of the vanilla pod lengthwise with a knife and scrape out the black seeds. We put them in the cream and add these same halves of the pod there.

Place everything over medium heat and heat thoroughly, stirring, without bringing to a boil. Remove from heat and let cool slightly.

Stir everything thoroughly with a whisk until the sugar is almost completely dissolved. You can, of course, do this with a mixer, but then there will be too much foam in the future base for creme brulee, and it is not needed.

Then add the remaining cream and mix everything again until the mixture becomes homogeneous. Just don't need to beat anything - there's no need for foam in this dessert. I was in a hurry and actively worked with the whisk and therefore this very foam formed on the surface. We'll remove it later.

Next, we will need some suitable deep dish that will fit the creme brulee molds. Place the molds in the mold and pour the dessert mixture into them. In general, it is customary to use ramekins (special small ceramic molds) for creme brulee. I fit the whole mixture into 2 fairly large ones (250 milliliters each, but you need to pour it within 1-2 cm from the edge) and one smaller bowl (for my son). In total, you get about 600 milliliters of dessert preparation, so think in advance about how many servings of creme brulee you will make. If you see foam on the surface of the liquid base, skim it off with a spoon.

Place our aromatic dessert in an oven preheated to 150-160 degrees on a medium level and bake in a water bath for about an hour (+/- 10 minutes). The readiness of creme brulee is easy to check: when you shake the mold, our baked custard shakes slightly, but it is not liquid. Remove the molds from the water and let the dessert cool completely at room temperature. After this, put the dessert in the refrigerator for 2-3 hours so that it cools properly.

Creme brulee is such a capricious culinary classic, which is scary to approach. Both Julia Child and Jamie Oliver have their own recipe for creme brulee. We tested both and a dozen more book recipes to come up with our ideal formula, not too fatty, not too sweet, just enough so that the divine fudge does not fall like a stone to the bottom of the stomach, but seduces with a caramel crust.
Essentially, crème brûlée is a custard of egg yolks, sugar and vanilla. The main thing here is to get good at it and check the proportions. But there is a subtle point: preparing creme brulee at home is not easy. Achieving the perfect sugar crust, which is the most important final touch in this dessert, is very difficult. It’s great if you purchased a special gas burner, but the desired result can be obtained even from it - using the utensils that every housewife has on hand. Creme brulee is a godsend when you don’t want to bother with a birthday cake, but still want to serve a solemn, festive dessert.

Preparation time: preparation: 20 minutes, cooking: 40 minutes (+ 1 hour 20 minutes for cooling the dessert)

Quantity: 4 servings

Calories: 229 kcal

Ingredients:

4 eggs

1 vanilla pod

500 ml cream (33%)

100 g sugar

any berries and mint leaves for serving

for caramel crust:

4 tbsp. l. brown sugar

1 tbsp powdered sugar

Making creme brulee

Caramel crust can be prepared in three ways:

First: Sprinkle 1 tablespoon of the chilled creme brulee into each ramekin. l. brown sugar, spread over the entire surface and use a gas burner to melt the sugar until it becomes caramel.

Second and a recommended method for making creme brulee at home: heat a metal potato masher on the stove and use it to fry the sugar on the surface of the dessert.

Third: Sprinkle 1/4 tsp on top of brown sugar. powdered sugar, sprinkle with water using a brush, place under the grill for 1-2 minutes without closing the oven, and wait until the sugar turns into caramel.

The dessert can be prepared with coconut or almond milk (mixed with cream in a 1:3 ratio). Additives can include coconut, berries, and fruit juice. You need to introduce additives when you mix beaten eggs with warm cream.

This airy dessert with the aroma of vanilla has long and reliably won the hearts of those with a sweet tooth. Creme brulee is the food of real aristocrats. It was invented by the personal chef of the French Duke of Orleans back in the 17th century. For four centuries, the dessert recipe has traveled to all corners of the world, changed and improved.

Today, every pastry chef is proud of his “special” way of preparing creme brulee. However, the classic version is extremely simple. Eggs, sugar, milk and vanilla are all the ingredients. This delicacy can be easily made at home if you have an oven. Ready for culinary experiments?

Name:	Creme brulee
Date added:	10.04.2016
Cooking time:	40 min.
Recipe servings:	4
Rating:	(1 , Wed 5.00 out of 5)

Ingredients

Creme Brulee Recipe

Cut the vanilla pod lengthwise and carefully remove the seeds from one slice. Pour the cream into the pan. Add to them the seeds and half a vanilla pod (or 0.5 tsp vanillin). Boil over low heat, stirring constantly and not bringing to a boil. Once the cream is hot, let it cool slightly and strain through a sieve to remove any vanilla particles.

Separate the yolks from the whites, mix with half the sugar. Pour some hot cream into the mixture and stir. Add the rest of the cream. Mix the ingredients carefully, avoiding the formation of bubbles. If they appear, remove them with a spoon. Take a large deep baking dish. Divide the creme brulee into smaller containers and place inside the pan.
You don't have to be a pastry chef to prepare a delicious dessert! Fill the deep pan about halfway with hot water. Preheat the oven to 150-160 degrees, bake the dessert for 1 hour. The cream should be thick, but it may jiggle a little when you move the pan. Leave small containers at room temperature for several hours. When the creme brulee has cooled, place it in the refrigerator for 3-4 hours (minimum).

To complete the dessert with a delicious caramel crust, sprinkle the surface with the remaining sugar. Heat the oven to 250 degrees and leave the dessert in it for 5-7 minutes (no more). Let the crust harden and put the creme brulee in the refrigerator. Serve chilled. It will be impossible to tear yourself away from a properly prepared delicacy!

A restaurant recipe for Creme Brulee dessert is prepared quickly and quite simply. To make it at home, you don’t need to look for rare ingredients in supermarkets and spend a long time in the kitchen. To avoid mistakes in preparation, it is enough to observe the proportions of the products and follow the step-by-step recipe.

To ensure that the treat is successful, it is important to use high quality products and choose only the freshest products. If you can’t buy vanilla spice, you can replace it with 1 tablespoon of extract or a small package of vanilla sugar.

• cream from 33% fat - 250 ml;
• chicken yolk - 3 pcs.;
• cane sugar - ¾ of a glass;
• vanilla stick - 1 pc.

Preparation:

Separate the yolks from the whites and place them in separate containers. Add sugar to them and beat until weak white foam with a mixer on low. Or grind with a fork until a homogeneous white mixture without bubbles or crystals.

Pour high fat cream into a saucepan, add vanilla extract and mix thoroughly. Place on the stove over low heat and heat, but do not let it boil. Strain through a fine sieve and mix with the egg mixture. Pour in the cream slowly, beating with a mixer at low speed.

We choose bowls that will be resistant to high temperatures. Fill them with the prepared cream. It is better to pour 170 ml of liquid dessert into a 200 ml mold. The creme brulee will expand slightly as it heats up, so it is important to leave some room in the pan.

We place an iron grid in a baking tray or heat-resistant dish, which is used as a support for the frying pan. Place the molds on it and pour boiling water from the kettle so that the water is at the level of the cream in the bowl. Then, you can put the dessert in the oven for 15-20 minutes, setting the temperature to 170 degrees.

Checking the readiness of the cream is quite simple. We take the dessert out of the oven and tap it on the side of the bowl with a teaspoon. When the creme brulee is ready, it starts to jiggle like jelly.

Sprinkle the tops with sugar and place in the oven for 1-2 minutes until it melts and forms a caramel layer. Cool the finished creme brulee in the mold at room temperature. Then put it in the refrigerator to brew for 2-3 hours, but you can limit it to 15 minutes.

If desired, decorate the finished creme brulee, prepared according to a simple recipe, with raspberries or other aromatic additives and serve.

The confectioners did not stop with the usual recipe, adding variety to the usual classics. This amazing delicate dessert has been supplemented with new ingredients that seem unusual, but go well with the airy baked cream.

• small ears of corn - 3 pcs.;
• high fat cream - 250 ml;
• chicken egg - 3 pcs.;
• chicken yolks - 2 pcs.;
• pepper sauce - 1 drop;
• Parmesan cheese - 125 g;
• butter - 1 tsp;
• salt - a pinch.

Preparation:

1. Set the oven switch to 160 degrees and leave to warm up.
2. Pour the cream into the pan and bring to a boil over low heat. Add corn taken from the cob to them. Let it sit for 10 minutes.
3. Beat the creamy mixture with a blender and pass through a sieve to obtain a fine-grained paste without peel.
4. Beat the eggs with additional yolks. Add a couple of tablespoons of warm cream so that the finished yellow mixture becomes warm. Stir until smooth.
5. Add the yolks into the creamy mixture, remembering to stir. Otherwise, the egg will curl and the dish will be ruined. Add the sauce and mix again.
6. Pour the finished creme brulee according to an exquisite recipe into a heat-resistant bowl, pre-greased with butter, without adding 1 centimeter.
7. Place on a baking sheet and bake for half an hour. Remove from the oven and sprinkle the warm dessert with pre-grated cheese.
8. Let it bake for a couple of minutes so that the Parmesan melts and creates a beautiful golden brown crust. Then remove and let cool at room temperature.
9. Cool the dessert in the refrigerator for another 10-15 minutes and serve.

Homemade creme brulee ice cream

This sweet, cold dessert, a favorite since early childhood, can be easily prepared at home with minimal time. For 4-6 servings of Creme Brulee ice cream according to the confectionery recipe, you will need very few products.

• cream from 30% fat - 500 ml;
• condensed milk - 100 ml;
• milk 3.2% fat - 150 ml;
• chicken yolk - 2 pcs.;
• any starch - 2 tbsp;
• vanillin - a pinch.

Preparation:

1. Place the yolks in a blender bowl and add 2 tablespoons of condensed milk to them. Beat at medium speed until smooth. Then add starch and remaining condensed milk. Beat for another 2 minutes.
2. Heat the milk over low heat and add it in a thin stream to the beige mass, switching the blender to slow mode.
3. Prepare a water bath and set the finished mixture to simmer. It is important to mix thoroughly along the bottom so that lumps do not form. If this happens, you can beat with a blender for 1 minute, restoring the homogeneity of the cream.
4. Whip the heavy cream until stable peaks form.
5. Add white cream to the prepared brown mass and mix thoroughly with a spatula. The resulting mixture will become airy with the formation of bubbles. To make the recipe a success and the Creme Brulee ice cream to be delicious, stir the mixture from the bottom towards the top.
6. Pour the finished mixture into a convenient form, preferably silicone, and place in the refrigerator for 30 minutes. Then take it out and beat it. Return to the cold, remove after half an hour and process again with a blender.
7. We repeat the next stage of beating after an hour. Then put it in the freezer until completely frozen.
8. Ready ice cream can be served within 40 minutes. During this time it will have time to completely harden.

When the pumpkin season has begun and you want to pamper your loved ones with new dishes, you can use this unique recipe. The magical autumn delicacy Creme Brulee will not leave both children and adults indifferent.

• chicken yolks - 8 pcs.;
• heavy cream - 125 ml;
• milk 2.5% - 3 tbsp;
• maple syrup - 3 tbsp;
• pumpkin puree - 4 tbsp;
• ground cinnamon - ½ part tsp;
• salt - on the tip of the knife;
• ground nutmeg - a pinch.

Preparation:

1. Set the oven temperature to 150 degrees and let it warm up.
2. Using a mixer, beat the yolks with spices.
3. In a deep ladle or saucepan, combine cream, milk, syrup and puree. Beat until bubbles form. Leave 2 tablespoons of prepared cream for decoration.
4. Place the pan over low heat and bring to a boil, constantly stirring with a spatula along the bottom.
5. Add the prepared yolks into the prepared, slightly cooled milk mixture, beating at low speed. Then we pass the resulting cream through a fine sieve to avoid heterogeneity in the finished dessert.
6. Pour the creme brulee into bowls and place them in a deep baking pan. Pour boiling water into it so that the part with the cream is heated by water. Place in the oven for 30-40 minutes. Check for doneness with a knife. Dip the blade into the baked cream, and if it remains clean, remove the treat from the oven.
7. Sprinkle generously with sugar and set back for 2-3 minutes until the sugar forms a caramel crust.
8. Cover the finished dessert with a silicone mat or towel. Cool slightly at room temperature and then put in the refrigerator for 2 hours.
9. Before serving, decorate the creme brulee with whipped cream and ground cinnamon.

A unique dessert with the addition of dried lavender and healthy honey will not only bring pleasure to your loved ones, but will also give you a boost of vitamins. A dessert that strengthens the immune system will look great on the holiday table. The quantity of products is designed for 6 servings.

• cream 33% fat - 150 ml;
• milk 3.2% fat - 150 ml;
• dried lavender flowers - 1.5 tbsp;
• chicken yolks - 8 pcs.;
• cane sugar for cream - 100 g;
• liquid honey - 2 tbsp;
• cane sugar for sprinkling - 2 tbsp.

Preparation:

1. Mash the lavender in a mortar or grind it in a blender.
2. Pour the dairy products into an enamel pan and add the flowers of the medicinal plant. Bring to a boil over low heat, stirring regularly along the bottom with a spatula. Let it sit for 15 minutes.
3. In a blender bowl, beat the yolks with cream sugar and honey. Then add warm milk in a thin stream, continuing the whipping process.
4. Strain the finished mixture through a sieve, cover the bowl with cling film and place in the refrigerator for 4-5 hours.
5. Preheat the oven to 175 degrees. Pour the liquid cream into bowls. Place on a baking sheet and add boiling water so that it touches the part of the mold that is filled with cream.
6. Cover the baking sheet with foil and bake for 40 minutes. Remove from the oven, cool and place in the refrigerator for several hours.
7. Before serving, sprinkle with sugar and put in the microwave for 1-2 minutes to form a caramel crust. If you have a gas burner, you can melt the sugar with it. Then sprinkle with lavender and serve the dessert.

You can make a blueberry delicacy using a similar recipe, replacing the lavender with a sweet berry. An elegant dessert with aromatic notes will allow you to momentarily escape from everyday worries. Blueberries can always be replaced with any other berries or even fruits, allowing yourself small and pleasant experiments.

The famous French dessert creme brulee has long won the hearts of all sweet tooths. This dessert can be easily prepared at home. So that you can please your loved ones with this delicacy, we will share several options for making creme brulee at home.

Classic creme brulee recipe

Introducing a classic creme brulee recipe at home. Be patient and start cooking!

Ingredients:

• 600 ml heavy cream
• 6 egg yolks
• 8 tbsp. Sahara
• 0.5 tsp vanilla.

Preparation:

Beat the yolks with vanilla and 4 tablespoons of sugar for 5 minutes. Pour the cream into a saucepan and bring to a boil over low heat, remove from the stove, add a little to the yolk mixture, stir, gradually add the rest of the cream, whisking the resulting mass using a mixer or whisk. Remove the foam formed on the surface using a spoon or slotted spoon.

Heat the resulting mass in a water bath, stirring. If the mixture stops flowing from the back of the spoon, remove from heat, pour into molds and place in a preheated oven, bake at 150 degrees for 20-30 minutes.

The finished delicacy should have a jelly-like consistency, then it needs to be removed from the oven, cooled to room temperature and refrigerated for an hour. Set the oven to high heat, sprinkle 4 tablespoons of sugar on top of the creme brulee, place in the oven, wait until the sugar begins to caramelize. Serve immediately.

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 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!

Creme brulee in the microwave

Ingredients:

• 150 ml milk
• 60 g coconut flakes
• 2 eggs
• 0.5 cans of condensed milk
• 3−4 tbsp. Sahara.

Preparation:

Place 1 tablespoon of sugar into the molds and moisten with water. Place the molds in the microwave and, at full power, bring the sugar until caramelized. Smooth the caramel along the sides and bottom of the molds. Mix milk with condensed milk and coconut flakes, add beaten eggs, mix until smooth.

Pour the resulting mixture into molds. Place the molds in the microwave and bake at full power for 10 minutes or more until done (a wooden toothpick inserted should come out clean). Cool before serving.

Lemon crème brulee with cinnamon

Ingredients:

• 4 egg yolks
• 2 lemons
• 1.5 cups cream 30−35%
• 1 cinnamon stick each
• 1.3 cups +1 tbsp. Sahara
• ¼ tsp. ground cinnamon
• a pinch of salt.

Preparation:

Cut 6 strips of peel from the lemons and squeeze out 2 tablespoons of juice. Place the cinnamon stick and zest in the cream, heat until boiling, remove from heat. Remove the cinnamon stick and zest from the cream. Beat the yolks by adding a third of a glass of sugar and salt. While continuing to whisk, pour in the warm cream and lemon juice.

Pour the mixture into 6 molds. Place the molds in a baking tray and pour water into it until it reaches the middle of the molds. Bake until thickened, let cool and refrigerate. Sprinkle with sugar and ground cinnamon and place in the oven for 1 minute until the sugar caramelizes.

Choose any of the creme brulee recipes, cook and enjoy!