Creme brulee
creme brulee through history
Did you know that crème brûlée is a French invention that dates back to the 17th century? After falling into oblivion, it made a remarkable reappearance on restaurant tables twenty years ago to the delight of gourmets.
The exact origin of the Creme brulee remains unknown. Even if French, Spanish and English dispute the origin of Creme brulee, the first written historical reference is French in the work published in 1691, New royal and bourgeois cook, by cook François Massialot (1660-1733).
In the 17th century, dishes were served at the table in three courses. By the time the guests used each dish, they had plenty of time to cool. During a meal that the little Philippe d'Orléans, the young brother of Louis XIV, was passionate about cooking, he complained to his chef François Massialot that his cream was too cold. The cook then had the idea of applying a hot iron on top of this sugar cream to heat it up. This action had the result of burning and caramelizing the sugar on the surface without heating the cream below. This hot-cold contrast pleased Philippe d'Orléans so much that he asked for more. Creme brulee was born...
vanilla creme brulee recipe
a classic dessert that is very easy to make at home, has a creamy texture, an incomparable vanilla flavor, and a thin layer of crunchy caramel... I'm sure that once you try it, you'll love it :). Personalize this dessert with cocoa powder, matcha tea, or rose water, for example!
ingredients
50 cl of whole liquid fresh cream
100g sugar
6 egg yolks
6 tbsp. tablespoon brown sugar or brown sugar
1 vanilla pod
ramekins and kitchen torch...
Recipe steps
Cut the vanilla pod in half to extract the seeds
Heat the cream over low heat with the cloves and leave to infuse
Vigorously beat the yolks and the sugar + the vanilla seeds to obtain a frothy mixture
Gradually pour the lukewarm and filtered cream over the yolk/sugar mixture, mixing continuously
Preheat the oven to 320°F.
Place the cream in the ramekins, and cook in a bain-marie for 30 to 35 minutes, the cream should quiver like a flan
Take out of the oven, put the creams in the fridge for at least 4 hours
Pour a layer of sugar on top and let caramelize with your blowtorch.
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