What makes crème brûlée one of the most popular desserts in France?
Indeed, it is the contrast between the softness of the creamy cream , the aroma of vanilla and the crunchy surface that makes it a timeless dessert. Creme brulee has several phases in its preparation; namely a first mixing and first baking of the ingredients in the oven, a subsequent baking and finishing with caramelizing sugar until a thin layer of crunchy caramel forms on the surface.
Recipe Crème brûlée with chestnut cream: chestnut dessert cream
I have already prepared for you an easy and foolproof crème brûlée recipe , today's one will be slightly different and just as delicious. Still with vanilla, I also offered you a version with banana or pistachio cream . During this holiday season, I thought about making a cream brulee as smooth as you want, with chestnut cream .
Why a crème brûlée with chestnut cream?
Often times, we fail to discover or enjoy the full beauty and diversity of different months and seasons. Rather, we should come back to enjoy every time of the year, just like every season of our lives. Thus, during winter, on our tables, in the streets and squares of different cities and in cold family evenings, a typical seasonal fruit arrives, appreciated by children and not only: chestnut or chestnut!
The cream of chestnut is absolutely tasty and divinely good. A person of my entourage told me that she could even eat it on the head of a lousy one so irresistible it is. Less sweet than jam, it is super refined and adds an atypical taste to this crème brûlée recipe. Besides, I like to use it in my desserts like tiramisu or walnut pie .
Tips for a successful crème brûlée recipe
Before we dive into the details of this delicious, creamy and fairly rich recipe, here are some tips for preparing your crème brûlée.
Cook the cream slowly : a step to be followed scrupulously if you want a good creamy and ungrained texture. Indeed, even when cooking in a bain-marie, it should not boil. And even though the recipe is called crème brûlée, it's not the one that's going to be burnt, it's just the crust.
Use shallow ramekins : this choice allows for good cooking and less time than if you used pots for example. Cooking times will necessarily be different depending on the size chosen.
Properly dose the ingredients : We know that in baking, the right proportion of the ingredients is essential for certain recipes to succeed, this also applies for a good crème brûlée with chestnuts. I recommend that you use an electronic scale for powdered sugar and cream.
The caramelization of crèmes brûlées : To obtain a beautiful caramelized crust, I suggest using a pastry torch or, failing that, the oven grill without any other alternative.
Vanilla cream half milk and whipping cream : according to taste, it is quite possible to make this dessert with a mixture of whole milk and crème fraîche. Personally, I always prepare it with cream and it is always the same unparalleled pleasure to taste.
In short, this new crème brûlée recipe will undoubtedly be a very simple gastronomic delight to prepare and that everyone can make at home. I strongly encourage you to try it during this time as long as there are chestnuts everywhere.
ingredients :
- 4 egg yolks
- 240 ml whipping cream
- 65 gr of caster sugar
- Liquid vanilla extract or 1 bourbon vanilla pod
- 1 tablespoon of chestnut cream per ramekin
- Brown sugar or brown sugar
Instructions :
- Clarify the eggs and set aside the whites for other recipes.
- In a saucepan, heat the liquid cream with the vanilla extract and bring to a simmer.
- In a salad bowl, the egg yolks with the powdered sugar then pour the cream into it, heat it up and mix without whipping so as not to foam the preparation.
- Preheat the oven to 140 ° C in hot air, placing a mold filled with hot water (like the pan)
- Coat the bottom of the mussels with the chestnut cream which should cover the entire bottom.
- Pour the preparation into your containers (ramekins or verrines), using a Chinese or strainer to filter the cream.
- Fill a baking pan with water as the pan fill it with hot water and place the creams.
- ook them in a bain-marie for about 45 minutes (because it all depends on the size of your ramekins ).
- Once cooked, leave to cool to room temperature (the cream is cooked when it no longer sticks and remains slightly shaky).
- Cover the ramekins with cling film then place them in the refrigerator for at least 3 hours.
- When ready to serve, sprinkle your crèmes brûlées with brown sugar and with a blowtorch, burn them until you obtain a beautiful golden caramelization.
