Crème brûlée

Crème brûlée (French for " burnt cream "; similar to the crema Catalana ) is a dessert made of egg yolks, cream and sugar, which is widely used as a dessert in the French, Portuguese and Spanish cuisine. It is flavored with vanilla, cinnamon, orange peel, lemon peel, ginger or almond milk.

The special feature is the caramel crust that is prepared by the sprinkling of the desserts with sugar by Salamander or with a small gas burner. Since the cream is to be served cold with hot crust, a normal oven to caramelize is less suitable.

In Switzerland, caramel cream ( not flan caramel ) as Brönnti ( burned ) is called cream. However, this is served without the caramel crust, with whipped cream.

Preparation

First you stir the egg yolks with the sugar and heat the cream, without bringing it to a boil. Then you are to the cream, the vanilla seeds and pour it gently into the egg - sugar - cream. Then the cream is added in small casserole dishes, which are then prepared in the oven in a bain-marie. By poaching increased the cream. The shells are sprinkled sidelined and after cooling with a thin layer of sugar. This is then caramelized immediately before the sugar has drawn moisture. Originally this was done with the glowing poker, poker or a Karamellisiereisen (fer à caraméliser ), whose round iron plate was kept on a stick into the fire before it was held over the cream. Gradually, however, other devices are increasingly used because of easier handling: in the gastronomy of the salamander or special electrical Karamellisiereisen, in the household of quartz grill or a small hand gas burner.