The Crème Brûlée
How to make
The crème brûlée is a specialty of French pastry similar, although not equal, to our Catalan cream. It literally translates as burnt cream, and is that traditionally a thin layer of toasted sugar on its surface gives it a crisp point that makes it delicious.
It was about 1691 when the first mentions about a sweet cream made with milk and eggs, and so, with few variations comes the crème brûlée to our days as an irresistible pleasure, and also very easy to prepare.
Ingredients for four people
200 g of whole milk, 100 g of egg yolks, 75 g of white sugar, 250 g of cream, cinnamon in branch, brown sugar to requemar
How to make créme brûlée
We will start boiling the milk and the cream in a saucepan along with the cinnamon stick. Once it boils, let it sit for half an hour, covering the saucepan to infuse the cinnamon. Preheat the oven to 100 degrees with heat up and down.
In another bowl beat the yolks together with the sugar, and incorporate the milk and cream by pouring it through a strainer.
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