Crème Brulee

"Today, England and France still argue over where Crème brûlée originated from but we`d only like to spend our time eating it."
Cooking20 min.
Тotal20 min.
Servings4 pcs
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  • cream - 2 1/2 cups
  • eggs - 4
  • brown sugar

How to cook

Separate the egg yolks from the egg whites. Put the cream in a pot and bring it to a boil for about 30 seconds, pour the egg yolks in immediately and mix well with a mixer.

Put the mixture back into the pot and bring it to a boil. Stir the until it thickens and begins to stick to the spoon. Then pour it into a shallow dish for cooking and leave it in the refrigerator overnight.

Two hours before serving, sprinkle the cold cream evenly with the caramelized sugar. Caramelize it in a preheated grill at maximum temperature.

Caramelize the sugar like a smooth crust on top of the cream. You may need to rotate the container with cream on the grill to get a uniform color.

Important: This process needs to happen quickly in order to caramelize the sugar on top and for the cream to remain cold and hard on the inside.


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