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Creme brulee

Creme brulee

the sugar in the cup is caramelized and poured into each shape and the walls are covered.

Beat the eggs with the sugar until it melts, add the starch and vanilla and homogenize!

At the end, pour the milk and mix well.

Pour into molds (aluminum, cups, etc.) 2/3, place in the pan and put water in the pan until half the shapes!

Bake for 30-40 minutes or until browned on top.

Leave to cool and remove from the mold

(I put a knife with a thin blade around it, then shook it a little and turned it over on the plate.


Ingredients

1. Preheat the oven to low heat, then add the sour cream and vanilla pod and its seeds in a saucepan and bring to the boil. When the cream starts to swell, turn off the heat, put the lid on the pan and leave it for 10 minutes.
2. Beat the yolks with the sugar until light in color and creamy. Bring the pan with the cream back to the heat until it becomes hot, then add it little by little over the yolks, stirring constantly to avoid the yolks coagulating. Add the 2 tablespoons of mascarpone and mix.
3. Pour the cream obtained through a strainer into 4 glass bowls large enough. Place the bowls in a tray high enough so that you can put water up to half the height of the bowl composition. Put the pan in the oven over low heat for

45 minutes.
4. Remove the tray from the oven and check the burnt sugar cream. If it moves like a jelly when you move the bowls, it still needs to be baked. If it's firm to the touch, it's done enough.
5. Sprinkle 1-2 tablespoons of sugar in each bowl and distribute it evenly.
Twist a spoon (one that you don't care much about), so that the handle is almost vertical, but the spoon remains horizontal (resembling a polish). Heat it for 5 minutes over medium heat and, being careful not to burn yourself, place it on each surface covered with sugar from the bowls. It is necessary to heat the spoon several times to caramelize all the sugar, and before putting it on the heat each time, wash the spoon well.

✽ Keep in mind that the dessert remains crispy for a maximum of one hour after caramelization.

✽ Mascarpone is not a mandatory ingredient, but it gives the dessert a richer and creamier taste.


ingredients:

500g milk
4 eggs
4 tablespoons caster sugar
8 tablespoons caster sugar
2 packets of vanilla sugar
lemon peel


Method of preparation
:

In a saucepan, caramelize the sugar and, as it is liquid, distribute it over the entire surface of the bowl, then leave it to cool. Meanwhile, mix the yolks with the 8 tablespoons of sugar and the vanilla sugar sachets. Incorporate immediately with the beaten egg whites.

Then, you have to mix the previously boiled milk with the resulting mix, then pour the whole mixture into the pan with the caramelized sugar.

Leave everything in the oven for 40 minutes, until Creme brulee will get a beautiful golden tint.


Burnt sugar cream in a glass

  • Servings: 4 people
  • Preparation time: 25min
  • Cooking time: 60min
  • Calories: -
  • Difficulty: Easy

Burnt sugar cream, simple recipe for a fine and creamy dessert by the glass. Because I really liked it, I made this dessert twice. The first time I divided the cream into 6 250ml glasses, but I reduced the amount of caramel, I made caramel only from 80g of sugar and 20ml of water, several portions come out but small. The second time I doubled the amount of sugar and water for the caramel, that is, I put 160g of sugar and 40ml of water and I divided the cream into 4 glasses of 250ml each, there are fewer but slightly larger portions. Whichever option you choose, you must take into account the amount of hot water you pour into the pan, it must reach halfway through the glass and must not boil while it stays in the pan in the oven, and the oven temperature must be 150 ° C. .


Ingredients

1. Preheat the oven to low heat, then add the sour cream and vanilla pod and its seeds in a saucepan and bring to the boil. When the cream starts to swell, turn off the heat, put the lid on the pan and leave it for 10 minutes.
2. Beat the yolks with the sugar until light in color and creamy. Bring the pan with the cream back to the heat until it becomes hot, then add it little by little over the yolks, stirring constantly to avoid the yolks coagulating. Add the 2 tablespoons of mascarpone and mix.
3. Pour the cream obtained through a strainer into 4 glass bowls large enough. Place the bowls in a tray high enough so that you can put water up to half the height of the bowl composition. Put the pan in the oven over low heat for

45 minutes.
4. Remove the tray from the oven and check the burnt sugar cream. If it moves like a jelly when you move the bowls, it still needs to be baked. If it's firm to the touch, it's done enough.
5. Sprinkle 1-2 tablespoons of sugar in each bowl and distribute it evenly.
Twist a spoon (one that you don't care much about), so that the handle is almost vertical, but the spoon remains horizontal (resembling a polish). Heat it for 5 minutes over medium heat and, being careful not to burn yourself, place it on each sugar-covered surface in the bowls. It is necessary to heat the spoon several times to caramelize all the sugar, and before putting it on the heat each time, wash the spoon well.

✽ Keep in mind that the dessert remains crispy for a maximum of one hour after caramelization.

✽ Mascarpone is not a mandatory ingredient, but it gives the dessert a richer and creamier taste.


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything at medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg mixture is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything at medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg mixture is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything at medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg composition is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


  1. In each ramekin bowl (8 pots with a diameter of 8 cm) put a tablespoon and a half of sugar. Add a little water (a few drops to a teaspoon) in each bowl. The ramekin dishes are put on the fire and the sugar is caramelized. Do not mix the caramel with any utensils because the sugar will crystallize. Move the ramekin dishes to distribute the caramel nicely. After the caramel is formed, the dishes are set aside and left to cool.
  2. In a bowl, mix the eggs and yolks (do not mix excessively).
  3. Add the 7 tablespoons of sugar to the egg mixture.
  4. Add the 700 ml of water. Stir until smooth.
  5. The mixture of eggs and milk is evenly distributed in the ramekin jars.
  6. Put 2-3 fingers of water in a large pot. Place the ramekin vessels inside. Put the pot on the fire and cover with a lid. Check from time to time that the water does not reach the custard vessels.
  7. Burnt sugar cream, custard will be ready in about 35 & # 8211 40 minutes. For confirmation, the toothpick test will be done.
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Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything on medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg mixture is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.


Burnt sugar cream recipe

Ingredients

Method of preparation

Half of the fine sugar is placed in a larger metal bowl with high edges that can then be placed in the oven. Melt the sugar over low heat and stir from time to time so as not to burn. Melt the sugar until it turns golden.

When it is completely melted, the fire is extinguished and the pan is rotated so that the walls and the bottom of the vessel are half covered in the caramel obtained. Allow the dish to cool to room temperature until the caramel cools well.

Meanwhile, prepare the composition for the cream. Put the eggs in a large bowl, add the remaining sugar, vanilla bean seeds and a pinch of salt and mix everything on medium speed for about 3-4 minutes. Add the cold milk and mix for another minute at medium speed.

The egg composition is poured into the pan with cold caramel and the pan is placed in another larger pan, which is half filled with cold water. Put both pans in the preheated oven at 180 degrees C and let them boil for about an hour.

You know the recipe for the best Diplomat cake?

Every 15 minutes it is important to top up with about 50 ml of cold water in the saucepan with water. This way, you will prevent the water from boiling and you will not get a cream with holes.

When the time has elapsed, the oven is turned off and the caramel cream is left in the bain-marie for another 10 minutes, after which it is removed and left to cool completely to room temperature. When it has cooled well, put it in the fridge where it is stored until the next day.

To place the burnt sugar cream on the plate, carefully peel off the edges of the pan with a knife. Place a large plate with high edges or a plate on top of the pan, as a lid, and with a quick movement quickly pour the cream on the plate. The cream has a lot of syrup and for this reason it needs a deep pan in which to be poured.

The caramel cream is ready. It can be served at any time, because it has an absolutely delicious taste.