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Amour et crème brulée


Weekend stretches itself in an enormous smile.
Everything is genuine, unique and perfect.
Ah, L’Amour…


Crème Brûlée

Serves 8 (170 ml ramekins):

1 l cream (35% fat)
2 vanilla beans
12 egg yolks
180 g sugar
Brown or granulated sugar to caramelize top.

In a medium-sized saucepan bring to boil over low heat the heavy cream combined with the vanilla beans and the vanilla beans’ seeds.
Remove from heat and let it rest for 15-30 minutes.
Remove vanilla beans.
Whisk the egg yolks with the sugar until thick.
Gently pour the cream over the egg mixture while stirring.
Bring to low heat until the mixture sticks t the back of a spoon.
The mixture shouldn’t boil (ideally it should be below 85ºC).
Remove from heat and pour the mixture into the ramekins.
Cover with film wrap and refrigerate overnight.
To serve put a thin layer of granulated or brown sugar atop each custard.and use a blow torch to caramelize it.
This should be a quick procedure to avoid the heating of the crème.
Ramekins could be refrigerated for 1 hour (maximum).



8 Responses to “Amour et crème brulée”

  1. Marija em 3 March, 2009

    Whenever, I come here, I just get speechless. I try to comment, but can’t. It’s just not good enough :)

    So, I just called to say I looove your blog :)

  2. Y em 3 March, 2009

    Gorgeous photos! Love that little milk jug :) I heart creme brulee too!

  3. Jennifer em 3 March, 2009

    I am in awe of your photos! You capture such pure elegance in each! Lovely recipe!!

  4. cindy em 3 March, 2009

    beautiful and so simple.

  5. kim em 3 March, 2009

    oh this just looks beautiful! i love creme brulee, it’s my favorite dessert. great job & photos!

  6. Aran em 4 March, 2009

    gorgeous tones!

  7. Rachel@fairycakeheaven em 4 March, 2009

    oooo gorgeous, you can’t beat a classic creme brulee!!

  8. aDELINA em 4 March, 2009

    LOOOOOOOVE your creations, as always!

    Want to jump inside your beautiful creme brulee and Swim in it!

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