SAFFRON FLAVOURS MANGALORE

Tuesday, 30 July 2019

July 30, 2019 Saffron Flavours 1 comment

Creme Brulee is a classic French recipe with four simple ingredients. A rich custard topped with a hard caramel. The fun part in reaching that thick vanilla custard is breaking through that hard caramel topping!

Let me show you how to make creme brulee and see that there is no big mystery or special tools needed. If you don’t have a hand torch ,simply caramelize sugar in a separate pan and pour it on top of the cream base. French term “brulee” comes from and the recipe name basically translates to burned cream.

INGREDIENTS

10 large egg yolks (room temperature)
1/2 cup sugar
2 1/2 cups whipping cream (room temperature)
1 tbsp pure vanilla extract
1/4 cup sugar for caramelizing tops after cooking

Instructions

Preheat oven 300°F. Separate egg yolks from whites and save egg whites for another use.
In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.
Add the whipping cream and vanilla, and beat on low until well blended.
I pour the mixture through a strainer into your 8 ramekins or custard cups to get rid of any foam or bubbles . Pour up to a 1/4 inch from top of ramekin or cup.
- Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 50 minutes.
- Carefully remove pan from oven and leave in the water bath until cooled.
- Remove ramekins from water bath, wipe water off and place in refrigerator to chill for at least 2 hours.
- Prior to serving, remove from refrigerator and sprinkle about 1-2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place ramekins under broiler 2 to 3 inches from the heat source. Turn on broiler and cook until sugar melts and browns or even blackens a bit, about 5 minutes. *Optionally - Re-chill the ramekins to harden the sugar for 5 minutes then serve. (See Note 3)

1 comment:

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MUTTON PEPPER FRY