Cov keeb kwm ntawm creme brûlée yog qhov nyuaj thiab sib cav sib ceg. Cov kws ua zaub mov hauv tebchaws Askiv, Spain thiab Fabkis txhua tus hais tias lawv tsim thawj cov khoom noj qab zib no. Cov kws tshawb fawb txog zaub mov nco ntsoov tias custards tau nrov nyob rau hauv Nruab Nrab Hnub nyoog, thiab zaub mov txawv rau custards thoob plaws hauv Tebchaws Europe. Yog li nws yuav luag tsis tuaj yeem nrhiav thawj daim ntawv qhia rau cov khoom qab zib no. Lo lus nug yog: leej twg yog tus thawj coj caramelize qab zib rau saum cov custard thiab ua khoom qab zib?
England's Contribution to Crème Brûlée History
Lore hais tias qee lub sijhawm thaum xyoo pua 17th, ib tug tub ntxhais kawm ntawv qib siab tau xav tias yuav nthuav tawm cov neeg ua haujlwm hauv chav ua noj nrog ib daim ntawv qhia tshiab: creamy unsweetened custard nrog caramelized qab zib topping. Tab sis cov khoom qab zib tshiab no tau raug nplawm los ntawm cov neeg ua haujlwm kom txog thaum tus menyuam kawm ntawv los ua phooj ywg. Nrog nws txoj kev ntseeg tau tsim, lwm tus hauv chav ua noj tau txaus siab rau nws txoj kev tsim. Nws tau lub npe hu ua "Trinity Burnt Cream," thiab nws cov koob meej tau loj hlob.
Thaum nws tsis tuaj yeem ua pov thawj tias Trinity College hauv Cambridge tau tsim cov kev kho mob zoo tshaj plaws uas lawv kuj tau sau tseg tias tsis zoo li, lawv cov qauv ntawm creme brûlée yog ib qho tseem ceeb ntawm lawv cov zaub mov. Cov neeg ua hauj lwm hauv chav ua noj muaj hlau nrog lub tsev kawm ntawv crest uas yog siv los ua cov burnt topping.
Brits vehemently tsis kam lees tias Trinity Brunt Cream thiab creme brûlée yog tib lub tais. Thaum Fabkis version yog qab zib heev, British Trinity Cream yog unsweetened, thiab qab zib topping yog thicker thiab crustier.
Crema Catalana: Spain thov kom Crème Brûlée
Cov neeg Spanish thov lawv cov qauv ntawm crema catalana yog qhov tseeb ua ntej ntawm creme brûlée. Txawm li cas los xij, creama catalana tsis yog ci hauv dej da dej, lossis bain marie, zoo li crème brûlée. Crema catalana tau txais kev pab rau Saint Joseph Hnub (Lub Peb Hlis 19th).
French Crème Brûlée Recipe
Ntau cov neeg xav tias creme brûlée yog Fabkis tais. Tom qab tag nrho, lub npe yog Fabkis. Txawm li cas los xij, lub npe creme brûlée tsis tau nrov mus txog thaum xyoo pua 19th. Crème brûlée yog tej zaum tsuas yog lwm version ntawm daim ntawv qhia custard uas tau dhau mus dhau los ntawm Nruab Nrab Hnub nyoog.
French version ntawm no khoom qab zib yog ci nyob rau hauv ib lub lauj kaub dej thiab txias rau ob peb teev. Lub custard yog sprinkled nrog qab zib thiab ces caramelized nrog lub tshuab hluav taws xob hauv chav ua noj thiab tau txais kev pab sai, yog li qhov sib txawv ntawm cov nqaij thiab txias custard thiab crunchy thiab kub topping yog khaws cia.
Recipe los ntawm Linda Johnson Larsen
Cov khoom xyaw
- 5 qe yolks
- 1 qe tag nrho
- 2 khob hnyav whipping cream
- 1/2 khob granulated qab zib
- 2 teaspoons vanilla
- Pinch ntsev
- 1/4 khob granulated qab zib
Cov lus qhia
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Hlawv qab zib rau creme brulee Preheat qhov cub kom 350°F.
- Butter 4 (6 ooj) ramekins los yog qhov cub pov thawj custard khob nrog uns alted butter thiab tso tseg.
- Nyob rau hauv ib lub tais loj, tuav lub qe qe nrog tag nrho cov qe kom du.
- Kab hauv qab.
- Strain no sib tov los ntawm ib tug sieve rau hauv lwm lub tais loj huv si.
- Do hauv 1/2 khob suab thaj, vanilla, thiab ntsev nrog ib lub xaim nplawm kom txog thaum cov suab thaj yaj.
- Tau qhov sib tov rau hauv cov ramekins npaj.
- Muab cov ramekins rau hauv 9 "x 13" iav ci tais.
- Ua tib zoo ncuav dej npau ib ncig ntawm ramekins, ceev faj kom tsis txhob muaj dej nkag mus rau hauv custard.
- Ci lub custard rau 30 mus rau 40 feeb los yog kom txog thaum lub custard cia li teem.
- Ua tib zoo tshem cov ramekins ntawm lub lauj kaub thiab teem rau ntawm ib lub racks. Cia txias rau 30 feeb, tom qab ntawd npog thiab tso cov custard rau hauv tub yees li 4 teev.
- Thaum koj npaj ua haujlwm, nqa cov ramekins tawm ntawm lub tub yees thiab tso rau ntawm qhov chaw tsis muaj cua sov.
- Ntawm thiab nplawm txhua lub custard sib npaug nrog 1 tablespoon qab zib. Siv lub teeb hauv chav ua noj, xim av qab zib, txav lub teeb kom sib npaug ntawm txhua qhov custard. Ceev faj txhob hlawv qab zib.
- Pab tam sim. Txhua lub rooj noj mov siv ib rab diav kom tawg cov suab thaj nyuaj thiab txaus siab rau cov custard thiab crisp topping ua ke.
Siv 4
Variations and Tips
Nyob rau hauv ntau txoj kev, creme brûlée yog ib daim ntawv qhia timeless thiab classic. Los ntawm nws cov thawj coj ntawm cov qab zib custards ntawm Nruab Nrab Hnub nyoog, mus rau qhov hloov pauv ntawm niaj hnub no, cov khoom qab zib nrov no tuaj yeem hloov kho ntau txoj hauv kev.
Flavoring lub Custard
Qee yam ntawm cov zaub mov no qab zib heev, thiab qee qhov yog savory. Cov Fabkis zoo li ntxiv ntau cov suab thaj rau cov custard thaum lwm cov qauv xav tau ib qho flavoring ntawm vanilla. Txawm li cas los xij, muaj ntau yam kev hloov pauv ntawm custard flavoring:
- Zest ntawm txiv kab ntxwv los yog txiv qaub yog ib tug nrov variation, feem ntau ntxiv rau ib tug sweeter custard.
- Vanilla taum, cocoa, los yog txiv maj phaub extract yog siv nyob rau hauv ib co zaub mov txawv.
- Cov txiv hmab txiv ntoo tshiab yog qee zaum txais tos ntxiv rau cov tais no. Raspberries los yog blueberries yog qab nrog cov nplua nuj custard.
- Liqueurs ntxiv tau. Ntxiv 1 mus rau 2 tablespoons Grand Marnier, Amaretto, Kahlua, los yog Irish Cream rau custard ua ntej ci.
- Bittersweet grated chocolate yog qee zaum sprinkled on top ntawm custard ua ntej qab zib topping ntxiv.
Topping Variations
Lub ntsiab txhais ntawm lub crème brûlée yog ib tug du thiab creamy custard topped nrog caramelized qab zib. Txawm li cas los xij, hom suab thaj lossis lwm yam khoom siv, thiab txoj kev nws yog caramelized tuaj yeem sib txawv.
- Qee lub sij hawm cawv ntxiv rau topping thiab taws rau qhov kev nthuav qhia ua yeeb yam.
- Koj tuaj yeem muab cov custards tso rau ntawm daim ntawv ci thiab ci cov qab zib rau ob peb feeb es tsis txhob siv lub tshuab hluav taws xob.
- Koj tuaj yeem siv cov suab thaj xim av rau qhov chaw ntawm cov suab thaj granulated rau topping.
Origins Aside, This Is a Classic Zaub
Lub ntiaj teb no tej zaum yuav tsis paub leej twg invented creme brûlée los yog qhov twg los. Txawm li cas los xij, txhua tus tuaj yeem pom zoo tias cov khoom qab zib zoo nkauj no tsim nyog rau qhov chaw hauv phau ntawv qhia thoob ntiaj teb. Ua hauj lwm rau koj noj hmo tom ntej. Nws yog cov khoom qab zib zoo tshaj plaws ua ntej!
