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recipe information 3 tasty ways to serve creme brul e , in section Worldwide RecipesHomemade Catalan cream:
INGREDIENTS 4 egg yolks 100g sugar 30g cornstarch 500ml milk cinnamon lemon zest DIRECTIONS 1. Warm up the milk, cinnamon and lemon zest in a small pan. 2. Pour a mixture of sugar, egg yolks, and cornstarch into the milk. 3. Whisk rapidly and let it simmer for a few minutes. 4. Freeze for one hour. 5. Sprinkle the top with sugar and bake at 200°C for 3 minutes. 6. Serve. If the cream appears to be too soft, refrigerate it for a couple of hours.
Orange creme brule:
Ingredients: 2 oranges; 100 g (3.3 oz) cream cheese; 100 ml (3.3 fl. oz) cream; 1 tbsp gelatin; 3 tbsp water; 1 tsp lemon juice; 10 tbsp sugar.
Instructions Sprinkle gelatin on water and leave it to bloom. Meanwhile cut off the bottom of each orange, then cut in half and remove orange flesh. Place bottoms of each orange in the base of each orange cup. Mix orange flesh with 2 tbsp of sugar and lemon juice. Put over medium heat and leave to reach the boiling point. Add orange, cream, cream cheese and bloomed gelatin in a blender and blend until smooth. Fill each orange cup with mixture and put in a fridge for 3 hours. Sprinkle 2 tbsp of sugar on top of each orange and caramelize it with a burner before serving.
Crème brulee cookies:
Ingredients: Cookies: 137 g (4.7 oz) flour; 80 g (2.8 oz) brown sugar; 85 g (3 oz) butter, melted; a pinch of salt; 1 egg; 100 g (3.5 oz) dark chocolate, chopped; 1 tsp dried yeast.
Cream: 3 egg yolk; 2/3 cup cream; ½ cup milk; 50 g (1.7 oz) brown sugar (+extra for topping); ½ tsp vanilla extract.
Instructions Preheat your oven to 200C/400F. Whisk flour, salt and yeast together. Separately combine butter with sugar and egg. Add wet ingredients into the dry mixture with chopped chocolate and combine until the dough forms. Divide the dough in 4 parts and spread each over the top of tart mold flipped upside down. Bake for 15 minutes and leave to cool down completely. Meanwhile make a cream by heating milk, cream and sugar until it starts boiling. Remove from heat, add 3 egg yolks and star whisking vigorously right away. Put over the low heat and cook, while still whisking, for 3-4 minutes (until thick). Pour cream into cookie tarts and cover with foil. Bake at 150C/300F for 15 minutes. Leave cookies to cool down completely, then sprinkle more sugar on top and caramelize it with blow torch before serving.
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