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Cr Jerome Brulee Research Paper

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Crème brulee is an custard from France that translates into burnt cream, but what is unusual about this custard is it has a thin layer of burnt sugar not cream. Now some people have never even tried it, and for those people who are in love with most of the time have it at a restaurant and want to be able to make it at home. But they feel like since it is from France and has a fancy name it must be a very complicated recipe, but just have to know how to do two important steps. The two critical steps when composing crème brulee are separating egg yolks, and bruleeing the sugar.
Probably the most important step when making crème brulee is separating the egg yolks from the egg whites. The yolk is the yellow center and the white is liquid around it. The first step in separating the center from the white is to get a trash can so the whites can just fall right in for easy clean up. Then crack the egg …show more content…

The first thing to do is take the custard out of the fridge and take a teaspoon of sugar and sprinkle a thin layer over the firmed up custard. Next grab a cooking torch and a can of butane gas, tilt the torch upside down and insert the tip of the butane and push down it, and continue this for about thirty seconds, which should be enough to fill the torch. Now for the fun part, pick up the ramekin and be sure to hold it from the bottom that way there will be no burns of the fingers or hands. Then turn on the cooking torch and start bruleeing the sugar, and to ensure that the caramel will not burn, rotate the ramekin and slightly tilt them to get the edges of the custard, and the end result is a thin layer of hardened caramel, then it is ready to enjoy. The importance of bruleeing the caramel is because this step differentiates crème brulee from regular custard of flan. It also adds another texture to the dish making it two dimensional instead of one

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