Creme brulee
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Crème brûlée ( French for "burnt cream") is a dessert made from egg yolk , cream and sugar that is served as a dessert in French cuisine . It is with vanilla , cinnamon , orange peel , lemon peel , ginger or almond milk flavored . The special thing about the cream is a caramel crust .
The crema catalana is similar to the French recipe, but uses milk instead of cream and is not prepared in a water bath. In Switzerland there is also a very similar Brönnti Creme ( burnt cream), which contains both milk and cream. The Swiss recipe also works without a water bath.
preparation
First the egg yolk is mixed with the sugar and the cream is heated without bringing it to a boil. Then the vanilla pulp is added to the cream and the mixture is poured into the egg-sugar cream. Then the cream is poached in small, flat casserole dishes in a bain-marie or in a water bath in the oven . Then the bowls with the whipped cream are put in the cold.
After cooling, the cream is sprinkled with a thin layer of sugar. This is then caramelized immediately before the sugar has drawn moisture. Originally this was done with glowing poker, poker or a caramelizing iron ( Fer à caraméliser ), the round iron plate of which was held in the fire on a stick. Today, however, other devices are increasingly being used because they are easier to use: in the catering trade the salamander or special electric caramelizing iron , in domestic use usually a small hand gas burner .
Web links
Individual evidence
- ↑ Desserts: Brönnti Creme (burned cream) , La mia cucina from June 4, 2009, accessed August 10, 2019
- ↑ / Le Nouveau cuisinier royal et bourgeois: qui apprend à ordonner toutes… Par François Massialot, Compagnie des Libraires (Amsterdam) 1691, p. 193: “… & la bien sucrer par-dessus, outre le sucre qu'on y met dedans ; on prend la pelle du feu, bien rouge; & you même temps on en brule la crème "