Ingredients for cooked vanilla custard cream
2 tablespoons of unsalted gelatin
Ingredients for cooked vanilla custard cream
2 tablespoons of unsalted gelatin
Pellet the gelatin over 1/2 cup of the recipe's milk and let it rest for 5 minutes
In a saucepan, add this milk to the remaining milk and heavy cream, stirring well
Continue with the recipe and, while still warm, pour into lightly oiled molds or ramekins
Place in the refrigerator until firm and unmold
Serve chilled, garnished with sugar to taste
Suggestion: for a colored crème brûlée, divide the cream into 2 parts
One part add 3 tablespoons of peppermint extract, and another, 3 tablespoons of chocolate liqueur
Place the mold in a large bowl with water and ice and assemble layers of cream, being careful to chill and firm each layer before adding the next.
