Brönnti Creme
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5.0
6 reviews
Excellent
Brönnti Creme
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A recipe for Brönnti Creme inspired by our time in Bern, Switzerland! This homemade custard has a blend of caramel and whipped cream for quite the decadent dessert.
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Ingredients
- 4 large egg yolks
- 2 tablespoons (25 grams) granulated sugar
- Pinch salt
- 2 cups (470 milliliters) milk divided
- 1 tablespoon cornstarch
- 1/2 cup (100 grams) granulated sugar
- 1/4 cup (60 milliliters) water
- 3/4 cup (180 milliliters) heavy cream
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Instructions
- In a medium bowl, whisk together the egg yolks, 2 tablespoons sugar, and salt. Set aside.
- In another bowl, whisk 1/4 cup (60 milliliters) of the milk with the cornstarch until no streaks of powder remain. Set aside.
- In a medium saucepan with a heavy bottom, pour the 1/2 cup (100 grams) sugar in an even layer and place over medium low heat.
- Cook, gently swirling the pan as needed, until the sugar develops a deep amber color.
- Very carefully pour in the water (it will splatter!), followed by the remaining 1 3/4 cups (415 milliliters) milk.
- Continue to heat, whisking often, until any hardened caramel pieces have melted into the liquid and the mixture is starting to steam, but not yet boil.
- Slowly pour about 1/2 cup (120 milliliters) of the heated milk from the saucepan into the egg yolk mixture while constantly whisking.
- Once incorporated, slowly stream in and whisk another 1/2 cup (120 milliliters) into the egg yolk mixture.
- Slowly pour the milk egg mixture back into the saucepan over medium-low heat while whisking.
- Pour the set aside cornstarch dissolved in the 1/4 cup (60 milliliters) milk into the saucepan. Continue to cook while stirring until the mixture has thickened enough to start to pull away from the sides and bottom of the pan. Do not bring to a boil.
- Remove from heat and transfer to a heat-safe container. Cover the top with a layer of plastic wrap to prevent a film from forming. Refrigerate until well-chilled, about 3 hours.
- Immediately before serving, beat the heavy cream until stiff peaks form.
- Gently fold half of the beaten whipped cream into the chilled caramel custard.
- Transfer the other half of the beaten whipped cream to a pastry bag fitted with a large star tip.
- Divide the Brönnti Creme among individual serving bowls.
- Pipe the whipped cream over the top to garnish and serve immediately.
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User Reviews
Overall Rating
5.0
6 reviews
Excellent
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