Crème Brûlée (크렘 브륄레)
French
Cuisine (프랑스 요리)
Crème
Brûlée (크렘 브륄레)
French
Cuisine (프랑스 요리)
(A)
4 C heavy cream
2 t.s.
vanilla extract
¼ t.s.
salt
(B)
½ C
white sugar
6
egg yolks
(C) ½ C
white sugar
1. Preheat
oven for Bake 325˚F (165˚C).
In a medium pot, put in heavy cream, vanilla
extract
and salt; then heat until hot, but not
boiling.
2.
In a medium bowl, whisk ingredients (B) until well mixed.
3.
Pour egg mixture into the hot heavy cream (#1) gradually,
mixing continually.
4.
Pour hot water into a large roasting pan.
5.
Pour mixture into 6 6 oz small cups
(=ramekins) equally.
6. Bake
at 325˚F (165˚C) for 50 minutes.
7.
Remove from the roasting pan, allow to cool to room
temperature. Cover
cream custard with plastic wrap and
place it in the refrigerator for at least 2
hours – 3 days.
8.
Remove the crème brulée from the refrigerator
for at least
30 minutes before browning.
9.
Sprinkled 1 T.S. sugar on top of each crème brulée.
10.
Using a touch, melt the sugar for a crispy top.
Keep the flame 4 inches from the crème brulée.
11.
Let it sit for at least 5 minutes before serving.
브륄레는 “타다 (burn)”라는 뜻
크렘 브륄레(creme brulee)는 글자 그대로 “불에 탄 크림
(brunt cream)”이라는 뜻이다.
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Banana Brûlée (바나나 브륄레)
French Cuisine
(프랑스 요리)
Banana Brûlée (바나나 브륄레)
French Cuisine
(프랑스 요리)
(A) 2 bananas
4 T.S.
white sugar
(B)
cinnamon powder dash
1.
Cut the bananas in half length-wise with the peel.
2.
Sprinkle 1 T.S. of sugar on top of each banana.
3.
Use a touch to caramelize each banana until brown.
4.
Sprinkle a little cinnamon powder on top.
5.
Serve with ice cream.
-From
박나래-
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