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Creme brulee

Creme brulee


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caramelize 5 tablespoons of sugar in a saucepan and spread on the walls of the bowl

Heat the milk a little, add 5 lg of sugar, 1 lg of flour, 5 eggs, flavors, and a little salt.

Pour the mixture into the pan with the caramel sugar and put it in the oven until it turns brown!


ingredients:

500g milk
4 eggs
4 tablespoons caster sugar
8 tablespoons caster sugar
2 packets of vanilla sugar
lemon peel


Method of preparation
:

In a saucepan, caramelize the sugar and, as it is liquid, distribute it over the entire surface of the bowl, then leave it to cool. Meanwhile, mix the yolks with the 8 tablespoons of sugar and the vanilla sugar sachets. Incorporate immediately with the beaten egg whites.

Then, you have to mix the pre-boiled milk with the resulting mix, then pour the whole mixture into the pan with the caramelized sugar.

Leave everything in the oven for 40 minutes, until Creme brulee will get a beautiful golden tint.


Creme brulee

In a higher pan (c. C. A. 3 l.) That goes put in the oven, put the spoons of sugar for caramel. Put it on the fire and chew continuously until the caramel is formed, which we will spread evenly on the walls and bottom of the pan, in circular motions, and leave to cool until it cracks.

Meanwhile, prepare the composition, beat the eggs well with the sugar, add the milk and vanilla essence.
Then pour the composition into the caramel pan.

Place the pan in a pan in which enough water is placed to cover half of the pan, and place in the preheated oven.
It is ready in about 45-50 minutes. When the cream takes on a brick color on top (browns) and thickens.

Leave to cool for a few hours in the fridge, then gently drain the caramel from the pan, gently peel off the edges of the cream with a knife, pour the cream into a plate (print a quick overturning movement with the plate above the pan).

At the end, pour the caramel over the cream and portion as desired.
Good appetite.


Creme brulee

Caramelize 7 tablespoons of sugar over low heat, until it turns amber. Wallpaper with it 4 forms of heat-resistant ceramic (200-250ml) including the edges and leave to cool.

Rub eggs with 200g sugar and vanilla extract. Then, gradually add the milk and incorporate the egg mixture.

Pour this mixture into the forms covered with caramelized sugar, cooled.

Put the dishes in a larger tray in which you add hot water so that they reach half the shapes.

Bake the burnt sugar cream in the oven heated to 150C for 1 hour. Then raise the temperature to 170C and leave for another 15 minutes.

Remove the molds from the oven and pass a thin knife over their edge. Let them cool and then put them in the fridge for a few hours before serving.

When you serve them, turn them over on plates.

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Ingredients

1. Preheat the oven to low heat, then add the sour cream and vanilla pod and its seeds in a saucepan and bring to the boil. When the cream starts to swell, turn off the heat, put the lid on the pan and leave it for 10 minutes.
2. Beat the yolks with the sugar until light in color and creamy. Bring the pan with the cream back to the heat until it becomes hot, then add it little by little over the yolks, stirring constantly to avoid the yolks coagulating. Add the 2 tablespoons of mascarpone and mix.
3. Pour the cream obtained through a strainer into 4 glass bowls large enough. Place the bowls in a tray high enough so that you can put water up to half the height of the bowl composition. Put the pan in the oven over low heat for

45 minutes.
4. Remove the tray from the oven and check the burnt sugar cream. If it moves like a jelly when you move the bowls, it still needs to be baked. If it's firm to the touch, it's done enough.
5. Sprinkle 1-2 tablespoons of sugar in each bowl and distribute it evenly.
Twist a spoon (one that you don't care much about), so that the handle is almost vertical, but the spoon remains horizontal (resembling a polish). Heat it for 5 minutes over medium heat and, being careful not to burn yourself, place it on each sugar-covered surface in the bowls. It is necessary to heat the spoon several times to caramelize all the sugar, and before putting it on the heat each time, wash the spoon well.

✽ Keep in mind that the dessert remains crispy for a maximum of one hour after caramelization.

✽ Mascarpone is not a mandatory ingredient, but it gives the dessert a richer and creamier taste.


Burnt sugar cream, how we prepare it, how we flavor it!

Once the caramel is finished, we wallpaper with it the walls and the base of a large tray in which we will bake the dessert. Use a round or rectangular tray, made of glass or metal, but not one with removable walls. The cream is very liquid and will flow all out of the form. For the cream you only need milk, eggs, sugar and flavor, in my case the seeds from a vanilla pod. Of course you can add vanilla essence or you can flavor your cream with any other flavor you like. Orange, lemon, coffee, rose water or orange blossom. It's up to you to choose your favorite flavor.

It is very important to bake the burnt sugar cream on low heat and in a bain marie. Bain marie means that you will bake the dessert on a water bath, that is, you will put the cream tray in another one in which you will add hot water. In this way the cream will bake slowly and evenly. When it is set, let it cool completely and then put it in the fridge overnight. To serve, just turn it over on a plate and cut as you like. It's absolutely wonderful. Cold, flavorful and extremely tasty, the best burnt sugar cream. For a simpler version, you can also try recipe of individual burnt sugar cream.


Ingredients Cake with burnt sugar cream

  • 6 eggs husband
  • 14 tablespoons sugar
  • a tablespoon of starch
  • two sachets of vanilla sugar
  • 700 ml of milk
  • 4 eggs
  • a cup of sugar
  • a cup of flour (I measured with the same cup, capacity 150 ml)
  • a tablespoon of oil
  • a little salt
  • edit & # 8211 now I don't make the top from 4 eggs, it comes out too high I halve the quantities and I only make it with 2 eggs
  • 200 ml liquid cream
  • 200 ml sour cream for cooking
  • 2 tablespoons sugar
  • a little saffron to give the mixture a slightly yellowish hue

How to prepare cake with burnt sugar cream

Caramelize in a double-bottomed saucepan (20 cm in diameter) 8 tablespoons of sugar until it turns amber.
Tilt the pan so that you caramelize the walls of the vessel with caramel.
Put the milk on the fire and let it boil.
With a whisk, mix the eggs with the remaining 6 tablespoons of sugar, vanilla sugar and starch. Pour the eggs into the hot milk.
Pour the mixture over the pan with caramel.
Put the dish in the oven, on the middle step, on low to medium heat for 30 minutes while you prepare the composition for the countertop.
Separate the egg whites from the yolks. Whisk the egg whites. Add the sugar in 3 steps, but do not add until the previous one is diluted.
Put the yolks over the egg whites, flour, salt, oil and mix gently.
When the 30 minutes have passed, take the bowl out of the oven and spoon the top composition over the burnt sugar cream, level it and put it back in the oven.
Leave until the countertop has taken on a reddish, beautiful color and pass the test with the toothpick.
Remove the pan from the oven and let the cake cool completely for a few hours. I left him overnight.
Make sure that the countertop is not glued to the walls of the vessel, place a plate on top and with a firm movement turn it over on the plate.
Mix whipped cream with sugar and sour cream, add a little saffron (optional).
Garnish the cake ... as you wish, then let it cool.


Burnt sugar cream - Recipes

  • Servings: 4 people
  • Preparation time: 25min
  • Cooking time: 60min
  • Difficulty: Easy

Burnt sugar cream, simple recipe for a fine and creamy dessert by the glass. Because I really liked it, I made this dessert twice. The first time I divided the cream into 6 250ml glasses, but I reduced the amount of caramel, I made caramel only from 80g of sugar and 20ml of water, several portions come out but small. The second time I doubled the amount of sugar and water for the caramel, that is, I put 160g of sugar and 40ml of water and I divided the cream into 4 glasses of 250ml each, there are fewer but slightly larger portions. Whichever option you choose, you must take into account the amount of hot water you pour into the pan, it must reach halfway through the glass and must not boil while it stays in the pan in the oven, and the oven temperature must be 150 ° C. .

Ingredients

  • Caramel ingredients (for 4 250ml glasses)
  • 160g sugar
  • 40ml water
  • Ingredients for egg cream
  • 3 whole eggs
  • 3 yolks
  • 700ml milk with 3.5% fat
  • 90g old
  • 1 teaspoon vanilla essence

Method of preparation

  1. To start, prepare 4 250ml glasses, which are placed in a smaller tray with high walls or a heat-resistant vessel with high walls.
  2. Put the sugar (160g) and water (40ml) in a saucepan, melt the sugar over medium heat until it turns golden, mix from time to time so that it does not burn, then pour in equal amounts in glasses. if left to cool
  3. Heat the oven to 150 ° C, in the electric oven select the heat program up and down
  4. Bring the water to a boil, keep in mind that the boiling water is poured into the pan and should reach halfway up the glass.
  5. In a smaller bowl, beat the 3 whole eggs together with the 3 yolks
  6. Heat the milk and sugar in a saucepan, keep it on the fire until the sugar is completely melted but without the milk boiling, stir quite often and at the first steam take the pan off the heat.
  7. The hot milk is poured into a thin thread over the beaten eggs, during this time the composition is mixed vigorously with the target, also now the vanilla essence is added.
  8. The composition of eggs with milk is strained through a thick sieve, then poured into glasses
  9. Carefully pour boiling water into the pan, it should reach halfway up the glass, then put the tray in the oven.
  10. Burnt sugar cream is kept in the oven for 50-60 minutes then remove the tray and leave at room temperature for 10-15 minutes
  11. The glasses with sugar cream are removed from the tray, placed on a plate or tray and then kept in the refrigerator for at least 5 hours or overnight, before serving.
  12. Before pouring the cream on the plate, carefully remove it with a knife from the edges of the glass, place the plate on top of the glass then turn it over, by lightly turning the cream to fall from the glass on the plate

Creme brulee

Caramelize 7 tablespoons of sugar over low heat, until it turns amber. Wallpaper with it 4 forms of heat-resistant ceramic (200-250ml) including the edges and leave to cool.

Rub eggs with 200g sugar and vanilla extract. Then, gradually add the milk and incorporate the egg mixture.

Pour this mixture into the forms covered with caramelized sugar, cooled.

Put the dishes in a larger tray in which you add hot water so that they reach half the shapes.

Bake the burnt sugar cream in the oven heated to 150C for 1 hour. Then raise the temperature to 170C and leave for another 15 minutes.

Remove the molds from the oven and pass a thin knife over their edge. Let them cool and then put them in the fridge for a few hours before serving.

When you serve them, turn them over on plates.

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Caramel:

The sugar is caramelized in a saucepan or directly in the bowl that you will put in the oven. When it has become liquid and has acquired a beautiful golden color, it is set aside from the fire and spreads evenly on the bottom of the vessel. Leave to cool

Creme brulee:

Eggs and sugar are mixed until they triple in volume and become like a cream. Then add the milk and the vanilla sugar sachet and mix until smooth

Pour the composition into a bowl over the hardened caramel and put in the oven until it thickens and browns slightly on top.

  • We will put the vessel in a tray in which we put water that reaches up to about half the height of the vessel.

Whisk the egg whites with a pinch of salt. Add the sugar and continue mixing until you get a glossy foam like meringue. The yolks mixed with oil and vanilla essence are poured over the meringue and incorporated easily, then we put the flour mixed with cocoa. Mix lightly with a spatula, moving from the bottom up.

Lightly pour the composition over the burnt sugar cream, lightly coagulated and put back in the oven until the top is baked and firm to the touch.

Remove from the oven and allow to cool. We pass around the vessel with a thin blade of a knife. We put a plate over the bowl and with a firm movement we turn the cake over, without raising the pan at all. Leave to cool, then refrigerate for a few hours, preferably overnight.

RECIPE IN PICTURES

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Creme brulee

Caramelize 7 tablespoons of sugar over low heat, until it turns amber. Wallpaper with it 4 forms of heat-resistant ceramic (200-250ml) including the edges and leave to cool.

Rub eggs with 200g sugar and vanilla extract. Then, gradually add the milk and incorporate the egg mixture.

Pour this mixture into the forms covered with caramelized sugar, cooled.

Put the dishes in a larger tray in which you add hot water so that they reach half the shapes.

Bake the burnt sugar cream in the oven heated to 150C for 1 hour. Then raise the temperature to 170C and leave for another 15 minutes.

Remove the molds from the oven and pass a thin knife over their edge. Let them cool and then put them in the fridge for a few hours before serving.

When you serve them, turn them over on plates.

By activating and using the Comment Platform you agree that your personal data will be processed by PRO TV S.R.L. and Facebook Companies according to the PRO TV Privacy Policy, respectively the Facebook Data Use Policy.

Pressing the button below represents your agreement to the TERMS AND CONDITIONS of the COMMENTING PLATFORM.


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