Monday, 26 September 2011

ORIGINAL CREME BRULEE

[ I N  D E S S E R T ]

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  [ I N G R E D I E N T S ]

450ml Double Cream
50ml  whole milk
2 vanilla pods, split, seeds scraped out (or a few drops vanilla extract)
5 free-range eggs
75g caster sugar 
Granulated Sugar (topping)
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 [ D I R E C T I O N S ]


  1. Preheat the oven to 150C/300F. Pour the cream and the milk into a heavy-bottomed pan over a medium heat and bring to a simmer.

  2. Split the vanilla pods down the middle with a sharp knife. Scrape out the seeds with the knife and add the seeds and the pods (or the vanilla extract) to the cream and milk mixture. Stir well to combine.
  3. Separate the egg yolks and egg whites. Only the yolks are used in this recipe, so you can use the egg whites for another dish or freeze them for future use.

  4. Pour the caster sugar into the bowl with the yolks. Whisk together the egg yolks and the caster sugar until well combined.

  5. When the cream and milk mixture is coming up to a simmer, pour it (including the vanilla pods, if using) into the bowl with the egg yolk mixture. Stir thoroughly for a minute or two to dissolve the sugar. At this stage, you can chill the mixture in the fridge and make the brulees the following day, or carry on with the recipe.

  6. Ladle the brûlée mixture into the serving dish (or dishes). Discard the vanilla pods.

  7. Place the crème brûlée dishes into a deep baking tray and pour hot water into the tray, until the water reaches halfway up the sides of the dishes (this is called a bain-marie).

  8. Place the bain-marie into the preheated oven and cook the creme brulees for about 30-35 minutes, until set firm but still with a slight wobble. Allow to cool. You can place the brûlées in the fridge at this stage if you're not serving them immediately.

  9. For the topping, sprinkle half of the remaining caster sugar on top of the brûlées. Heat the surface with a mini-blowtorch until it forms a thin layer of caramel.

  10. Sprinkle over the rest of the sugar in a final layer and caramelise with the mini-blowtorch once again, to form a thick crunchy layer. The crème brûlées are ready to serve immediately or in 2-3 hours.
 CHINESE TRANSLATION
傳統焦糖燉旦
材料:厚忌廉 450ml, 全脂奶 50ml,
雲尼拿豆 2 條(可用雲尼拿香油數滴代替)
雞旦 5 只, 幼沙糖 75克,粗沙糖適量(焦糖用)
做法:1)預熱烤爐150 度。
用小煲倒入奶及忌廉,慢火煮熱。
2). 用尖刀界開豆莢,刮出豆籽,連莢加入奶中,
攪勻,煮出味。(或用香油代替)
3)雞旦祇用旦黃,旦白留作其他用途。
4). 將旦加入幼糖同拂勻。
5)當奶料一昇起即倒入旦漿內,攪勻至糖全溶化。
(此旦漿可入雪櫃明天用)
6). 在旦漿內取出豆莢,將旦漿分倒入小焗兜內,
放在一長方型焗兜內排好。
7)倒熱水入長方型焗兜至到小焗兜的一半滿。
8). 入焗爐焗30-35分鐘至凝國,而中心仍有動感。
待冷,或入雪拒候用。
9)焗旦已冷卻,面灑上粗糖,用火槍燒糖至焦溶,
成一脆硬面。
10)再灑多一遍粗糖在焦糖面,再燒一次,使脆糖面
加厚。便可上桌供食,可保持2-3小時。

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