Delicious, chilled, egg cream with caramelized sugar coating - a classic of French cuisine.
Background information:
The dessert consists of basic ingredients such as egg yolks, sugar, cream and vanilla. Translated into Slovak, we would say that crème brulée is tanned cream. The sweet temptation has a beneficial effect on the nervous system and, thanks to egg yolks, contains many minerals and vitamins.
History:
This world-famous recipe appeared in 1691, which indicates that this dessert is a true classic. The first mention is in Massialot's recipe book. This master enchanted Philip I., brother of Louis XIV, with his cooking skills. Since then, the dessert has spread all over the world.
Priprava:
It is very simple. The egg cream is boiled in a water bath and then cooled. A thin layer of sugar is sprinkled on the cooled surface of the cream in baking dishes called ramekin, which is then caramelized with a flame. A caramel crust - custard - forms on the surface. In traditional recipes, no flavors are added to the egg cream. Today, however, various aromas, flavor essences of liqueurs and various fruits are added.