{"id":269,"date":"2023-10-28T19:15:42","date_gmt":"2023-10-28T19:15:42","guid":{"rendered":"https:\/\/www.grandmothers-recipes.top\/?p=269"},"modified":"2023-10-28T19:15:42","modified_gmt":"2023-10-28T19:15:42","slug":"creme-brulee-original-recipe-from-france","status":"publish","type":"post","link":"https:\/\/www.grandmothers-recipes.top\/?p=269","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e: original recipe from France"},"content":{"rendered":"\n
\n\n\n\n

Ingredients<\/h2>\n\n\n\n

for<\/p>\n\n\n\n

400 ml<\/td>Cream with high fat content<\/td><\/tr>
140 ml<\/td>Whole milk<\/td><\/tr>
85 g<\/td>Sugar, brown or white<\/td><\/tr>
5<\/td>Yolk<\/td><\/tr>
1<\/td>vanilla bean(s), the marrow, possibly also some liquid vanilla essence<\/td><\/tr>
<\/td>Lemon zest<\/td><\/tr>
<\/td>Sugar, fine, white, for caramelizing<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

Nutritional values per serving<\/h2>\n\n\n\n

Kcal<\/h5>\n\n\n\n

302<\/p>\n\n\n\n

Protein<\/h5>\n\n\n\n

7.81 g<\/p>\n\n\n\n

Fat<\/h5>\n\n\n\n

18.04 g<\/p>\n\n\n\n

Coal hydr.<\/h5>\n\n\n\n

27.27 g<\/p>\n\n\n\n

\n\n\n\n

Preparation<\/h2>\n\n\n\n

\ue192<\/em> Working time: approx. 20 minutes \ue192<\/em> Resting time approx. 4 hours \ue192<\/em> Cooking\/baking time approx. 55 minutes \ue192<\/em> Total time approx. 5 hours 15 minutes<\/small><\/p>\n\n\n\n

After a long series of self-experiments, here is the optimized recipe:<\/p>\n\n\n\n

Whisk together the cream, milk and egg yolks and mix with the rest of the ingredients (never put the sugar on top of the unbeaten egg yolk, because this will give nasty little sugar-yolk crumbs that won’t dissolve completely). Now let everything steep for at least 30 minutes (you can also do it overnight).<\/p>\n\n\n\n

Pour into refractory ramekins (4 larger ramekins for 4 greedy cr\u00e8me brul\u00e9e fans, or 6 smaller ones) and place in the grease pan of the oven preheated to 150\u00b0C on the middle shelf. Fill the fat pan to the brim with boiling water and let the cream set for 55 minutes. The top becomes a little blistered and brown, but it doesn’t matter.<\/p>\n\n\n\n

Let the ramekins cool down (the mixture is still wobbly straight from the oven, but this changes when it is cold) and cool in the fridge for at least 2 hours (also works overnight). I put the cream in the freezer again before brewing (caramelizing) so that it is really nice and cold.Now add the crunchy caramel layer. I spread about 1 tablespoon of fine, white sugar on each ramekin (you can also use brown sugar – but be careful, it burns faster) and flame it slowly and evenly with a flamb\u00e9 burner (Candyman) until a smooth layer has formed. It should also work under the oven grill, but I don’t have any experience with that.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients for 400 ml Cream with high fat content 140 ml Whole milk 85 g Sugar, brown or white 5 Yolk 1 vanilla bean(s), the marrow, possibly also some liquid […]<\/p>\n","protected":false},"author":2,"featured_media":270,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\nCr\u00e8me br\u00fbl\u00e9e: original recipe from France - Grandmothers-recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.grandmothers-recipes.top\/?p=269\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00e8me br\u00fbl\u00e9e: original recipe from France - 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