Actress and former Miss Universe Sushmita Sen created history of sorts when she decided to adopt a girl at the mere age of 25. Sushmita has starred in various superhit films like Biwi No. 1 and Main Hoon Na, and now she has made a mark for herself in the OTT space too. She starred in the super successful TV series ‘Aarya’, directed by Ram Madhvani. When she is not shooting, she loves to dedicate her time to her daughters, she adopted her second daughter Alisah in the year 2010. Proud mommy Sushmita doesn’t miss a chance to talk about their accomplishments, big or small. On her Instagram, the actress recently posted an image of Crème Brulee, the delish European dessert was made by none other than her youngest, Alisah. “ Homemade.. Crème Brulee by Alisah Sen”, Sushmita wrote in her caption.
What is Crème Brulee And How Can You Make It At Home
For the uninitiated, Crème Brulee is actually a very popular dessert said to be hailing from France, but other countries have also given this dessert their own local spin.
Crème Brulee also known as burnt cream or Trinity cream is essentially a rich custard which is topped with a layer of hardened caramelized sugar. It is said to be inspired by crème catalana, a much older European dessert which looks very similar to crème brulee, but is much denser in terms of consistency. Crème Brulee is generally served chilled since the top crusty part is hot, so keeping the soft-centre cool makes the dessert even more tempting.
In typical French method, the custard base has a vanilla flavour, but the flavourings can vary from recipe to recipe now. Sometimes, Crème Brulee can also be served with garnishing of fruits. One of the earliest recipes of Crème Brulee can be found in François Massialot's 1691 cookbook Cuisinier royal et bourgeois.
Instagram story by @sushmitasen47
The dessert apparently was also introduced at Trinity College, Cambridge in 1879 as "Trinity Cream" or "Cambridge burnt cream".
It is not very difficult to make creme brulee at home. Preheat ceramic ramekins. In another bowl, beat eggs slightly. In another large bowl whip cream, combine with granulated sugar and vanilla . Add egg yolks and whisk until everything is well-combined and even coloured. Pour cream mixture in ramekins. Place them in pan filled with water and then place the pan in the oven . Bake till the top is light brown in colour and sides are set.
Transfer ramekins in cooling rack. Cool for 2 hours. Cover them tightly in plastic wrap and refrigerate until chilled. Sprinkle granulated sugar over each chilled custard. Caramelize sugar on top using a torch if you can and you are pretty much done.
Here is the complete recipe you can try at home. Let us know if you were able to make it right and do not forget to share the pictures.
