Easy but delicious Crème Brûlée | Cracking the caramelised top
83.8 هزار بار بازدید -
3 سال پیش
-
★Online Classes★For more online classes
★Online Classes★
For more online classes please visit: https://hanbitcho.com/course/
I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.
▶ Crème Brûlée ◀
Quantity: 4 x 90ml ramekins
Heavy Cream 200g
Milk 100g
Egg yolk 50g
Sugar 35g
Vanilla Bean 0.3 pod
① Add half the sugar, heavy cream, milk and vanilla seeds into a saucepan and heat it up to infuse the vanilla.
② Meanwhile, add the other half of the sugar to the egg yolk and whisk.
③ Once step 1 is ready, let it cool down to around 60℃ and pour it into step 2 (tempering)
④ Pass it through a sieve and pour it into the ramekins.
⑤ Bake in a water bath/Bain-marie at 135℃ for 35mins (baking time would be longer for larger ramekins)
⑥ Always, sprinkle sugar and sugar torch it just before serving.
*If you do not have a blowtorch, you can caramelize the sugar (watch the link: How a pastry chef makes CARAMEL | Eas...) and pour it on top of the chilled crème brûlée.
How to store: Never freeze crème brûlée. Keep in the fridge up to 3 days.
---------------------------------------------------
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
★SUBSCRIBE to my Channel★
@hanbitcho
★Online Classes★
For more online classes please visit: https://sugarlane.kr/english
★Instagram★
Instagram: sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd
#cremebrulee #pudding #sugarlane #조한빛 #슈가레인
For more online classes please visit: https://hanbitcho.com/course/
I had this dessert countless times when I was in the UK. It’s essentially a custard pudding and it’s rather simple to make! It’s so fun and delicious to crack and serve the caramel on top and scoop it with the custard pudding below.
▶ Crème Brûlée ◀
Quantity: 4 x 90ml ramekins
Heavy Cream 200g
Milk 100g
Egg yolk 50g
Sugar 35g
Vanilla Bean 0.3 pod
① Add half the sugar, heavy cream, milk and vanilla seeds into a saucepan and heat it up to infuse the vanilla.
② Meanwhile, add the other half of the sugar to the egg yolk and whisk.
③ Once step 1 is ready, let it cool down to around 60℃ and pour it into step 2 (tempering)
④ Pass it through a sieve and pour it into the ramekins.
⑤ Bake in a water bath/Bain-marie at 135℃ for 35mins (baking time would be longer for larger ramekins)
⑥ Always, sprinkle sugar and sugar torch it just before serving.
*If you do not have a blowtorch, you can caramelize the sugar (watch the link: How a pastry chef makes CARAMEL | Eas...) and pour it on top of the chilled crème brûlée.
How to store: Never freeze crème brûlée. Keep in the fridge up to 3 days.
---------------------------------------------------
★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Silicone Mat: Silpat
Perforated Silicone Mat (Mesh): Silpat
Handmixer: Luxel or Tornado
Hand Blender: Bamix
★SUBSCRIBE to my Channel★
@hanbitcho
★Online Classes★
For more online classes please visit: https://sugarlane.kr/english
★Instagram★
Instagram: sugarlane.korea
★슈가레인 베이킹 스튜디오 수강 문의★
https://blog.naver.com/oasis8jd
#cremebrulee #pudding #sugarlane #조한빛 #슈가레인
3 سال پیش
در تاریخ 1400/05/27 منتشر شده
است.
83,800
بـار بازدید شده