Burnt sugar cream

Crème brûlée: a classic and beloved dessert with a rich history and unmistakable flavor. This simple yet elegant recipe is perfect for any occasion, from festive meals to relaxing evenings at home. With a delicious layer of caramel on top and a velvety texture, crème brûlée is sure to win the hearts of your loved ones.

Preparation time:
- Active time: 20 minutes
- Baking time: 50 minutes
- Total time: 1 hour and 10 minutes
- Servings: 8

Necessary ingredients:
- 6 large eggs
- 12 tablespoons granulated sugar
- 2 packets of vanilla sugar or 1 tablespoon of vanilla extract
- 1 liter of cold milk (preferably whole)
- A pinch of salt

Necessary utensils:
- A saucepan for caramelizing
- A large mixing bowl
- A whisk or mixer
- A baking dish (or a heat-resistant container)
- A sieve (optional, for filtering the mixture)

Step by step:

1. Preparing the caramel: Start by placing the 6 tablespoons of sugar in a saucepan over medium heat. Caramelize the sugar, gently swirling the pan from time to time, until the sugar turns a golden color. Be careful! Do not insist too long, as it can quickly become bitter. Once you have achieved a beautiful hue, swirl the pan to coat the sides with the formed caramel. Allow it to cool completely, so it forms a solid film on the bottom of the pan.

2. Preparing the mixture: In a large bowl, beat the 6 eggs with a pinch of salt and the remaining granulated sugar until the mixture becomes smooth and fluffy. Add the cold milk and vanilla extract, continuing to mix. If you used vanilla sugar, make sure it is well incorporated.

3. Assembling: When the caramel has cooled, pour the egg, sugar, and milk mixture into the caramelized pan, being careful not to disturb the caramel layer. If desired, you can strain the mixture through a sieve for an even finer texture.

4. Baking: Preheat the oven to 180-200 degrees Celsius. Place the pan with the crème brûlée in a larger baking dish filled with hot water (bain-marie). This will help the cream bake evenly. Bake for about 50 minutes or until the cream is firm in the center but slightly wobbly at the edges.

5. Cooling: After baking, remove the pan from the oven and let it cool at room temperature, then refrigerate for at least 2 hours, ideally overnight. This resting time will allow the flavors to develop and integrate perfectly.

6. Serving: When you are ready to serve the crème brûlée, carefully invert it onto a platter. You can decorate with fresh fruits, mint, or even some toasted nuts for a contrast of textures.

Helpful tips:
- Sugar: Use good quality sugar to achieve a richer and more flavorful caramel.
- Milk: Whole milk provides better creaminess, but you can also use skim milk if you prefer a lighter version.
- Vanilla: If you have it on hand, a fresh vanilla bean is excellent. Cut it lengthwise and add the seeds to the mixture.

Healthy version:
If you want to make a more figure-friendly version, you can replace the sugar with natural sweeteners like stevia or erythritol. You can also use almond milk or coconut milk for a distinct flavor.

Nutritional benefits:
This cream is rich in protein due to the eggs and contains calcium from the milk, making it a good source of energy. However, moderate consumption is recommended due to the sugar content.

Frequently asked questions:
- Can I use farm eggs? Yes, farm eggs can add a more intense flavor and a richer yolk.
- Can crème brûlée be frozen? It is not recommended, as the texture can change. It is better to consume it fresh.
- What drinks pair well with crème brûlée? A flavored coffee or a sweet wine can perfectly complement the taste of this dessert.

In conclusion, crème brûlée is a dessert that combines simplicity with refinement. With each spoonful, you will enjoy its sweet taste and velvety texture. Don’t hesitate to experiment with flavors and add a touch of creativity to your recipe. Try serving it at your next family gathering or with friends and let them enjoy this classic delicacy. Bon appétit!

 Ingredients: 6 eggs, 12 tablespoons of sugar, 2 packets of vanilla sugar or 1 tablespoon of vanilla extract (I made my own extract), 1 liter of milk, a pinch of salt.

 Tags:  burnt sugar cream