Ingredients: - cream 35%, - sugar, - vanilla extract, - egg yolks, salt, brown sugar for crust
Cooking method:
I add a pinch of salt to the cream 1/3 of the total amount of sugar. And I mix everything well. I put on fire and bring to a boil, but do not boil.
Remove from heat, add vanilla extract and mix well. Cover with foil and leave for 15 minutes.
In a separate bowl, I combine the yolks and the remaining sugar, gently mix everything, trying not to drive.
When 15 minutes have passed, I return the cream again to the fire and bring to a boil. Carefully pour the cream into the yolks, stirring all the time.
I immediately pour the mixture into molds. I pour hot water into the mold, being careful not to splash. And I send it to a preheated oven to 165 ° C for 20-25 minutes.
The middle of desserts after baking should be mobile. I transfer the forms to the grid. I let them cool at room temperature and send them to the refrigerator for at least 2 hours.
When serving creme brulee on top, sprinkle with brown sugar, distribute evenly over the entire surface and burn with a gas burner until a caramel crust forms.
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