Crème brûlée, French cream dessert that you have to taste it in France! – (video + French cream recipe)
A French cream recipe that is very delicious and blends the taste and aroma of vanilla and ginger with a sweet and tasty taste. It takes 50 minutes to prepare Ginger Crème brûlée.
The nutritional value of this dessert for each person is as follows:
Protein: 2 grams, total fat: 17 grams, energy: 197 kilo calories, saturated fat: 11 grams, total carbohydrate: 10 grams.
Make sure this French cream recipe is kept out of the oven, let it cool completely at room temperature (about 2 hours); then place it in the refrigerator for 1 night in order to get it completely. So, it’s better to make this dessert from a day ago to get your original form. After Ratatouille, Chocolate marquise, French onion soup (Soupe à l’oignon) and French Gratin Dauphinois, it is time to make this French cream recipe.
- Sugar ¼ cup + 2 tbsp
- Cream 1/3 cup (330 ml)
- Vanilla 1 teaspoon
- Egg yolk 3 pcs
- Ginger 2 tbsp
Grind Gingers. Heat the oven at about 140 ° C for 10 minutes. Put the cream, ginger and vanilla in a bowl and place the pan over the medium flame. Stir and cook for 3 minutes to bubble the sides of the material, but do not overeat. Set aside for 5 minutes. Mix egg yolks and ¼ cup sugar in large bowls with a good stirrer to make a good condition like cream.
Mix the cream in a mixture of egg poured to mix together. Pass it through the filter so that the gingerbread is removed. Cover a fringe tin with a thin towel. Place 8 grams of anti-heat ceramic cup (Ramkin) in a pan (about 1/4 cup). Divide the cream mix between the ceramic piles. Pour enough boiling water into the oven tray to reach half the ceramic piles. Place the oven in the oven for 30-35 minutes.
After this time, remove the Ramkins from the tray for 2 hours at the kitchen temperature to cool, then cover with cellophane and cool down overnight in the refrigerator. Sprinkle the rest of the sugar in a uniform amount on the cream inside the cucumbers, and with a lighter that creates a high temperature, or a specially designed cooking lighter to make caramel and brown. This sugar makes Cranchi’s caramel cover on the surface of the cream, which should be cut first with a spoon to eat, and half the enjoyment of this dessert is the sound of breaking this Caranchi cover. Now the dessert is ready to serve. Enjoy your French recipe!