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Creme Caramel
The Best Dessert is Creme Brulee
A rich dessert created from vanilla based custard which is served cold and has a warm caramel top is called creme brulee. Meaning "burnt cream" in French, it refers to custard desserts that are finished with a sugar glaze.
This dessert has light and simple flavors and is basically a pudding. The base is made of eggs and cream. Many chefs feel this dessert requires no additions and they choose to make the traditional recipe without additions.
There is another school of thought and that is to serve it in different flavors. For example, there are recipes for adding lemon, rosemary, chocolate, fruits and flavor it differently with liqueurs. Some chefs add different spices, nuts, liqueurs or toppings to the dessert.
Additionally chefs use spices, vegetables and fruits to add a different taste to the dessert. Some other variations to the recipe call for different liqueurs for a total different flavor to this classic dessert. These additions can create a new dining experience for the guest.
Creativity is one way a chef can make an award winning dish. Adding festive or decorative touches to the dish can enhance it. Some chefs add it different touches to make the dish their own. They use herbs, sweets and other edible touches for the dish.
Creme brulee is thought to have been created back before the 1690's when it appeared in a cookbook by Francois Massialot. Many countries take credit for creating the dessert and the real origin is still in the air. In the 1870's, the desert was called Cambridge burnt cream or Trinity Cream. Trinity College in Cambridge had the dessert. It was delivered with the college logo imprinted on the top by using a branding iron.
Once made, this dessert is baked in individual ramekins. Sometimes the topping is prepared prior to serving the dessert. If the discs of caramel are made prior to, they are placed on the cold custard right before serving the dish to the person. The topping can be created right before serving the dish by using a butane torch or broiler. This helps caramelize the sugar. Flambe is another technique that can be used.
To create this dessert successfully at home, a home cook needs a reliable recipe. This recipe can be found by searching the internet for a simple, dependable way to recreate the creme brulee. Good ingredients must be purchased. Follow the recipe and get everything you need. A must have for the delicious dessert is to have the correct cookware. The ramekins or custard dishes are a must. There are many different types in the marketplace but they can easily be found. Ceramic dishes can be found in the local department stores or purchased online.
Creme brulee is a wonderful way to end a meal. This simple yet decadent dessert is a crowd pleaser. Any diner will love this creamy custard with the caramel topping. A cook can be creative and come up with their own additions to make the dish more desirable such as adding spices or flavorings. Use the creativity that is in us all to create a winning dessert for your friends and loved ones.
About the Author
You will need a creme brulee set in order to make creme brulee. Read more at www.cremebruleeset.com
What is the main ingredient in Creme Caramel?
French Dessert
Umm...it is basically just a custard with caramel on top. Here is pretty good recipe.
Caramel
1 cup sugar
1/2 cup water
Custard
1/2 cup pure maple syrup
3 large egg yolks
1 large egg
1 1/2 cups whipping cream
1/2 cup whole milk
For caramel:
Preheat oven to 300°F. Lightly butter four 3/4-cup soufflé dishes or custard cups. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar melts. Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Immediately pour caramel into prepared dishes. Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel. Set aside.
For custard:
Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in heavy medium saucepan and bring to boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into 13 x 9 x 2-inch baking pan. Add enough hot water to pan to come halfway up sides of dishes. Cover baking pan with foil.
Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
To serve, run knife around dish sides to loosen custards. Invert onto plates.
Creme Caramel recipe