#Creme Brulee Super

Creme Brulee Super!

Today I’d like to introduce you not a properly italian dessert, but understand me, you know I’ve a French stepmother (my “mammigna”) and this could be a tribute to her that often supports me in my madness to cook.

However, as far as I’m fond of “Grandma Didi”, this time I dedicate this dessert to my sweet Virginia, a 13th year creature with big and blue eyes as deep as her soul. It was Virginia who gave me this wonderful book by Elisabeth Boutte: Souvenirs d’enfance: Desserts de nos grand-mères

I don’t keep hidden anyone from my inordinate love for sweets, you can imagine my daughter. That’s why she thought of me for my birthday, last summer, while she was in France with her grandparents. During that period I’m always busy with my cooking classes in Tuscany and I often would like being with my family, but I’ve no time so…I was very moved by this gift.

I immediately tested this Creme Brulee recipe, a little because I love desserts, and a bit because I’ve tried many, many versions of this and, in my opinion, is by far the best.

The recipe is the same as the book, it just changes the cooking process: I highly recommend the bain-marie in the oven, and this is true for any “cream” baked, that should not boil.
Did you succesfully tried another kind of cooking? Please let me know.

Creme Brulee

Prep time: 30 minutes

Cook time: 30 minutes
Total time: 60 minutes

Ingredients

1/4 glassheavy whipping cream
1 tbspfresh whole milk
5 egg yolks
1 1/2 ozsugar
1 vanilla bean
4 or 5 tbspbrown sugar

Cooking Directions

Engrave the vanilla pod over the length to recover, with the tip of a knife, all the seeds.
Put the vanilla, egg yolks and sugar in a sauce pan, mix well and set on fire, gradually pouring the cream and milk.
When everything is well mixed, remove from heat and divide the mixture between 6-8 small ramequins.
Pour water into a baking pan and place in ramequins. Place and bake in the oven (350 °F) (180 °C) for 30-40 minutes. They should never boil.
Let cool and refrigerate.
Just before serving, sprinkle the top with brown sugar and caramelize the surface with a blowlamp. Renew this action 2 times to obtain a sugary and hot crust right on top the cold cream.
Without blowlamp: you can pass the cream under very hot grill (under supervision).

Salva