Crema de zahar ars clasica / Clasic creme brulee

Iata ca am facut si eu pentru prima data in viata mea, crema de zahar ars cu zahar :)))) Am adaptat reteta mamei mele (am pus mai multe oua, mai putin lapte), pentru ca imi placea la nebunie cand imi facea crema de zahar ars, fiind mica :) Mult sirop de caramel si crema fina, un dezmat permis din cand in cand :) DAR se poate transforma foarte usor intr-un desert dietetic folosind tagatoza, singurul indulcitor care caramelizeaza, si pe care il gasiti aici.

Ingrediente:

• 8 oua
• 700ml lapte
• 150g zahar
• 2 lgt extract de vanilie
• 150g zahar pentru caramel

Batem ouale spuma cu zaharul, adaugam usor laptele, vanilia, mixam cu grija. Separat intr-o craticioara nonaderenta topim zaharul pentru caramel, amestecand usor cu o spatula si il turnam repede in vasele in care vom face crema.

Eu am folosit un vas rotund mare de yenna si 4 vase individuale speciale pt creme brulee. Rotim usor vasele pentru a le acoperi fundul si putin din laterale cu caramel. Dar repede, pentru ca se intareste repede :)

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Turnam crema de oua in vasul de yenna si il transferam intr-o tava adanc umpluta cu apa pana la jumatatea vasului de yenna. La formele individuale am turnat apa la fel, in tava lor speciala.

Coacem crema de zahar ars cam 1 ora la 170C, pana centrul mai tremura puuutin :) O lasam sa se raceasca, apoi o introducem in frigider 2-3 ore. Inainte de servire, trecem cutitul pe marginea vaselor, apoi rasturnam crema, sa se prelinga frumos caramelul… Pofta mare!

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ENGLISH VERSION

I actually got to make creme brulee, for the first time in my life, with sugar! :)))) I adapted my mother’s recipe (more eggs, les milk) because I loved her creme brulee when I was a little girl :) Lots of caramel syrup and a smooth custard, the best guilty pleasure every now and then :) BUT you can make it low carb super easily, by using tagatoze, the ONLY sweetener that caramelizes :)

Ingredients:

• 8 eggs
• 700 ml milk
• 150 g sugar
• 2 tsp vanilla extract
• 150 g sugar for the caramel

Whisk the eggs and sugar, genty add the milk, mix until incorporated. Separately, in a nonstick pan, melt the sugar, mixing with a spatula until it caramelizes, then quickly pour in the dishes you will use for the creme brulee.

I used a big round dish and 4 individual ramekins. Rotate the dishes for the caramel to cover the side, quickly, because it hardens fast :) Pour the egg mixture in the dishes and transfer to a larger oven dish, filled halfway with water.

Bake the creme brulee for about 1 hour at 170C until the center is very slightly jigglish :) Let it cool, then place in the fridge to set for about 2-3 hours. Before serving, run a knife on the edges, then flip, for the caramel to pour over the custard… Enjoy!