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A delicious dessert that you have to learn to prepare. Is about a perfect and very soft cream, made with cheese and cream and with a crunchy layer of sugar. We will make a very quick and simple cream with our Thermomix and we will accompany it with some delicious strawberries. We will put a few pieces of strawberries at the base of each bowl that we will then cover with the cream that we have made. It we will bake in a bain-marie and we would only have to make the final touch. We will cover our dessert with sugar and we will burn it with a blowtorch so that we have that crunchy caramel layer.
Crème brûlée with strawberries
A delicious dessert with a soft cream and a crunchy caramel layer. We will accompany it with strawberries to make it perfect. The cream will be made of cream cheese and cream that we will bake. We will cover it with sugar and burn it with a blowtorch to make it perfect.
- Alicia tomero
- Kitchen: French
- Recipe type: dessert
- Calories: 275
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 300g of cream cheese type Philadelphia
- 115g sugar
- 300ml sour cream (300ml whipping cream and the juice of half a small lemon)
- 1 large egg
- 450g cutter
- 6 or 7 tablespoons of sugar to sprinkle and burn
Preparation
Will sour cream half an hour in advance, in a container we will put the 300ml cream to ride and we will miss you The juice of half a lemon. We whisk it vigorously and let it thicken a little. We put it in the fridge around 30 minutes.
When we have the cream ready, we heat oven at 160 °. In our Thermomix glass we are going to mix the cream. We cast the 300g of cream cheese, the 115g of sugar. We schedule it during 1 minute at speed 3. When we have it ready we throw the 300ml sour cream and the egg. We schedule it during 2 minutes at speed 4.
We prepare 6 bowls that can go into the oven and that they are of individual servings. We take the strawberries and cut them into small pieces, we will add the bits on the bases of the bowls. Next we cover with the cream cheese that we had prepared, we can fill almost to the edge of the bowls, since this cream when baked will not grow.
We prepare a tray that can go into the oven. This tray must have a bottom since we are going to place the bowls and we are going to bake in a double boiler. We put the bowls inside the tray y we will pour water covering about three-thirds of the bowl. The idea is that when baking the cream does not cook abruptly and thus the water softens it and a very soft cream cooks for us. We put it in the oven for 25 minutes.
With the baked bowls the we let it rest for a while out of the tray. We cover each cream with sugar and with the help of a blowtorch we will burn the sugar. Has to stay a crunchy caramel layer. We can put the bowls in the fridge to that they take cold.
What a pint!