Ingredients

Features

Description

1. Turn the oven to 150 C (300 F), at the ready molds for creme brulee, a large baking dish and teapot with hot water to the water bath.

2. In a saucepan bring to boil the cream with milk and peel off and leave for 10 minutes.

3. Mix the egg yolks with 1/3 cup sugar and salt (rim). With one hand, continue to interfere, and the other to pour the hot cream, half a cup first, then the rest of the milk mixture. At the end, add the lemon juice. The mixture does not need to shake up!

5. Bake for 25-30 minutes (if molds large volume — 50 minutes), the cream should bake at the edges and in the middle of rocking slightly. (Main Perepech not, the cream will harden during cooling). Remove the form from the oven and leave in hot water for about 10 minutes more, and then slowly get molds, cool, close the cling film and refrigerate for at least 3 hours (maximum 2 days).

6. Before serving, sprinkle the top of each mold with sugar (it takes about 3 tablespoons of sugar, if the molds are wide, then maybe more). Forms and put on a baking sheet under the grill to caramelize sugar for 1-3 minutes. Or melt the sugar with the help of sticking out of the kitchen.

Translated by site: wday.ru