Crème Brûlée from Toni Mörward
Ingrediënten
- 6 Egg yolks
- ½ cup 110g Granulated sugar
- 1 Vanilla bean
- ¾ cup 200 ml Milk
- 2 cups 500 ml Heavy cream
- ¼ 50 g Brown sugar
Instructies
- Preheat oven to 185 °F (85 °C).
- Mix the egg yolk and sugar.
- Boil the halved vanilla bean in milk and heavy cream.
- Remove from heat, remove the vanilla bean, and scrape the pulp into the milk.
- Mix with the egg yolks.
- Stir in a bain-marie until the mixture thickens.
- Sieve, portion into dishes, and cook for 40 minutes.
- Chill for 2 hours.
- Dust with brown sugar and caramelize in the oven on the highest temperature (or use a kitchen torch).
Notes / Tips / Wine Advice:
Burnt Pleasures
If you study French cookbooks—even modern ones—you will see that crème brûlée rarely appears. And in French restaurants, too, you will not see it on the menu as often you would think based on its worldwide popularity.Crème brûlée is actually not even as French as mousse au chocolat. Rather, it is an adaptation of the caramel cream called “crema catalona,” which existed in Spain by the eighteenth century. The crispy top, however, is claimed by the British, who say that “burnt creams” were enjoyed by Cambridge students in the seventeenth century.
But crème brûlée doesn’t owe its status as a fashionable dessert of our time to Spain, England, or France. It conquered the hearts of the globalized dessert world first in 1982, when the fancy New York restaurant Le Cirque called for a “crème brûlée revival.”
