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For a long time I have been looking for the secret of a successful cr\u00e8me br\u00fbl\u00e9e. Obviously it is easy to make a recipe according to what is proposed in the books, but the result is often a cream which is certainly very good but not firm enough for my taste. The basic cream recipe is often fickle, ranging from a one hour to two and a half hour cook time for some ovens!!! I offer you my version which gives a very smooth and firm cream, which resists to caramelization!<\/p>\n

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\n I made many versions until this one 100% unpublished! My secret is the addition of gelatin before baking and whole milk powder, both of which give a wonderful consistency! The other little secret is to pre-cook in custard before baking. This recipe is with vanilla, I will soon propose other creme brulee’s all as delicious!<\/p>\n<\/div>\n

Recipe for 4 people:<\/p>\n

-5 egg yolks<\/b>
\n-50cl of full cream<\/b>
\n-80g of sugar<\/b>
\n-50g of whole milk powder<\/b>
\n-1 vanilla bean<\/b>
\n-1+1\/2 gelatin sheets<\/b>
\n-semolina sugar for caramelizing<\/b><\/p>\n

Preheat oven to 100\u00b0C.<\/i>
\nStart by soaking the gelatin sheets (well the sheet and a half!!) in cold water.<\/i><\/p>\n

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Mix half of the sugar and the yolks.<\/i><\/div>\nBernard’s tip:<\/span><\/b> above all (!!) do not bleach them!!! That would give a foam that we do not want! In almost all the recipes they advise to blanch well and well no I don’t agree!!! The result (after many tries) is much better without this step!<\/i><\/div>\n
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Add the whole milk powder. Mix well without lingering.<\/i><\/div>\n <\/div>\n
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Heat the cream, the other half of the sugar and the vanilla bean split and scraped.<\/i><\/div>\n <\/i><\/div>\n $\"Creme$ <\/i><\/a><\/div>\n
<\/i><\/div>\nAt the first boil, remove from heat and pour over the yolk\/sugar\/milk powder mixture.<\/i><\/div>\n <\/i><\/div>\n $\"Creme$ <\/i><\/a><\/div>\n <\/i><\/div>\nReturn to low heat and cook like a custard, i.e. do not boil it and stop when it coats the wooden spoon with a layer of cream. Remove from heat, remove vanilla bean, run a hand blender through the cream for three or four minutes (this will even out the cream) then add the gelatin, well wrung out and mix well.<\/i><\/div>\n
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$\"Creme$ <\/i><\/a><\/div>\n <\/i><\/div>\nThe cream is ready to be baked. With the cooking in custard and the addition of gelatine, the cream is almost ready but if we stop there we will obtain a pannacotta a little too liquid, therefore a small passage in the oven is necessary. Bake at 100\u00b0C for 50 minutes.<\/i><\/div>\n
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Once the creams have cooled, place them in the refrigerator for at least 5 hours, with overnight being best!<\/i><\/div>\nFor the caramelization I prefer 1000 times the professional flashlight because the small ones take too much time to caramelize the whole surface of the cream. There is also the iron, but I do not find it practical, and to pass the cream under the grill of the furnace is really the last option to choose because there it is all the cream which passes again to heat and thus makes it liquid again!<\/i><\/div>\n

\n Bernard’s advice:<\/span>
\n<\/b> I prefer white caster sugar, brown sugar will take longer to caramelize because the grains of sugar are larger, and so by the time it caramelizes, the cream will be warm!<\/i><\/div>\n <\/div>\n
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Sprinkle sugar over the entire surface of the cream, then burn with the flashlight over the entire surface.<\/div>\n
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I put it back in the fridge for half an hour to firm up again, but it can be served right away!<\/i><\/div>\n <\/div>\n
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Cr\u00e8me br\u00fbl\u00e9e<\/h2>\n
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Depuis longtemps je cherche le secret d\u2019une cr\u00e8me br\u00fbl\u00e9e r\u00e9ussie. \u00c9videmment il est facile de r\u00e9ussir une recette d\u2019apr\u00e8s ce qui est propos\u00e9 dans les livres, mais le r\u00e9sultat est souvent une cr\u00e8me certes tr\u00e8s bonne mais \u00e0 mon go\u00fbt pas assez ferme. La recette de cr\u00e8me basique est souvent capricieuse, allant d\u2019une cuisson d\u2019une heure \u00e0 deux heures trente pour certains fours!! Je vous propose ma version qui donne une cr\u00e8me tr\u00e8s onctueuse et ferme, qui r\u00e9siste \u00e0 la caram\u00e9lisation!<\/span>
<\/div>J\u2019ai r\u00e9alis\u00e9 beaucoup de versions jusqu\u2019\u00e0 celle ci 100% in\u00e9dite!! Mon secret est l\u2019ajout de g\u00e9latine avant cuisson au four et de poudre de lait entier, les deux donnant une consistance merveilleuse! L\u2019autre petit secret est de pr\u00e9-cuire en cr\u00e8me anglaise avant le passage au four. Cette recette est \u00e0 la vanille, je proposerai bient\u00f4t d\u2019autres cr\u00e8mes br\u00fbl\u00e9es toutes aussi d\u00e9licieuses!<\/span><\/div>\n
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