How to Make Creme Brulees Ƴϋммƴ°˚° ( ˆ ڡ ˆ ) ~

CReeme Brulees ~

Ingredients:

8 extra-large eggs
1/3 cup sugar, plus extra sugar for caramelizing
1 tsp pure vanilla extract
1 cup heavy cream
1 cup half-and-half


Preparation:


Pre-heat oven to 300°F.

Separate the eggs. We only use the yolks for making creme brulee. You can save the whites for other recipes, like making an egg-white omelet.

Beat the eggs with a whisk for a minute or two, until they're very smooth.

Add the sugar and whisk for about 2 more minutes, or until the the sugar is fully incorporated and the yolks are a pale shade of yellow. Now add the vanilla and whisk until blended.

Add the cream and half-and-half and whisk until blended.

Carefully pour the egg and cream mixture through a wire strainer into another bowl. Straining the custard filters out any eggy bits to ensure a nice, smooth consistency.

Fill a large roasting pan with an inch or two of warm water, and place your empty ramekins into the pan. The water should come about halfway up the ramekins. Baking the custards in a water bath (called a bain-marie) keeps the air in the oven moist, and prevents the creme brulees from cracking.

Carefully pour the custard into the ramekins. Fill all the ramekins about halfway, then top up each one a little at a time. That way, you won't run out of custard before they're all full.

Transfer the roasting pan into the oven and bake for 35 minutes or until the edges of the creme brulees are set but the centers just barely jiggle when you nudge the pan.

Remove the pan from the oven and let the creme brulees cool in the water bath for 30 minutes or so. Then remove the creme brulees, place them on a flat sheet pan or tray, cover with plastic and refrigerate for at least 4 hours, up to overnight.

About 20 minutes before you're ready to caramelize the tops, remove the creme brulees from the refrigerator.

Gently dab away any moisture condensation on the creme brulee tops with a paper towel, being careful not to dent them.

Sprinkle the tops of the creme brulees with granulated white sugar. Make sure you cover the whole surface, and swirl the ramekins to distribute the sugar evenly. Shake off any excess sugar.

Ignite your torch and carefully apply the flame to the sugar, keeping it constantly in motion. The sugar will start to liquefy, and then turn caramel-colored. When a nice, hard glaze forms, you're done.

Pop the creme brulees back into the refrigerator for 10 minutes or so before serving them, just to re-chill the creme brulees after they've been heated by the torch.

You can serve the creme brulees just as they are, and they'll be absolutely delicious. But a few fresh berries and a dusting of powdered sugar is a nice, elegant touch.

STEP onee^^



We'll be using the yolks of 8 extra large eggs for this Crème Brûlée recipe. To separate an egg, crack the egg and pull the shell apart into two equal-sized halves. Then, with a clean bowl underneath, simply shift the yolk back and forth from one half of the shell to the other, letting the whites fall into the bowl below. Collect the yolks in a large mixing bowl.
Save the egg whites to make a high-protein, low-fat omelet, a meringue or, for the stout of heart :D

Beat the Yolks Until Smooth


dont forget to using a whisk....
beat the yolks for a minute or two, or until they're completely smoothie ♥

NEXT Add the Sugar::.


Now add 1/3 cup of sugar and continue -> to whisk for about 2 more minutes!
or until the the sugar is fully incorporated and the yolks are a pale shade of yellow.

Add Pure Vanilla Extract


Add 1 teaspoon of pure vanilla extract and whisk until blended. mix again!!!

Nah!
Add the Creamy Milky hehehe


For this recipe we need 2 cups of cream. I like to use 1 cup of heavy cream and 1 cup of half and half. But for a richer custard, use 2 cups heavy cream, or to make it a bit lighter, use 2 cups of half and half.

Add the cream and whisk until fully blended....

Strain the Custard Mixture


Straning the custard filters out any eggy bits to ensure a nice, smooth consistency. Carefully pour the custard through a wire strainer (known as a sieve).

Here's a tip: rinse any egg particles out of the sieve with cold water before washing it. Hot water will cook the egg particles into the wire mesh, making it really difficult to clean..

EASY~

NOW,, Set Up a Water Bath ~


Fill a large roasting pan with an inch or two of warm water, and place your empty ramekins into pan. This water bath is called a bain-marie. The water should come about halfway up the ramekins. Baking the Creme Brulees in a bain-marie keeps the air in the oven moist, and prevents the Creme Brulees from cracking °\(^▿^)/°

*Almost done...

Pour the Custard Into the Ramekins and Bake



Carefully pour the custard into the ramekins. Fill all the ramekins about halfway, then top up each one a little at a time. That way, you won't run out of custard before they're all full.

Now transfer the roasting pan into the oven. You're going to have to hold it steady so that you don't slosh water into the ramekins.

Bake for 35 minutes or until the edges are set but the centers just barely jiggle when you nudge the pan~

Step 9 COOL In water Bath !


Remove the pan from the oven and allow the custards to cool in the water bath for 30 minutes or so. Then remove the ramekins, place them on a flat sheet pan or tray, cover with plastic and chill for at least 4 hours, up to overnight.

and Finaly...... ♦Prepare To Caramelize♦


About 20 minutes before you're ready to caramelize the tops, remove the Creme Brulees from the refrigerator...

Ehh.. ABOUT THE SERVE
Serve Plain or Garnished With Fresh Berries......!


You can serve the Creme Brulees just as they are . and they'll be absolutely delicious!( ˆ ڡ ˆ ) !!!But a few fresh berries and a dusting of powdered sugar is a nice, ELEGANT TOUCHH!! ♥


Very easy right ~

*READERS, Lets Try it in Kitchen!
HMmm > < I wanna be a chef HohohOo~








----Makes 6 creme brulees----

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