Looking for an easy to make and economical dessert ?
So, imagine a beautiful golden and caramelized crust, combined with a smooth and melting cream...
The crème brûlée can be savored cold or lukewarm and all its success lies in the caramelization phase.
Find out how to prepare this delicious, simple dessert in a jiffy! You will see, it is irresistible.
- 5 egg yolks
- ½ liter of liquid fresh cream
- ½ liter of milk
- 200g caster sugar
- 100 g brown sugar (brown sugar)
- 1 vanilla pod
Preparation: 10 min - Cooking: 1 hour
1. In a bowl, mix the egg yolks and powdered sugar with a whisk.
2. Pour the milk into a saucepan.
3. Split the vanilla pod in half. Then scrape the seeds and drop into the pot of milk.
4. Heat slowly. Then pour the hot milk over my egg yolks and whisk my mixture.
5. Add the cream and whisk vigorously again.
6. Let the mixture cool to room temperature, then refrigerate for 1 hour.
7. Preheat my oven to 110°C and carefully pour the mixture into terracotta ramekins.
8. Bake 1 hour :the cream should be trembling, just set.
9. Then let cool to room temperature before putting my creams in the fridge.
10. Before serving, sprinkle the ramekins with brown sugar and caramelize under the broiler for a few minutes.
And there you have it, you have made a delicious crème brûlée :-)
Easy, quick and so delicious, right?
It's a cheap dessert that everyone appreciates.
In addition, it is light.
And after a hearty meal, it's always nicer to finish on a light sweet note.
It is also an economical dessert and can be prepared in advance.
Which is very practical when you receive guests!
To caramelize your creams, you have 3 techniques:
1. The one I use and which consists of placing your creams under the broiler of your oven.
A little slow, however, it gives you an excellent result.
2. You can also use a small pastry blowtorch which will allow you to caramelize your creams more quickly. But be careful not to get too close to the flames of the sugar otherwise it will burn instead of caramelizing!
3. The third technique if you don't have a torch is to put sugar on it, pour a few drops of alcohol and flambé. Check out the trick here.
- 5 egg yolks:€1.25
- ½ liter of liquid crème fraîche:€2.90 per liter or €1.45
- ½ liter of milk:€0.71 per liter or €0.35
- 200 g of powdered sugar:€1.19 per kilo, i.e. €0.24
- 100 g of brown sugar:€2.28 per kilo, i.e. €0.23
- 1 vanilla pod:about 4 g €1.60
Either a crème brûlée costing me €1.28 per person or at €5.12 for 4 people.
