Panghimagas

Crème Brûlée with Crème Fraîche

Name: Crème Brûlée with Crème Fraîche
Yield: 4 servings
Cuisine: Western
Ingredients: 5 pula ng itlog; 1 1/4 tasa ng crème fraîche na 18% taba (mga 300 ml, o palitan ng regular na crème fraîche); 3/4 tasa ng reduced-fat o whole milk (mga 200 ml); 1/4 tasa ng asukal na granulated (mga 50 gramo); 1 malambot na vanilla bean; 1 1/2 kutsara ng light brown sugar (mga 20 gramo)

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Creme Brulee with Creme Fraiche ay custard ng vanilla na inihurno sa water bath, saka tinotorch ang brown sugar para sa malutong na crust.

Crème Brûlée with Crème Fraîche

Mga Sangkap

Ingredients

5 pula ng itlog

5 egg yolks

1 1/4 tasa ng crème fraîche na 18% taba (mga 300 ml, o palitan ng regular na crème fraîche)

1¼ cups (about 300 ml) 18% fat crème fraîche, or you can use regular crème fraîche as a substitute

3/4 tasa ng reduced-fat o whole milk (mga 200 ml)

¾ cup (about 200 ml) reduced-fat or whole milk

1/4 tasa ng asukal na granulated (mga 50 gramo)

¼ cup (about 50 grams) granulated sugar

1 malambot na vanilla bean

1 soft vanilla bean

1 1/2 kutsara ng light brown sugar (mga 20 gramo)

1½ tablespoons (about 20 grams) light brown sugar

Mga Hakbang

Instructions

Painitin ang oven sa 320°F (160°C). Punuin ng tubig ang isang roasting pan.

Preheat your oven to 320°F (160°C). While the oven heats, fill a roasting pan with water.

Sa isang mixing bowl, haluin ang lahat ng sangkap. Hatiin ang vanilla bean, ikuha ang mga buto at idagdag sa timpla. Ibuhos ang timpla sa mga ramekin, ilagay ang mga ramekin sa roasting pan na may tubig, at ihurno ng mga 40 minuto.

In a mixing bowl, combine all the ingredients. Make sure to split the vanilla bean lengthwise, scrape out the seeds, and add them to the mixture. Whisk everything together well. Carefully pour this mixture into individual ramekins. Place the filled ramekins into the water-filled roasting pan, then bake for about 40 minutes.

Suriin ang pagkaluto — ang custard ay dapat na nakatakda na ngunit medyo matamlay pa rin. Kung likido pa rin, ituloy ang pagluluto. Kapag tapos na, alisin ang mga ramekin at hayaang lumamig sa temperatura ng silid, pagkatapos ilagay sa refrigerator ng 2 oras.

To check for doneness, the custard should appear set around the edges but still have a slight wobble in the center. If it's still liquid, continue baking for a bit longer. Once baked, remove the ramekins from the roasting pan and let them cool completely to room temperature. Afterward, refrigerate them for at least 2 hours.

Bago ihain, budburan ang ibabaw ng brown sugar at i-caramelize gamit ang kitchen torch. Ihain agad.

Just before serving, sprinkle a layer of brown sugar evenly over the tops of the custards. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden crust. Serve immediately.