How to Make Brulee Cream |

If you are looking for the best way to make brulee cream and to look perfect with you, follow the following step-by-step lines on how to make a rich and creamy brulee cream.

How to make Borleigh cream:

This amount is enough for 6 people.

Cream Ingredients:

– 2 cups of thick cream.

– 10 tablespoons of sugar. Separated.

– 1 teaspoon of vanilla liquid.

4 large egg yolks.

-. Teaspoon vanilla liquid.

-. Teaspoon of salt.

Sugar layer ingredients:

4 tablespoons sugar, 2 teaspoons for each mold.

How to Make Brulee Cream |

How to prepare:

1- Preheat the oven to 164 degrees Celsius with the oven shelf in the middle and in a pan place 6 molds and place them on one side.

2- In a medium saucepan, mix the cream with 4 tablespoons of sugar, vanilla and salt and stir together over medium heat until they start to boil.

Once the cream starts to simmer on low heat, remove the pot from the heat.

3- In a bowl, mix the egg yolks with 6 tablespoons of sugar and beat well together.

4- While constantly beating the egg yolks, slowly add 1 tablespoon (about ¼ or 1/3 cup) of the hot cream and as long as you are slowly adding the cream, continue beating until all the cream is gone. then add the vanilla.

Drain the mixture through a fine mesh sieve to get rid of the small pieces of eggs present in the mixture.

After this stage, the cream can be stored in the refrigerator for 5 days before baking.

5- Divide the cream mixture between the molds and fill each pan to the inside edge, or around ¾ of the pan.

6- Fill the pan with boiling water until the water reaches 2/3 of the sides of the molds, avoiding water from coming on top of the cream.

7- Place the cream pan in the oven and bake for 38-40 minutes.

8- Remove the cream from the oven and let it cool in water so that it can be safely removed from the pan, about 15 minutes. Cover with plastic wrap and store in the refrigerator for at least 4 hours before serving. you can leave it in the fridge for up to 4 days.

9- When the cream is ready to serve, take it out of the fridge, sprinkle the surface of the cream evenly with about 1 tablespoon of sugar and make sure you roll the mold and sprinkle to make sure the sugar covers the surface. equally.

10- Turn on the torch and keep about 4 centimeters away from the surface and with a circular motion burn the sugar by moving the torch all over the surface, the sugar will start to accumulate first and then it will freeze and harden and brittle crust, then sprinkle a small sugar pendant and burn with flame in the same way.

11- Let the borlais cream cool for 2 minutes and serve for up to 20 minutes.

12- When eating, use the hanging letter to break the surface of the solid sugar and take it with the cream and make sure that in each hanging you get a layer of crumbly sugar with the creamy cream to feel the taste. of delicious mixture.

Method and videos:

Tips for making the perfect brulee cream:

The main problems that can arise with borlais cream, not as we want, are the 3 things we need: hardening of eggs, cooking cream, burning sugar properly.

Egg hardening:

When you add the hot cream mixture to the egg yolks, you need to slowly raise the temperature of the eggs to the temperature of the cream to prevent the eggs from coagulating, which is called hardening.

And to do this, bring a spoonful, fill each time and slowly sprinkle the hot cream with it on the egg mass continuing to beat and add the cream this way gradually until the amount of cream is removed.Very small, no problem , but if the mixture starts to look like scrambled eggs, then in this case you will have to start from scratch and new with another mixture, all you will do is just add the hot cream gradually and he will come out with you immediately.

Once you have added all the cream to the eggs, drain the mixture to remove the small egg particles.

Cooking with cream:

The cream can go from perfect cooking to overcooking in an instant, and to make sure the cream cooks slowly and evenly, cook in a hot water bath.

Fill the molds with the cream, place the top of a baking tray, then fill the baking tray with hot water, up to 2/3 of the length of the sides of your molds, and then place the baking tray in the oven. If you follow these steps, the cream will come out with you soft and creamy.

But since different ovens are different, the result may vary with you, even if you follow the steps we mentioned, we will show you other things you need to do in order to look right with you.

You can make small holes in a piece of aluminum foil to allow the steam to come out and cover the tray with it, this helps control the temperature and consequently the consistency of the cream.

To prevent the cream from heating up too quickly from the bottom up, place the molds on a kitchen towel in the water bath, which will prevent the molds from floating above the water.

An important thing to keep in mind is that the cream remains soft and perfect. After you beat the cream and the eggs together, a little foam will form on the surface, if you do not remove this foam, once the cream is leveled. , all these bubbles will burst and make the surface of the cream feel uneven, so you should foam it over the cream after you have filtered the mixture and before pouring it into the mold.

To know if the cream is well leveled or not, when you tap from the side and it all shakes like a few, if the sides just shake and its center shrinks a bit, it means it is not ready yet and it is not leveled well yet, also when you touch the cream from the text comfortably, it should come off for a while, you will continue not to add cream to it and its color is supposed to remain homogeneous without any brown stain and its surface remains glossy.

Uncooked cream can be stored in the refrigerator after covering it for 5 days before baking in the oven and you can store it in the refrigerator after baking covered for 4 days and at the time of serving take it out and make a layer of sugar. on it, but once you make the sugar, you have to serve it after 20 minutes, because if sugar is preferred for a long time, it absorbs moisture and the crunchy layer will soften.

Burnt sugar:

Once you have baked the cream and cooled it, it is time for the sugar step, which is to sprinkle some sugar over the cream and use a torch to melt the sugar until it takes on a brown color and has a strong, brittle crust.

Do not put a large amount of sugar, because the crust will start to burn before the sugar melts evenly, so a simple sprinkling of sugar will melt easily and evenly and you will have a perfect result.

All you have to do is sprinkle the cream with sugar, about 1 teaspoon of granulated sugar and roll the cream pan while sprinkling the sugar so that the surface is evenly covered.

Turn on the torch and keep about 4 inches away from the surface of the sugar. Ignite the chili and start burning the sugar using a circular motion. Move the torch over the surface. At first the sugar will start to accumulate and then it will freeze into a strong and brittle sugar crust and keep the sugar color in light golden color because everything that burns you sugar The color will be dark and the taste will be bitter.If you do not have a torch to burn the sugar, you can put it in the oven under the grill, but of course using the stove will give you a better result.

Then sprinkle with another small spoonful of sugar and repeat the same step you missed.

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