Creme Brulee is always a good choice for a quick and tasty dessert in the evening or when unexpected guests come to you. However, at the same time this dessert is slightly capricious and should be prepared with care.
Here are some tips to help you achieve the perfect result in the preparation of this amazing dessert.
1. Bake Cream Brulee on low heat
Cream Brulee ingredients are easy to process and do not need to be baked at high temperatures. It should be baked usually at temperatures from 300°F (150°C) to 340°F (170°C). No more.
2. Humidify the air in the oven
Use water. The molds in which you will bake the Cream Brulee, place them in a baking pan with water or in other words - bake them in a water bath. This will moisten the atmosphere in the oven and will bake the dessert better.
3. Do not bake the Cream Brulee fully
The tasty Cream Brulee cream is ready when it is slightly firm at the edges, and when we shake the pan or the form itself, it is more liquid in the middle. Do not rush to arouse self-doubt - when it is ready and we place it in the refrigerator, the cream will set.
4. The water should not reach a boiling point
As with cream caramel, the water should not reach a boiling point, much less the cream itself, because it produces pores. Not that it won't be edible after that, but we strive for perfectionism and we want it to be beautiful.
