Dessert with history
The best of a creme brulee: the caramel coating. We dream of a French café and show you how easy it is to make a crème brûlee.
Street cafés belong to Paris like the Brandenburg Gate to Berlin. You read a newspaper, order a coffee and nibble on a crème brûlée or a freshly baked croissant - an enchanting dessert treat.
The best of a creme brulee : the crunchy caramel coating. There is nothing better than listening to the crackling of the crust when picking it up with a spoon. This is how French tradition tastes!
The key to a creme brulee is not the ingredients, but the right molds. Flat, small and fireproof - only in this way can the "burnt crème" stagnate evenly. Traditionally, the French dessert is made from cream, egg yolk, sugar and vanilla. We like it a little easier and refine our creme brulee recipe with a dash of fresh whole milk.
We embark on a culinary journey to France and dream of a French sidewalk café - with a "café" in one hand and a creme brulee in the other. Vivre la vie!
Creme brulee recipe
400 ml of cream, 180 ml of milk, 85 g of sugar, 5 egg yolks, 1 vanilla pod, brown sugar
1. Scrape out the vanilla bean.
2. Put milk, cream and vanilla in a saucepan and bring to a boil.
3. Beat the yolks and sugar with the whisk of the mixer until the mass turns white. And put on a hot water bath.
4. Add the hot vanilla cream to the eggs while stirring and continue stirring until the mass is absorbed. Pour the cream through a sieve into ovenproof molds.
5. Place the molds on a deep baking tray or a fat pan. Pour water into the pan or pan until 2/3 of the dishes are in the water. Bake in preheated oven for 50-60 minutes. Best to cool overnight.
6. Just before serving, sprinkle the creme brulee with cane sugar and caramelise with the Bunsen brandy.