French Crème, meaning "Cream (engl.)", It is understood here as "pudding" in Chinese.
BrÜlée means "fire".
The name comes from Step 7, using flame spray to bake the brown sugar sprinkled on the surface of the pudding to caramelize it.
CrèmebrÃlée is a traditional dessert from France. When the pudding is cooled in the refrigerator for two hours and added, caramelize the brown sugar on the surface at high temperature. Wait until the layer of caramel solidifies (only 1 - 2 minutes), and serve it immediately. At this time, the surface is hot and hard caramel, and the inside is cold and the pudding that melts immediately in the mouth.
Have a fiery French romance and a CrèmebrÃlée.
caramel pudding
By PeggieLedner
- sweetening
- cook
- several hours
- simple
Steps for caramel pudding
1
Bring the milk to a boil in the pan, immediately remove it from the stove, cover it, and let sit for 10 minutes. Then add the cream, stir well, bring to a boil again, and turn off the heat.
2
Stir the egg yolks and sugar together with an electric egg beater until they are sticky at high speed.
3
Add the beaten egg yolks to the milk cream one by one, stirring constantly. Add the vanilla pod pith. Heat the stirred pudding again over low heat, stirring constantly until it becomes sticky.
4
Take a CrèmebrÃlée mold with a diameter of about 10cm and pour into the prepared pudding. After cooling, place in the refrigerator and add for 2 hours.
5
Sprinkle granulated brown sugar evenly on the surface of the pudding.
6
Use a hand-held careful flamethrower to spray the flame, and use an external flame to spray the brown sugar on the surface until all the brown sugar is charred. Once the charred brown sugar solidifies, enjoy it immediately.caramel pudding Make Tips
In order to be enjoyed when caramel has a "hard" taste, this snack can only be placed for 1-2 hours at most.