CRÈME BRULÉE

English, down  below.

Crème brûlée je pojem brezčasnega posladka in tudi eden mojih ljubših. Dodajte mu lahko različne okuse in popestrite klasičen okus. Preden pa se boste spustili v različne dodatke, začnite pri basicu. Tukaj je najbolj klasičen recept za super fini crème brûlée, katerega skrivnost leži v kontrastu krhke in hrustljave karamele v kombinaciji z nežno jajčno kremo. V bistvu, tako kot pri vsakem crème brûlée-ju. Sladica je še kar kalorična in nezdrava in prav zato je idealna za veseli No Shape decemberZa pripravo sladice, ne potrebuješ ne vem koliko izkušenj, je pa priporočljivo, da kasneje za žganje sladkorja uporabiš nekaj občutka. In, da imena ne vzameš dobesedno, je samoumevno: Crème brûlée – zažgana krema.

Crème brûlée

  • 500 ml sladke smetane
  • 1 strok vanilije / ali kakšna druga oblika vanilije
  • 100g sladkorja + 2 žlici za posip
  • 4-5 velikih rumenjakov

Zagrej pečico na 150° C, zavri lonec vode in postavi 4 remikine  v veliki pekač.

V srednji posodi zmešaj sladko smetano, 90 g sladkorja, ter vanilijo, če imaš cel strok ga izdolbi ter dodaj sredico in strok. Kuhaj na srednjem ognju in občasno premešaj. Smetana ne sme zavreti. Ko opaziš ob robu posode mehurčke, odstrani z ognja in pokrij posodo s folijo, da se okusi infuzirajo (30 minut).

V drugi posodi zmešaj rumenjake, med mešanjem dodaj malo po malo (vroče) smetane, da nastane gladka in žametna krema. Precedi jajčno kremo skozi fino sito in zavrži trde delce.

Remikine do vrha napolni z jajčno kremo, ter dodaj dovolj vroče vode, da bodo remikini do polovice v vodi. Peči približno 40 minut.

Vzami remikine iz vodne kopeli in jih pusti hladiti, približno 30 minut. Nato jih daj v hladilnik in pusti stati 4 ure, lahko pa tudi tja do 3 dni.

Preden serviramo potresi vrh jajčne kreme s preostalim sladkorjem. Gorilnik drži približno 10 cm nad sladkorjem in z enakomernimi in počasnimi gibi karameliziraj sladkor. Trik pri karameliziranju pa leži prav v tem, da kreme med “žganjem” ne segrejemo preveč.

Crème brûlée

Crème brûlée is a timeless sweet and also it’s one of my favorites. There are a ton of varietys, where you can add aditional flavors to spice up the classic. However, before you descend into a variety of add-ons, start at the basics. Here is the most classic recipe for a super good crème brûlée. The secret lies in the in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath.This desert is poped with calories, although it’s the perfect dish to serve in No Shape December. You don’t need wizard skills in kitchen to prepare this dish, just remember, not to take the name literally. Crème brûlée – burnt cream.

You’ll need:

  • 2 cups heavy cream
  • 1 vanilla bean, split and scraped
  • 1/2 / 100 g cup plus 2 tablespoons granulated sugar
  • 4-5 large egg yolks

Preheat oven to 300° F / 150 ° C and bring a kettle of water to boil. Place four baking dishes in a large roasting pan.

In a small saucepan, combine cream, vanilla bean and seeds, and 90 g / 1/2 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat, cover with aluminium foil and set aside. Let the flavors infuse for about 30 min.

Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.

Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake for about 40 minutes.

Remove ramekins from water bath and let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.

To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches / 10 cm from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

Bon appétit.

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