{"id":4056,"date":"2014-07-19T17:52:27","date_gmt":"2014-07-19T15:52:27","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=4056"},"modified":"2014-07-19T19:31:08","modified_gmt":"2014-07-19T17:31:08","slug":"recipe-baked-creme-brulee-cambridge-burnt-cream","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/creams-custards-sauces\/recipe-baked-creme-brulee-cambridge-burnt-cream","title":{"rendered":"Recipe: Baked cr\u00e8me br\u00fbl\u00e9e (Cambridge burnt cream)"},"content":{"rendered":"

The baked cr\u00e8me br\u00fbl\u00e9e<\/strong> is one of the few desserts<\/strong> I knew before getting serious about pastry<\/strong>. I would have never imagined that one day I would have been able to make it, nor that it is one the easiest recipes<\/strong>! You (almost) have nothing to do!<\/p>\n

\"Recipe-Creme-brulee-06\"<\/a><\/p>\n

Probably that’s why almost\u00a0all\u00a0restaurants in France offer this dessert<\/strong> in their menu!<\/p>\n

It features one of the “magic tricks<\/em>” of pastry: you put a liquid mixture<\/strong> (with no gelatin nor flour) in the oven, and it becomes a thick, almost jelly dessert<\/strong> (ok, it’s not magic, it’s science: eggs coagulate!<\/em>).<\/p>\n

\"Recipe-Creme-brulee-Step06\"<\/a><\/p>\n

The name “Cr\u00e8me br\u00fbl\u00e9e<\/strong>” literally means “burnt cream<\/strong>“, because once the dessert it’s ready, it’s dusted with granulated sugar which is then caramelized with a propane torch<\/strong>. The caramelized sugar becomes a hard crust<\/strong>, and it is a pleasure to break it with the tip\u00a0of a spoon before eating.<\/p>\n

\"Recipe-Creme-brulee-Step15\"<\/a><\/p>\n

Now, I know\u00a0that not everyone has a propane torch<\/strong> for pastry at home (although it costs just around 30\u20ac), so\u00a0don’t despair: you can caramelize the top of the cr\u00e8me br\u00fbl\u00e9e by putting the ramekins for a few seconds in the oven<\/strong>, preheated at the maximum temperature with the grill on<\/strong>.<\/p>\n

(P.S. : to be fair, the invention of this dessert is claimed by France, but also, with minor variations, by Spain and England where this dessert is respectively know as “Catalan cream<\/strong>” and “Cambridge burnt cream<\/strong>“)<\/p>\n

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Baked cr\u00e8me br\u00fbl\u00e9e<\/h2>\n
\n \n \"\"Print recipe<\/a>\n