The Caramel Pudding that is Really Sprayed with Flames is Called-crème Brulée

Name: The Caramel Pudding that is Really Sprayed with Flames is Called-crème Brulée
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g milk; 100g cream; 1 Vanilla bean pods; 4 yolk; 20g Sugar; 30g brown sugar

by Sleeping sheep

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

French Crème, the original meaning is "Cream (engl.)", here it is understood as "pudding" in Chinese.
Brûlée, which means "fire".
The name comes from step 7, using flame spray to roast the brown sugar sprinkled on the surface of the pudding to caramelize it.
Crème brûlée is a traditional dessert from France. When the pudding has been cooled in the refrigerator for two hours and added, the brown sugar on the surface is caramelized at high temperature, and the layer of caramel is solidified (just 1,2 minutes), then serve immediately. At this time, the surface is hot, hard caramel, and the inside is cold, pudding that melts in the mouth.
Let's have a flame-like French romance, let's have a Crème brûlée. "

Ingredients

100g Milk
100g Cream
1 Vanilla Bean Pods
4 Yolk
20g Sugar
30g Brown Sugar

The Caramel Pudding that is Really Sprayed with Flames is Called-crème Brulée

1. The milk is boiled in the pot, immediately remove it from the stove, close the lid, and let it sit for 10 minutes. Then add the customary cream, stir well, boil again and turn off the heat.

The Caramel Pudding that is Really Sprayed with Flames is Called-crème Brulée recipe

2. The egg yolk and sugar are mixed evenly with an electric whisk, and it becomes viscous at high speed.

3. Add the beaten egg yolks to the milk cream one by one, stirring constantly. Add vanilla bean pod pith. Heat the stirred pudding again on low heat, stirring constantly, until it becomes thick.

4. Take a Crème brûlée mold with a diameter of about 10 cm, and pour into the prepared pudding. After cooling, put it in the refrigerator and add it for 2 hours.

5. Sprinkle granulated brown sugar evenly on the surface of the pudding.

6. Use a hand-held torch to blow out the flame, and use the outer flame to spray the brown sugar on the surface until all the brown sugar is caramelized. The brown sugar to be coked has solidified and enjoy immediately.