Crème Brûlée

跳到食谱

焦糖布丁是一个简单而优雅的甜点you can prepare ahead of time. The creamy custard bakes in a water bath until smooth and spoonable. Top it with sugar and use a torch to create a crisp caramelized surface.

Creme brulee with a spoon on the surface
目录
  1. 香草选择
  2. 烫伤奶油
  3. 菌株更平稳的一致性
  4. Use egg yolks
  5. Temper the eggs
  6. 分配蛋羹
  7. 使用贝恩玛丽烘烤
  8. 检查捐款
  9. 糖选择
  10. Caramelizing the sugar
  11. 没有火炬的焦糖
  12. 其他味道选项
  13. Crème Brûlée Recipe

令人惊叹的CrèmeBrûlée的标志是薄焦糖糖壳的薄层,隐藏在下面的非常柔滑和奶油类香草蛋羹。穿过噼啪作响的表面使甜点变得愉悦和令人兴奋。虽然它看起来很想,但准备很简单!

Crèmebrûlée,也被称为burnt cream没有硬化糖浇头就不会是一样的。焦糖只需要几分钟,我有几个诡计分享,以便您可以在没有手持火炬的情况下加热表面。这种食谱的美丽是您可以提前几天冻蛋羹,以便快速轻松甜点。

香草选择

香草是一种经典的味道,用于增强蛋糕的甜味和香气。我使用全甘蔗豆荚,其含有浓郁的香草素风味化合物的令人难以置信的美味种子。将其拆分在中间,尽可能多地刮掉⅛茶匙。betway必威排球

不要丢弃豆荚!将其添加到奶油中以将味道注入卵碱。微小的斑点也增加了有吸引力的美食外观。如果需要,您可以替代香草提取物或香草豆浆,虽然味道不会变强。我喜欢后者,因为你仍然得到斑点。

食谱资源

烫伤奶油

To create a luxurious custard texture, I use heavy cream. It contains 36% fat, adding a silky mouthfeel without feeling too dense. The milk is scalded or heated to just below a simmer to 180ºF (82ºC). Don’t go any higher, or it will start getting clumpy.

这种热量有助于注入香草豆的味道并将糖溶解在蛋混合物中,因此不会味道颗粒状。允许香草豆脱落至少5分钟的热量,使牛奶略微冷却以防止凝固。

菌株更平稳的一致性

Strain the cream through a fine-mesh sieve. This technique gives the ingredients another chance to become more homogeneous. It also removes any big particles or lumps remaining and helps to disperse the seeds. Alternatively, you can strain the cream after incorporating it with the tempered egg mixture.

Use egg yolks

鸡蛋加厚,因为它在烤箱里烧烤。要创建一个更柔软的布丁纹理,不能坚定,只使用蛋黄。它们含有16%的蛋白质,这将凝固足以使稠度加厚。34%的脂质将增加柔滑的丰富性和闪亮的外观。

Whisk granulated sugar into the egg yolks. This process helps to slow down coagulation when the warm cream is added to prevent curdling. However, don’t let the egg and sugar mixture sit too long. The sugar will absorb the water in the yolks and cause the uncooked egg proteins to clump together.

Temper the eggs

蛋黄凝固并设定在150至160ºF(66至71ºC)之间。我们希望这种情况发生在烤箱中,而不是在制作蛋羹基地时。为了防止蛋黄的蛋白质在热乳膏中的硬化,需要通过回火逐渐加热。略微冷却的烫伤霜以两种较小的¼杯添加剂添加。

Make sure to whisk to prevent hot spots in the egg mixture constantly. Adding the warm milk into a larger volume of colder eggs quickly reduces the temperature so it can smoothly incorporate. The liquid also dilutes the uncooked egg proteins, making it more challenging to solidify so that the remaining liquid can be safely added.

分配蛋羹

对于这个配方,我使用四个4盎司大小的ramekins,它可以持有大约½杯蛋羹。betway必威排球您可以使用浅ramekins等不同大小的容器。然而,更宽的表面积使它们烹饪更快。这个甜点非常颓废,所以你不想大于4盎司或6盎司的ramekins。

Place the cups into a 9×13 metal baking pan. You don’t want to add hot water to glass cookware, or the quick expansion of heat could cause it to shatter. I like to stir the custard to disperse the vanilla seeds right before filling, then once poured into the ramekins to reduce settling.

pouring hot water into a baking dish filled with ramekins

使用贝恩玛丽烘烤

A classic crème brulee recipe calls for the custard to cook using a bain-marie, also called a hot water bath. This method prevents the custard from overcooking the edges and turning rubbery while the center is gradually setting.

确保Ramekins不会触及平移的侧面或彼此。用沸水填充烤盘,从而达到拉姆金斯的侧面,然后在325ºF(163ºC)烘烤约30至40分钟。betway必威排球

检查捐款

最准确的是在中心插入即时读取的温度计。一旦它达到175到178ºF(79到81ºC)就完成了。否则,轻轻摇动冉冉。中心应该有一个非常轻微的蠕动。乳蛋糕将设置在边缘,但并不觉得坚定并反弹。

确保将它们冷却至室温以允许携带烹饪,并在放入冰箱时防止蒸汽和冷凝。在服务最好的一致性之前,您需要至少3个小时的冷却。

cooling creme brulee on a wire rack

糖选择

砂糖容易在表面上蔓延,很好地棕色。一茶匙只是一个精致的紧缩的适当数量,尽管您可能需要更多的表面积。你不想要任何暴露的乳蛋糕斑点,或者火炬会融化它们。

或者,Demerara和Turbinado糖也是受欢迎的选择。他们在杂货店找到粗糙和干燥的红糖,但有点难以找到。

Caramelizing the sugar

Before torching, use paper towels to dry the surface of any excess moisture from storing in the refrigerator. Extra water will prevent the sugar from hardening. Evenly spread the sugar on top, then use a handheld torch to heat. Start at about 3 to 4-inches away, using a circular motion.

The torch is the best method for caramelizing, giving the most control, and even browning. The sugar will harden as it cools down at room temperature in about 5 minutes. Serve it shortly after, or chill for 5 minutes so that the custard beneath can cool down.

没有火炬的焦糖

Using the oven broiler is another option, allowing multiple custards to brown at one time. However, the color change can be uneven and takes more monitoring time. It also heats the custard, losing the cool contrast. I would chill them for about 15 to 30 minutes before serving.

您还可以在热炉灶火焰上加热勺子底部约5分钟,然后触摸糖。betway必威排球随着水分蒸发,你会看到糖蒸汽。这是一个整洁的伎俩,但是你不关心的勺子。betway必威排球这种方法确实工作,但不是均匀的,它确实需要很长时间才能加热几次扣蛋。

其他味道选项

  • 尝试加入即时浓缩咖啡或咖啡,陡峭的柴刀或伯爵灰茶,或者在一些匹配的绿茶粉末中用烫伤的牛奶搅拌。
  • Add cocoa powder or Nutella for a chocolaty taste.
  • 柑橘,如柠檬,橙色或尾部石灰汁,适用于更加馅饼的味道。
  • Add some lavender or anise extract.
  • Liqueurs like爱尔兰奶油,Kalua的Grand Marnier添加了一个漂亮的Boozy笔记。
关闭与被破碎的表面的奶油奶油

热水浴的好处

贝恩玛丽是一种烹饪技术,其中持有热水的容器用于缓慢和轻轻地烹饪放置的物品。由于水不能越热超过212ºF(100ºC),因此它允许稳定温柔地烹饪。这是烘焙奶油烧烤的理想环境,降低了超越外边缘的风险,并变得密集而坚固。

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Crème Brûlée

Homemade crème brûlée is easy to make! Serve up a simple elegant dessert with creamy vanilla custard and a crisp caramelized sugar surface.
4.。7.27.votes
准备时间 15.分钟
厨师时间 30.分钟
总时间 3.hrs4.5.分钟
祭品 4.servings
Course Dessert
Cuisine 法语

Ingredients

  • 1vanilla bean
  • 杯子s稀奶油
  • 5.egg yolkswait to separate
  • ½杯子granulated sugar
  • 4.杯子swater
  • 4.茶匙granulated sugar适合顶部

指示

  • Cut the vanilla bean pod in half lengthwise. Run the back a paring knife along the inside to scrape out the seeds.
  • Set the oven rack to the middle position. Preheat the oven to 325ºF (163ºC).
  • In a medium saucepan, add the heavy cream, vanilla bean seeds, and the pod. Heat on medium-low until the mixture reaches 180ºF (82ºC), about 10 to 12 minutes. Stir occasionally and make sure not to boil. Remove from the heat and allow the vanilla bean to infuse, approximately 5 minutes.
  • Separate the egg yolks from the egg whites. In a medium bowl, add the egg yolks and sugar, gently whisk to incorporate.
  • 在中等碗上设置一个细网筛。慢慢地倒入奶油,刮筛的底部,靠在碗的边缘中,以包含任何香草种子。
  • 逐渐加入1/3杯奶油混合物,同时缓慢地搅拌以掺入蛋混合物中。用另一个1/3杯重复。将剩余的霜加入蛋混合物中,确保刮去碗中的任何香草种子。
  • In a medium saucepan or kettle, add the water and bring it to a boil. Turn off the heat, cover to keep hot. This will be used to make the water bath.
  • 在9x13英寸金属锅内放置四个(4盎司)ramekins。加入前慢慢搅拌蛋混合物。用½杯蛋羹填充每个小柱状,或直到几乎完整。轻轻地搅动每个人分发任何可能沉入底部的香草种子。在表面上弹出任何气泡。
  • 倒入足够的沸水进入烤盘中,以中途上半场上途。小心不要将任何水倒入杯子里。
  • Bake until the crème brulee sets, but still has a slight wiggle in the center, approximately 30 to 40 minutes. After 30 minutes, open the oven and gently tap the sides of the ramekins to check for doness. Bake longer as needed, checking every 5 minutes. The temperature should be between 175 to 178ºF (79 to 81ºC) in the center.
  • 使用烤箱MITT从平底锅上小心地拆下每个列线并将其转移到电线架上。让它们冷却到室温,约45到60分钟。betway必威排球
    Individually wrap each ramekin with plastic and place in the refrigerator for a minimum of 3 hours to set the custard, or refrigerate for up to 3 days.
  • When ready to serve, remove the crème brulee's from the refrigerator. Gently blot any moisture on the surface with a paper towel. Evenly sprinkle 1 teaspoon of granulated sugar over the top of each ramekin. Hold at a slight angle, and gently tap the side so the sugar evenly covers the surface.
  • Using a culinary torch, ignite and hold it 3 to 4 inches from the ramekin. Start along the edges, moving in small circles, until you reach the middle of the custard. Continue this movement until the surface is browned and caramelized, being careful not to overburn the sugar. Repeat with each ramekin.
  • 一旦焦糖,让糖冷却五minutes at room temperature to harden. Alternatively, refrigerate for 5 minutes to cool the warmed custard beneath. The custards can be chilled uncovered for up to 1 hour and still have a hard crust. If desired, the surface can be torched for a few seconds to make the surface crisper.

食谱视频

Notes

  • Vanilla Bean Substitutes2茶匙(10 ml) of vanilla extract or paste
  • 紧张:For an even smoother texture, strain the egg mixture before adding it to the ramekins. Skim the surface of any film or bubbles.
  • Storing:将塑料包裹在塑料中的烤蛋糕,在可重新密封的塑料袋中储存,最多3天。
  • 冷冻:将蛋羹冷却至室温,用保鲜膜紧紧盖住,并放入可重复密封的袋子中。冻结长达一个月。解冻,留在冰箱里过夜。一旦解冻,加入糖并焦齐才能。
  • 在布洛莱尔焦糖化R:将烤箱机架与上部加热元件距离约6英寸。betway必威排球奶油布莱恩将大约4英寸。betway必威排球将Ramekins放在片材盘上,烤高,直到表面是金褐色的,约4到6分钟。betway必威排球检查每分钟,如果需要均匀旋转ramekins,甚至焦糖。
  • 用勺子焦糖化:将不锈钢勺子(您不介意更换颜色)放在高处燃气炉的火焰上。让它热量约5到6分钟。betway必威排球小心!只用手指触摸手柄。将勺子的底部压到糖上。慢慢拖动圆形运动,直到表面是金褐色的。小心地洗掉任何残留的糖并重复剩余的蛋羹。

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Nutrition Facts
Crème Brûlée
每份的量
Calories543. 来自FAT 396的卡路里
% Daily Value*
Fat4.4.g 68%
饱和脂肪26g 130%
胆固醇3.7.3.mg 124%
Sodium50毫克 2%
102毫克 3%
Carbohydrates33G. 11%
糖29g. 3.2%
Protein6g 12%
Vitamin A1837IU 37%
维生素C1mg. 1%
Calcium95mg 10.%
Iron1mg. 6%
*Percent Daily Values are based on a 2000 calorie diet.

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betway必威排球

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Jessica's Secrets: Cooking Made Easy!
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4.CommentsLeave a comment or review

  1. Ivan Somerssays

    我喜欢在蛋羹中使用Grand Marnier以及精细磨碎的橙色ZEST - 在倒在Ramekins中的混合物之前加入Grand Marnier。

  2. Diane Fleischman.says

    优秀的技术和演示。我总是有点恐吓的克里姆布鲁尔埃尔(CrèmeBrulée),但在观看这个视频后,我觉得准备好了。我很感激杰西卡
    Gavin的烹饪知识,技能和能力。黛安F.

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