What is Creme Brulee?

Elegant dessert cream brulee has a strong pudding base of cream and eggs topped with a fine layer of caramelized sugar. In French, "creme brulee" means "burnt cream", which refers to the process that sprinkles sugar warms to a temperature that caramelizes it to delicious brown. The traditional method of cooking this type of pudding has developed many flavored variations, but the simplest is often the best. Cook the cream in a pan over low heat and then whisk the egg yolks. Through the reduced heat, stir until it thickens, so that the pelvis sides can. Some people bake a mixture in a water bath that protects the ingredients from uneven or rough heat. Pour the dough into a set of ceramic ramkins until the Middles are still free, but the boundary is solid. Chill has been in the refrigerator for several days. When you are ready, sprinkle them with a uniform layer of granulated white sugar. Quickly expose the peaks of hot flame, either a cooking burner or a broiler of the oven so the sugar darkens to boHaté brown, but it doesn't finish.

Creme Brulee combines minimalist flavors in partially cooled but partially heated dessert. Of course, there are many established variations on the taste of cream and sugar that add spices, nuts, liqueurs or icing. For example, some chefs mix in cinnamon, vanilla extract, coconut, pumpkin, molten chocolate or concentrated espresso to create seasonal varieties. Others use rich, heavy liqueurs like Creme de Cassis, Bourbon or Creme de Menthe for spicy tastes. If decorative ramkecins are not fantastic enough, you can add mint sprigs, fresh berries, shaved chocolate, dried coconut, chopped hazelnuts or edible flowers, such as Nasturtium.