Burnt crème brûlée recipes may have some variations, but they are always highly appreciated. See some foolproof proposals.
The recipes of cream milk burned that we suggest are slightly different, but both delicious and absolutely unforgettable. It’s a small detail that makes all the difference, as you’ll see when you do the quality test for each of the recipes.
After all, it is impossible to remain indifferent to the sweet, subtle and delicate flavors of a good crème brulee recipe. Not forgetting the delicious smell that lingers around the house and which always reminds us of the most magical time of the year, Christmas, of course.
And all this because this is one of the more traditional desserts in our country. There is no family that does not remember the smell of freshly made crème brûlée, or even the burning of sugar with the iron spatulas of yesteryear. Incidentally, these spatulas still exist in many homes, although nowadays other, more sophisticated equipment can be used to burn the surface of the crème brûlée sprinkled with sugar and thus obtain that unmistakable crispness and appearance.
Milk crème brulée
- 800ml milk
- 200gr sugar
- 60g corn starch
- 8 gems
- 1 lemon peel
- Sugar qb for sprinkling
- Bring the milk with the lemon peel to the boil.
- When it starts to boil, remove from heat and set aside.
- In a container, mix the sugar and cornstarch, then add the egg yolks and beat until well incorporated.
- Then, add the milk in a stream to this preparation, always stirring very well.
- When all the ingredients are combined, bring it back to medium-low heat, stirring constantly until it thickens.
- Remove the cream from the heat and remove the lemon peel.
- Then pour the cream into bowls or a large platter.
- Sprinkle with sugar and burn, just before serving, with the help of a kitchen torch.
Milk cream burnt with cinnamon and vanilla
- 1l milk
- 6 gems
- 150gr sugar
- 40g corn starch
- Peel of 1 lemon
- 1 cinnamon stick
- 1 c. vanilla extract dessert
- cinnamon powder qb
- Beat the yolks with the sugar until you get a whitish cream.
- Then add the cornstarch and stir well until completely incorporated.
- Gradually add the milk and beat constantly.
- Then, add the lemon peel, cinnamon stick and vanilla and bring to a medium heat, stirring constantly until it thickens.
- Remove the cinnamon stick and lemon peel.
- Pour the cream into individual bowls, sprinkle with sugar and burn.