Documented in France since the 17th century, although with similar recipes in England (Trinity cream) and Catalonia (Catalan cream), it became popular globally in the 20th century thanks to French haute cuisine.
Mediterranean
Creme Brulee
Crème brûlée francesa clásica con costra de caramelo crujiente, receta paso a paso.
- France
- Dessert
- Light
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 6 g
- Carbohydrates 24 g
- Fat 29 g
Story behind the dish
Preparation
Crème Brûlée is a preparation from France with medium difficulty. Reserve about 55 minutes in total (15 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 ml of whipping cream.
- Have ready: 1 vanilla bean.
- Have ready: 5 egg yolks.
- Have ready: 100 g of extra sugar to caramelize.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Heat the cream with the opened and scraped vanilla pod
Heat the cream with the opened and scraped vanilla pod, without boiling. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Beat the yolks with the sugar until they whiten slightly.
Beat the yolks with the sugar until they whiten slightly. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Pour the hot cream over the yolks little by little.
Pour the hot cream over the yolks little by little, stirring constantly (tempered). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain the mixture and distribute it into individual molds.
Strain the mixture and distribute it into individual molds. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Bake in a water bath at 150°C for 35-40 minutes.
Bake in a water bath at 150°C for 35-40 minutes, until set but slightly jiggly in the center. Preheat the oven well in advance so that the temperature is stable from the first minute. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute.
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Chill in the refrigerator for at least 2 hours
Chill in the refrigerator for at least 2 hours, sprinkle with sugar and caramelize it with a blowtorch just before serving. Let it cool for the indicated time: the structure settles and cuts or unmolds better. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Chef's tips
- The bain-marie prevents the cream from curdling unevenly with bubbles.
- Caramelize the sugar just before serving to make it crunchy.
Variations
- Coffee crème brûlée
- Lavender crème brûlée
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