Pencuci mulut
oleh CookWhatHK0 tersimpan
Creme Brulee dengan Creme Fraiche memanggang custard vanila dari kuning telur, creme fraiche, dan susu, lalu mengaramelkan gula merah di atasnya.
Panaskan oven hingga 320°F (160°C). Isi loyang pemanggang dengan air.
Preheat your oven to 320°F (160°C). While the oven heats, fill a roasting pan with water.
Dalam mangkuk mixing, kocok semua bahan hingga rata. Belah biji vanila, keruk bijinya dan tambahkan ke campuran. Tuangkan campuran ke dalam ramekin, letakkan ramekin dalam loyang berisi air, dan panggang selama sekitar 40 menit.
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.
Periksa kematangan — custard harus sudah set tetapi masih sedikit bergoyang. Jika masih cair, lanjutkan memanggang. Setelah matang, keluarkan ramekin dan biarkan dingin pada suhu ruang, lalu masukkan ke kulkas selama 2 jam.
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.
Sebelum disajikan, taburkan gula merah di atasnya dan karamelkan dengan torch dapur. Sajikan segera.
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.
