It is a very simple dessert to prepare and very tasty.
- 4 eggs
- 250 ml liquid cream
- 150 ml of milk
- 5 tablespoons sugar
- 1 sachet of vanilla sugar
- orange juice
Preparation time: less than 30 minutes
RECIPE PREPARATION Burnt sugar cream with oranges:
In a saucepan put 2 tablespoons of sugar sprinkled with a few drops of water to caramelize. When it is ready, it is distributed on the walls of the vessel up to half. Leave to cool.
Eggs are mixed with 3 tablespoons of sugar and vanilla sugar until they double in volume. Then add the whipped cream, milk and orange juice. Pour the composition over the cooled caramel and bake for 20-25 minutes.
Serve from the refrigerator.
I did not write down the quantities in grams but I used a 150ml cup. I put the sugar in a pan to melt over medium heat. The sugar will melt and become a reddish brown syrup, mix with a wooden spoon.
Pour the freshly squeezed orange juice into the melted sugar and let it boil for a few minutes, the syrup will thicken and bind. From the amount of juice stop 3 tablespoons.
Pour the syrup into shapes and line the edges by rotating them.
If you do not want to portion it from the beginning, you can use a pan in which to melt the sugar, and wallpaper the walls by rotating the pan.
Allow the syrup to cool and place the molds in a tray with high walls in cold water. Water to reach half the shapes.
A cup of sour cream is mixed with a cup of warm milk, vanilla essence and 3 tablespoons of orange juice.
Mix eggs well with a sachet of vanilla sugar. Mix the two compositions and pour into molds. Put the tray in the oven heated to 175 degrees for 45 minutes.
The cream is cooked in a bain-marie, not directly in the oven.
The water should not boil, put a little cold water in the pan until the cream thickens.
Let the molds or pan cool and then put it in the fridge for 2-3 hours or overnight.
With a knife we detach the image, put a plate on top and turn it over.
It is not very fine as a classic recipe as a texture, but it is tasty, flavorful and not very sweet.
The old recipe burnt sugar cream with all the secrets
Creme brulee old recipe, simple and fast with all the secrets, a fine cream, perfect, creamy and aromatic, of a rare finesse. It comes out a fine cream, without holes, perfect that is very easy to make. Written recipe and step by step video.
How to bake burnt sugar cream, at what temperature, what are the secrets not to come out with holes, not to be raw or uncooked?
Turn the oven to 200 degrees Celsius.
Put the pan with burnt sugar cream in a tray or pan and add cold water. The burnt sugar cream is baked in a bain-marie. The water in the other tray should not be all the way up. We will add more water. Choose a tray as high as possible.
Put the cream in the oven. Baking is done at a temperature of 160-170 degrees Celsius, set up and down in electric ovens, or medium heat in gas ovens. So we reduce the temperature.
Very important now, read carefully, is the great secret of burnt sugar cream!
After 10 minutes, add about 50 ml of cold water to the tray. Repeat every 10 minutes.
Why is this so important? The temperature of the water in the tray will be reduced, it will not boil, so the egg in the cream will coagulate slowly, not suddenly, and there will be no cream, at the end, holes. The look will be fine, silky, not sponge full of holes. Let's not forget that it is an egg cream, so the egg coagulates and thus the cream is obtained.
Baking takes about 40-50 minutes. Remove the tray from the oven and leave the pan in the water for another 10 minutes. After these 10 minutes, remove the pan from the water and leave to cool.
Do not put the cream at a very cold temperature, do not put it in the fridge now. He will leave! Cooling must be gradual.
After complete cooling, put it in the refrigerator and leave it until the next day. This is absolutely necessary, if it is overturned when it is hot, it all crumbles.
Presentation and serving for burnt sugar cream
The next day, open it slightly on the edge with a knife and turn it over on a round plate. Be very careful that it has syrup and sprinkles. Don't be surprised.
Cut into slices like on a cake, store in the refrigerator and serve cold. Summer is not missing from our refrigerator, it's the perfect dessert. When serving you can add a word of vanilla cream & ndash see the recipe here.
If you want, you can add raisins soaked in rum or halves of lightly browned walnuts, but directly on the burnt sugar, when hot, to stick. They will be on top when the cream is poured and they will give an extra flavor.
If you like this recipe, I made you want it and I aroused your curiosity to try it, you can leave me comments below (the comments section is below). In this way you show me that you appreciate my work.
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The burnt sugar cream recipe has also been tried by blog readers:
Beat the eggs and sugar until they turn white and become like a cream. Lightly pour the milk, orange juice and vanilla essence, stirring constantly.
The 6 tablespoons of sugar are caramelized in a pan. Pour the caramel into a heat-resistant dish. The caramel is spread evenly on the bottom and walls of the pot, then left to cool. Pour the composition with milk and orange juice and put the bowl in the oven, until the composition closes and browns slightly on top.
We will put the vessel in a tray in which we put water that reaches up to half the height of the vessel.
Black woman with burnt sugar cream
Recipe video BLACKBERRY WITH BURNED SUGAR CREAM lower:
Put 200 g of sugar in a non-stick pan and leave until it caramelizes. Mix with a silicone spatula. Do not leave the caramel on the fire too much, there is a risk of smoking.
Heat a heat-resistant dish of approximately 28X18X7 cm in the oven at 180 degrees in which the cake will be built.
We use this method so that the caramel does not harden too quickly when we pour it into the bowl. When ready, pour and spread the caramel over the entire base of the bowl.
Allow to cool while the cream and top are built. There is no problem if cracks form.
For the burnt sugar cream, put in a bowl 6 eggs, 70 g sugar, 700 ml milk, vanilla essence and grated peel of a lemon.
The composition is mixed for about 3 minutes at medium speed.
Pour the mixed composition over the cooled and hardened caramel.
In a bowl put: 2 eggs, 90 g sugar, 70 ml milk, 70 ml oil, 120 g flour, a teaspoon grated baking powder, 2 tablespoons cocoa and vanilla essence.
Mix for about 2-3 minutes until all the ingredients are homogeneous.
Then pour over the sour cream and eggs. It does not require uniform distribution. The top will form and become uniform during baking in the oven.
Then place the dish in the oven tray. Pour 2-3 cups of cold water into the pan.
Put the tray in the preheated oven at 180 degrees for 50 minutes.
Remove the cake pan from the oven and allow to cool. Once it has reached room temperature, put the dish to cool in the fridge for 2-3 hours.
After cooling, pass with the tip of the knife on the edge of the countertop, so that it comes off evenly. Place a larger tray on top of the bowl and turn the cake upside down, shaking gently until the cake comes off the bowl.