Creme brulee is one type of dessert that much preferred because it tastes sweet and unique. One of the unique location of creme brulee is located in a sprinkling of sugar to a “burned” so that it becomes caramelized and browned on top leaving a trail of this dessert.
Creme brulee itself was made ??of a mixture of eggs, custard powder, sugar and cream. However, often there are problems often encountered when making this type of dessert that is still lagging fishy flavor of eggs, and also the texture that is still a little rough.
In addition, air bubbles appear on the surface of the cake will also interfere with the appearance of the cake should be smooth. Creme brulee is supposed to be soft and chewy texture similar to pudding.
Actually when making creme brulee, the key lies in the time whisk the egg, says chef Sandra Djohan. “To produce the creme brulee is soft, then it should be an egg that is in this recipe beaten until stiff and white,” said chef Sandra in the event of Wall’s Dung Dung in Demat restaurant, Central Jakarta, Tuesday (01/10/2012).
Whipping egg whites until it aims to strengthen the foundation so as not to deflate the cake when baked and did not cause the cake did not inflate properly or sodden. In addition, the agitation until the whites are also eliminates fishy aroma of this cake and make this cake was soft and light when eaten.
