Preparation. Creme brulee
Prepare a restaurant dish in his kitchen, using the available products and accessories.
- Cream – 500 ml
- Sugar – 245 g
- Water – 30 ml
- Eggs – 6 pieces
- alcohol – 45 ml
To begin, prepare the caramel. Melt the sugar in the water for 7-10 minutes over medium heat. Warm cream over medium heat for 5 minutes. A thin stream, pour the cream into the caramel.
Tip: take the cream 18-20% fat to low-fat dessert turned out.
Separate the whites from the yolks. To avoid an unpleasant taste in the dessert egg, remove the egg yolks with the film. Connect the egg yolks with sugar and lightly mix. A thin stream pour the cream caramel mixture into the egg yolks and mix. The ceramic molds through a strainer pour mass. Cover the pan with a paper towel, place the molds, fill the pan with hot water until the middle of the molds and bake at 140 degrees for 40 minutes. After baking, cool, cover with foil and place in refrigerator for 2 hours.
Tip: it is not necessary to lubricate the mold does for creme brulee. For a more pronounced flavor, add the vanilla, cinnamon and orange peel. The paper towel will help the dessert does not exfoliate.
Before serving, make a caramel crust. The surface of the dessert, sprinkle with sugar, pour the alcohol and ignite. Garnish with blueberries, currants and mint leaf.