For a long time I sought the secret of a successful crème brûlée. Obviously chafer it is easy to succeed a recipe from what is proposed in the books, but the result is often a cream certainly very good but for my taste not strong enough. The basic recipe cream is often capricious, ranging from cooking 1:00 to 2:30 for some ovens! I offer you my version which gives a very smooth and firm cream, which resists the caramelization! I realized many versions to this one 100% unique! My secret is the addition of gelatin prior to baking powder and whole milk, both giving a wonderful texture! Another chafer little secret is to pre-cook the custard before firing. This recipe is vanilla, I will move soon burned other equally delicious creams! chafer Recipe for 4 people: -5 yellow egg-50cl liquid cream completely 80g sugar 50g whole milk powder -1 vanilla bean -1 1/2 sheets of gelatin chafer caster sugar Preheat the oven to caramelize at 100 C. Start soak the gelatine leaves (leaf and finally a half!) In cold water.
Council Bernard (!) Especially do not blanch! This would give a foam which is not desired! In almost all the recipes they recommend good launder well no I do not agree! The result (after chafer many trials) is much better without this step!
Put on low and cook like a custard fire, ie not boil and stop when it coats the wooden spoon a layer of cream. Remove from heat, remove the vanilla pod, make a quick cream in blender for three or four minutes (this will standardize the cream) and then add the squeezed out gelatine and mix well.
The cream is ready to go in the oven. With the cooking custard then adding gelatin, cream is almost ready but is stopped if there will be obtained a somewhat too pannacotta liquid, therefore a small passage in the oven is required. Bake at 100 C for 50 minutes.
I prefer to caramelization 1000 times the professional torch as small take too long to caramelize the entire surface of the cream. There are also iron, but I do not find it practical and pass the cream under the grill is really the last option to choose because chafer there is any cream that goes back to the heat and therefore chafer makes liquid again !
Council Bernard: I prefer semolina white sugar, chafer brown sugar will take longer to caramelize as sugar grains are larger, and thus the time of the caramelization, the cream will be heated!
Magnifique! I had a great recipe for a very good restaurant, but not the freeze! It is extremely simple and excellent! I'll still try with a single sheet of gelatin. You just eat quickly, after more than 24 hours in the fridge they become too strong ... But it does not change the taste! Thank you! April 11, 2010 11:23
I tried with a single sheet, but the result is better with 1 1/2! For my part I left a little more than 24 cool and they were always very creamy ... May 1, 2010 11:46 p.m.
Hello, I just found your blog, I wanted a recipe pao queijo di. Bravo is very clear. Enjoy Ouro Preto is beautiful. I went there 3 years, I was married to a Brazilian, and cuisine of Minas is the best of Brazil. If you go through theofilototoni (not very sour spelling) there is an unpretentious restaurant at the entrance of the city with an exceptional serve meat and succulent troperos. Have fun. Cordially. Martine November 20, 2010 5:16 p.m.
hi bernard, firstly thank you for your blog is simply a wonder to each page viewed .. I just have one question for you: For you what is the difference between whole milk and whole milk powder why you prefer to use milk powder?? Thank you in advance for your answer October 9, 2011 11:11 p.m.
Hello Bernard, this creme brulee ... Perfect! Really a treat in the mouth. chafer Just a question: when I caramelize at the end with the torch, cream (though well taken, in the fridge overnight), tends to become liquid ... Is it because I have a low end torch and suddenly, I remain long enough cream so that it browns? Thank you for your answer! Gwen (Finistère) January 10, 2012 10:15 p.m.
Hello, why not put two whole eggs and the same number of yellow to replace gelatin, it is unfortunate to gelatin in the dessert when you have the possibility to do without. 12
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