Crème brulée From a Paris bistro

Creme brulée, also known as burnt cream is a classic dessert from the parisian bistro. It’s vanilla custard cream topped with a thin layer of hard caramel. It’s simply delicious !

 

Preparation: 15 mins Cooking: 35 mins

Ingredients for the authentic French crème brulée

Serves 4 people

 

Preparation of the french Crème brûlée

Cut the vanilla bean in 2 lengthways. Break the seeds into the cream. Heat without allowing to boil.

Mix the sugar, the egg yolks and the orange blossom water in a bowl. Mix with the warm cream. Put the mixture into ramekins. Cook in a bain marie in an oven at 160°c (320°F) for 35 minutes.



Leave to cool for at least an hour.

Just before serving, powder with cane sugar. Caramelise with a torch for cooking. The caramel should be a light brown. Any darker and it will have a bitter taste.

 

Food fact:

There are numerous variations on the crème brulée. It can be sweet or savory (for instance with foie gras). By using different extracts, you can give it a flavor of orange blossom water, coconut or fruit.

Cooking tools you need to make your French crème brulée

> Ramekins

> Torch for cooking

> Good vanilla beans (Keep it in a closed bag in your fridge)

> Orange blossom water

 

Fun fact about Crème brulée :

Did you know that crème brulée is Amélie Poulain’s favorite dessert ?

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