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Main Ingredients | Cream, Sugar |
Cuisine | French |
Course | Desserts |
Prep Time | 31-40 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Creme Brulee
- 500 millilitre Cream
- 4 Sugar
- 1 Egg
- 1 cup + 1 Sugar
- 1/2 teaspoon Vanilla essence
- 6 tablespoons Demerara sugar
Method
- Heat the cream in a pan till it reaches the boiling point. Set aside to cool.
- Place the egg yolks and whole egg in a bowl, add all the sugar and mix. Cook over a double boiler, or in a heatproof bowl over a pan of simmering water, till the sugar dissolves, making sure that the eggs do not scramble. Add the egg mixture to the cream
- Preheat oven to 180°C/350º F/Gas Mark 4. Add the vanilla essence to the cream mixture and mix well. Strain the entire mixture into another bowl. Pour the cream mixture into four ramekin moulds.
- Cover each mould with aluminum foil and pierce to allow steam to escape. Pour some water into a deep baking tray.
- Place the moulds in the water bath and place the tray in the oven. Bake for twenty to twenty-five minutes. Remove from the oven, take the moulds out of the water bath and allow them to cool completely.
- Chill in the refrigerator. Just before serving sprinkle a tablespoon of Demerara sugar over the set custard in each of the moulds and caramelise the sugar with the torch.
- Serve immediately.
Nutrition Info
Calories | 2657 |
Carbohydrates | 348.5 |
Protein | 18.1 |
Fat | 132 |
Other Fiber | Vitamin B12- 6.2mcg |
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