domenica 30 dicembre 2012

Crème brulé

Ingredienti per 4 persone:
70 ml di latte
200 ml di panna
25 gr di zucchero
1 bustina di zucchero vanigliato
1/2 scorza d'arancia grattugiata
1 cucchiaio di Grand Marnier
1 pizzico di sale
5 tuorli d'uovo
25 gr di zucchero
zucchero di canna

Portare ad ebollizione il latte assieme alla panna, allo zucchero, allo zucchero vanigliato (o alla stecca di vaniglia), alla scorza d'arancia, al Grand Marnier e al sale.
Unire mescolando i tuorli d'uovo e lo zucchero e passare la crema al setaccio.
Portare la crema ad una temperatura di 82 gradi e poi disporla negli stampini di porcellana.
Disporre in una pentola della carta da forno, versarvi due dita di acqua calda, inserire gli stampini e metterli a cuocere nel forno preriscaldato.
Quando la crema si sarà completamente rappresa, riporre gli stampini in frigorifero per 1 ora.
Cospargere la crema di zucchero di canna e gratinarla con una salamandra o fiamma.
Servire la crema negli stampini.


Ingredients for 4 portions:
70 ml (2,4 fl. oz) milk
200 ml (6,7 fl. oz) cream
25 gr (0,9 oz) caster sugar
1 pack of vanilla-flavoured sugar
1/2 grated peel of 1 orange
1 spoon of Grand Marnier
1 pinch of salt
5 yolks
25 gr (0,9 oz) caster sugar
brown sugar

Boil the milk with cream, sugar, vanilla sugar (or vanilla stick), the orange zest, Grand Marnier and salt.
Combine mixing the egg yolks and sugar and pass the cream through a sieve.
Bring the cream to a temperature of 179°F and then spoon into the molds.
Place the greaseproof paper into a pot, pour an inch of hot water, place the molds and place into the preheated oven.
When the cream has completely curdled, place the molds in the refrigerator for 1 hour.
Sprinkle with the brown sugar and roast the cream with a salamander or flame.
Serve the cream into the molds.
  Francesca Maria


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