Cream Brulée 06

Ingredients for Cream Brulée 06

Instructions for Cream Brulée 06

To prepare the Cream Brulée 06 recipe, please follow these instructions:

Scrape the grains out of the vanilla rods and mix with sugar and egg yolks. Stir it slowly and calmly with a whipping until it turns white. It should not be foamed, therefore, no electrical whistles are used.

Stir the milk and finally pour in. Let the cream rest for 1 hour, do not touch!

Remove the foam on the surface (otherwise there are small bubbles in the cream!) Divide the cream into low bowls (1 1/2 -2cm) so the cream layer does not get too high and behind the cream in the oven at approx. 90 ° until it is almost stiff. Notice with a finger, the cream must "tremble" and still seem almost fluid in the middle.

Do not use hot air, it gives a "crust".

Cool completely. Sprinkle a thin layer of sugar over and grill underneath until it melts / caramelises. It is important but difficult that the thin sugar layer turns into completely crisp caramel without the cream becoming hot. For this use, a small gas burner is usually used. The dessert is served with a little fruit.