Classic crème brûlée
France, England and Spain are still arguing for the right to be called the birthplace of this sweet. But this in no way prevents crème brûlée from remaining the most popular dessert! Its flavors may be different, but one thing remains unchanged - the famous sugar crust. And that's exactly the dessert Dasha is making today!
Classic crème brûlée
France, England and Spain are still arguing for the right to be called the birthplace of this sweet. But this in no way prevents crème brûlée from remaining the most popular dessert! Its flavors may be different, but one thing remains unchanged - the famous sugar crust. And that's exactly the dessert Dasha is making today!
Ingredients
| heavy cream (30%) 750 ml |
| yolks 6 pcs |
| sugar 120 g |
| cane sugar 1 tbsp. |
| vanilla pod 1 pc |
| salt pinch |
Instructions
Step 1
Mix yolks with cream, salt and white sugar until smooth.
Step 2
Cut the vanilla pod lengthwise, scrape out the seeds with a knife and add to the yolks.
Step 3
Strain the mixture, pour into the molds, place in a deep baking tray and pour in enough hot water to cover the molds by half their height.
Step 4
Cook the crème brûlée in an oven preheated to 120 C for 50-60 minutes.
Step 5
Allow to cool, and shortly before serving, sprinkle with cane sugar and place under a hot grill to caramelize for 1-2 minutes.
