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Crème Brûlée

Categoría
Postres
Dificultad
Fácil
Porciones
6

Ingredientes

  • 7 Cucharadas de azúcar
  • 7 Yemas
  • 1 Taza de leche
  • 2 Tazas de crema de leche
  • 1 Cucharada de vainilla o ½ cucharada de extracto de vainilla
  • Azúcar

Preparación

  1. Poner en un bowl el azúcar y las yemas.
  2. Mezclar sin llegar de batir, solo lo suficiente como para unir las yemas y el azúcar.
  3. Aparte, llevar a calentar la leche y la crema de leche con la vainilla hasta que hierva.
  4. Apenas rompa hervor se apaga el fuego y se deja 15 minutos en reposo para que tome el sabor de la vainilla.
  5. Se van agregando lentamente las yemas y moviendo constante, para evitar que el calor las cocine.
  6. Se sirven en pequeños moldes y se lleva a  cocinar en el horno y a baño maría.
  7. El horno debe estar bien suave (100º C / 325 F) y el tiempo de cocción debe ser entre 30 o 40 minutos.
  8. Se retiran los recipientes del horno y se dejan enfriar a temperatura ambiente.
  9. Luego se espolvorea con una fina capa de azúcar, la superficie, y con ayuda de una planchita bien caliente, horno o de un soplete, se va quemando el azúcar hasta que tome color caramelo.
  10. Si se desea se puede cubrir nuevamente con azúcar y volver a pasar para quemar otra vez.
  11. Esto la deja más crocante.
  12. Se mantienen en la nevera, se sirve fría o también se puede servir después de  caramelizarla.
  13. NOTA:
  14. Detalles importantes para que la preparación de la creme bruleé salga bien.
  15. Cocinarla a una temperatura baja, 100ºC/ 325 F,  ya que el exceso de calor daña la crema.
  16. El agua del baño maría debe estar caliente pero no debe hervir en ningún momento.
  17. Se conoce el punto de cocción cuando los bordes están firmes y el centro algo blando o húmedo.