Home / French recipe / French cream recipe : Crème brûlée, French cream dessert that you have to taste it in France! – (video + 2019)

French cream recipe : Crème brûlée, French cream dessert that you have to taste it in France! – (video + 2019)

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A French cream recipe (Crème brûlée) 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 (Crème brûlée) 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 French dessert recipe (Crème brûlée) from a day ago to get your original form. After RatatouilleChocolate marquiseFrench onion soup (Soupe à l’oignon) and French Gratin Dauphinois, it is time to make this French cream recipe (Crème brûlée).


  • 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 (Crème brûlée)!

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