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).
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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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
Gorgeous photos! Love that little milk jug
I heart creme brulee too!
I am in awe of your photos! You capture such pure elegance in each! Lovely recipe!!
beautiful and so simple.
oh this just looks beautiful! i love creme brulee, it’s my favorite dessert. great job & photos!
gorgeous tones!
oooo gorgeous, you can’t beat a classic creme brulee!!
LOOOOOOOVE your creations, as always!
Want to jump inside your beautiful creme brulee and Swim in it!