French Caramel Baked Brûlée

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby of theirs. Every dish is their own successful work. We should not always envy others’ talents. In fact, we can learn it. The following is an introduction to French caramel brulee. Let’s get started now.

1. Split the vanilla pods, scrape out the seeds, put them into a pot with milk and whipped cream and cook until almost boiling. Turn off the heat, cover with a lid and soak for 30-40 minutes. Then sieve once.

2.1 Pour gradually into step 1. Stir evenly while pouring.

4. Sieve the pudding liquid again. If there are bubbles, slide kitchen paper on the surface to remove them. Put it into the baking bowl. It should be about 80% full.

6. The last step is to burn the caramel. Use the newly purchased spray gun to evenly sprinkle a layer of sugar on the surface of the brûlée. The amount of sugar depends on how thick you like the caramel layer. Turn on the spray gun and burn the surface evenly in the air for a few seconds until the surface turns golden yellow. The slightly bitter caramel tastes best. After it cools down a bit, it will form a hard and crispy caramel shell. All you have to do now is tap it gently with a spoon, listen to the pleasant cracking sound, scoop out the tender and cold pudding, and swallow it together with the hot caramel crisp. The PH pudding has more texture than a small hill, and its fragrance is irresistible.

It is a bad habit to like eating out. For the sake of nutrition and health, the editor suggests that you learn to cook. Go to the kitchen and try today's French caramel brulee.