Exquisite creme brulee was born in the one 7th century. The British and Spaniards are still arguing about which cream recipe – English or Catalan laid the foundation of this French dessert. In one all agree that this sweet masterpiece was created by a French chef Francois Messialo, who lived in England for a long time and many traveled, including in Catalonia. Anyway, this wonderful french dessert has earned worldwide recognition and популярен и по сей день. 
Time: 50 мин. plus time solidification Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 3/4 Art. whipping cream (30-35%)
- 1 vanilla pod or 1 tbsp. l vanilla paste
- 4 large egg yolks
- 1 large whole egg
- 3/4 Art. sugar, and optionally for crust
Recipes with similar ingredients: eggs, cream, vanilla extract
Recipe preparation:
- Preheat the oven to 160 ° C and place 6 ramekins or other 170 gr large baking tins with walls above the walls of the ramamen.
- Preheat the cream with the vanilla pulp over a moderate low heat (itself add vanilla bean too if you want). If you using vanilla paste, then stir it with a whisk in cream and heat up. Heat the cream for about 5 minutes, without giving them to boil.
- In a separate bowl, whisk egg yolks, a whole egg and sugar. Slowly pour hot cream to them, without stopping stir (but not too vigorously) until the cream is fully added. Strain, and then ladle or directly pour on the ramekins. If on the surface of the custard small bubbles formed, pierce them with the tip of the paper towels (bubbles prevent the formation of a uniform brown sugar crust).
- Pour boiling water around the ramekins so that it rose to the middle of the molds and carefully put this construction in the oven. Bake the cream for about 30 minutes, until it grabs around the edges but still shakes a bit if gently move the mold. Let the cream cool for 10 minutes. in water bath, after which, with a kitchen towel or potholders, rearrange the molds on the wire rack so that they are completely have cooled down. Keep the cream in the refrigerator for at least a min. 3 hours.
- To serve: sprinkle each tin with a thin cream a layer of sugar. Gently light the gas burner and melt sugar, moving the burner back and forth at a distance of 2.5-5 cm. from cream. Pour another thin layer of sugar on top of the previous and also go over it with a burner, repeat 2 more times or until get the desired crust. Serve right away. Cream without sugar crusts can be stored in the refrigerator for up to 2 days.
