Tag: creme

Ice cream crème brûlée with only three ingredients – Italian Cuisine

Ice cream crème brûlée with only three ingredients

For a last minute dessert here is a quick and simplified review of the famous French pastry recipe

A crème brûlée that is prepared with the ice cream perhaps you have never tried it.
The question could be: why make it with ice cream when the classic recipe is simple enough?
Meanwhile, because it is a faster way to prepare it and ingredients are only three, then because the doses we will give you include an egg yolk and a scoop of ice cream per serving and therefore you can prepare one in a simple way as many times as you want, finally because you can use different flavors in addition to the classic egg cream.

Recipe for ice cream mulled creme

To prepare the crème brûlée with ice cream you must first melt 75 g of ice cream vanilla, cream or flavor you prefer in the microwave, or you can leave it out of the freezer for an hour or less when it is very hot.
The result must be a liquid ice cream.
Then add a yolk and a spoonful of sugar and mix well.
Pour the mixture into a small one mopnoportion baking dish for baking and put it in a pan with two fingers of water for the bain-marie cookingto. You can also divide this quantity into two cups for smaller portions.
Bake in a static oven at 160 ° for 40 minutes.
Let the cream cool down very well and then sprinkle it with caster sugar.
Caramelized with a torch until the sugar has darkened, or put the cream back in the oven with the grill function.
The sugar will immediately become hard and crunchy ready to be broken with a spoon as the tradition of crème brûlée dictates.

Caramelise in the oven

The torch is a very important tool for the preparation of the crème brûlée, but if you don't have it you can simply use the oven in grill function.
The secret is to place the baking dish very high, right next to the grill, for a quick caramel.

How to serve crème brûlée

If you want to prepare it a little in advance leave it in the refrigerator and caramelize it only when serving otherwise the crust will never remain compact.
you can garnish it with blueberries, raspberries or strawberries, but it is very good and beautiful to bring to the table already so natural.
Choose some nice white ceramic cocotte to enhance the cream color.
There crème brûlée it must always be prepared in single portions because everyone will want to have the pleasure of sinking the spoon in "vitrified" sugar.

Crème brûlée tart – Recipe crème brûlée tart – Italian Cuisine

»Persimmon tart - Recipe Misya persimmon tart

First prepare the shortcrust pastry: pour flour and sugar into a bowl, put vanilla, baking soda, eggs and cold butter in the center.
Work quickly until you get a homogeneous dough, then cover with plastic wrap and let it rest for at least 1 hour in the fridge.

In the meantime, start preparing the cream: whip the egg yolks with the sugar and vanilla, then add the flour, then pour the cream and milk, hot, on the mixture, incorporating them by mixing.
Put on the heat and cook over low heat until the cream starts to thicken.
Transfer to a large bowl, cover with contact film and let cool.

Pick up the pastry, roll it out in a sheet of about half a cm, then use it to line the fold.
Level the edges and puncture the bottom.

Pour the lukewarm cream on the pastry, then bake for 35 minutes at 180 ° C in a preheated oven.
Once out of the oven, let the tart cool completely, then keep it in the fridge for at least 1 hour.
Just before serving, sprinkle the surface with 2 tablespoons of brown sugar and burn it with a torch (or leave it briefly under the grill) until the classic crispy crust is created.

The crème brûlée tart is ready, you just have to serve it immediately.

Recipe Crème caramel classic recipe – Italian Cuisine

  • 250 g milk
  • 210 g sugar
  • 125 g fresh cream
  • 3 pcs eggs
  • 1 pc yolk
  • 1 pc vanilla pod

For the crème caramel recipe, heat 120 g of sugar with 35 g of water. Cook over medium heat until it begins to color. Pour it into a mold (ø 20 cm).
FOR THE CREAM: Heat the milk with the cream and a long vanilla pod almost to the boil. Mix the eggs and the yolk with 90 g of sugar. Pour the milk and cream over the eggs, filtering them; mix the mixture and pour it into the mold, over the caramel, filtering again. Cook the crème caramel in a bain-marie in the oven at 140 ° C for about 1 hour. Take it out of the oven and let it cool completely, then pour it over a plate, warming the mold a little in hot water.

Proudly powered by WordPress