Crème Brûlée
tradicional sobremesa francesa, servida com crosta de açúcar maçaricado.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Cinema Reserva Cultural Niterói
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The precise origins of Crème Brûlée are debated, with similar custard-based desserts appearing in England (Trinity Cream) and Spain (Crema Catalana) around the same time. However, the earliest known printed recipe for what we recognize as Crème Brûlée comes from François Massialot's 1691 cookbook.
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Crème Brûlée is a classic French dessert often associated with fine dining and special occasions. Its elegance and simplicity have made it a popular choice worldwide.
Formal Dining
Often served as the concluding course in upscale restaurants, Crème Brûlée contributes to a refined and memorable dining experience.
Celebrations
Its richness and visual appeal make Crème Brûlée a fitting dessert for celebrating milestones, birthdays, and other special events.
French Patisserie
Crème brûlée exemplifies the precision and artistry often associated with French patisserie, showcasing classic techniques and high-quality ingredients.
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Crème Brûlée offers a delightful contrast of textures and temperatures, with a rich, creamy custard base and a brittle, caramelized sugar crust.
The base is typically a rich custard made with heavy cream, egg yolks, sugar, and vanilla extract (though other flavorings can be used). The flavor is primarily sweet and vanilla-forward, with a creamy, smooth texture. The caramelized sugar topping provides a contrasting bitter-sweet flavor and a hard, crunchy texture that complements the soft custard. The browning of the sugar also introduces caramel notes.
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Tempering the Eggs
Gradually whisk a small amount of the hot cream mixture into the egg yolks to prevent them from scrambling. This ensures a smooth and creamy custard.
Water Bath Baking
Baking the custards in a water bath (bain-marie) helps to distribute heat evenly and prevents the custards from curdling or becoming rubbery.
Chilling Thoroughly
Allow the custards to chill completely in the refrigerator for several hours or overnight before caramelizing the sugar. This allows the flavors to meld and the custard to set properly.
Even Caramelization
Use a kitchen torch to evenly caramelize the sugar topping. Keep the torch moving to prevent burning and ensure a uniform crust.
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