Creme brulee

This post is also available in: Română

• Recipe: Classical
• Difficulty: Medium
• Recipients: 2 cups of ceramics with a diameter of 11 cm and a height of 5 cm (Metro)
• Tips for the success of this recipe – use ramekins – small forms of ceramics special for suflee (the cream is much faster and cools quickly ) – bake to low heat – do not let the bain-marie water boil … otherwise the cream will be spoiled

Ingredients Creme brulee

• 500 ml full-fat milk
• 6 eggs
• 100 gr white sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon rum extract

Preparation Creme brulee

1. Preheat oven to 300 degrees F (150 degrees C).
2. Beat eggs in a mixing bowl until thick and creamy.
3. Add white sugar and vanilla extract and beat until sugar melts
4. Add rum extract and milk and beat 2 more minutes (low speed)
5. Pour the cream into ramekins
6. The cream-filled ramekins need to be placed in a tray that needs to be filled with water (bain-marie). The water in the tray does not have to boil because the cream will be spoiled … if you see boiling starts, the tray must be removed and the water replaced. Do this every time you need it.
7. Leave it in the oven for about 40 minutes until the cream is ready (note: if your dishes are small, like my own, the cream is done quickly. If you make the cream in a large bowl or if you increase the proportion of the ingredients it takes 1 or even 1 half an hour in the oven)
8. When the cream is done add a little sugar on top
9. If you have the grill in the oven, turn it on and leave the sugar for 5 minutes to roast. If you do not have a grill, sugar will be browned anyway but not so pronounced
10. Remove it from the oven and let it cool
11. When cool, cover with plastic wrap and refrigerate for at least 2 hours and up to 2 days.