Crème brulee with buckwheat according to Olga Martynovska’s recipe
Ukrainianа chef, judge “MasterChef. Professionals”-4, which is scheduled to premiere in February 2023 on STB, Olga Martynovska sharedlasya the recipe for one of her favorite desserts – Crème brulee. Cooking French classics… with Ukrainian buckwheat!
“Crème brulee – is one of my favorite desserts! So simple and yet so magical! Upon arrival in Paris, every self-respecting tourist will sit down on the terrace of a bistro, order coffee and crème brûlée, crack a caramel crust with a spoon, smile and repeat la vie est belle! We’ll go to Paris with youemo later, and the crèmebrulee must be to make and eat right now! Traditionally, it is made with vanilla, but you can improvise and fill it with any of your favorite flavors. I had some buckwheat.”
Ingredients for 1 serving:
- 150 ml of cream with 20 to 30% fat content;
- 1 yolk;
- 15-20 gr.ames sugar + 20 gramsamas of brown sugar for the crust;
- a little buckwheat instead of vanilla.
Method of cooking:
To make Ukrainian brûlée, fry a couple of spoons of buckwheat in a dry frying panof buckwheat, so that it is cracklyand start to cook, and pour it into the cream. By the way., you can mix cream with milk to make it to make it more economical and not so greasy. Buckwheat will heat the cream and give off flavor, leave it there for 30 minutesorn. You do not need to insist for a long time, because there will be more to taste looks like like milk buckwheat porridgerather than than an exquisite French classic. Mash the yolks with the sugar with a whisk, put the buckwheat in a sieve, and add the cream to the yolks and mix. Pour into a serving bowl.
There are two ways to cook it:
- bain-marie – water bath. That is, put the molds with the dessert in a baking sheet, pour hot water and cook for 30-35 minutes, 160 C without ventilation.
- without a water bath – put the molds on a baking sheet and cook at 100 C, if without air, or 80 C, if the air cannot be removed – 25-30 minutesor else.
Shake the plate lightly to check doneness – it is important that the center is not picky, but moves like a jelly. Цe you do at the end of cooking in the oven, and add time if necessary. It all depends on the oven and the number of products you are cooking. Put it in the refrigerator overnight. Sprinkle with sugar before tasting, if you don’t have cane sugar, use white sugar.
“It’s important to distribute the sugar evenly, as I do in the video, because otherwise, where there is no sugar, you get burntyou get “milk” and it’s not very tasty“, – says the chef.
We make the crust using a gas burner.
View this post on Instagram
Photo: STB press service
