Let’s go way back for a second — because crème brûlée has a long history. The term crème brûlée is French for “burnt cream,” and while the first known written recipe for the dish comes from.. Once cooled down remove the citrus zest, cinnamon stick and vanilla bean (if using). Towards the end of the cooling process, put the sugar and cornstarch in a mixing bowl along with the egg yolks. Whisk until smooth and pale. Pour some of the milk mixture into the bowl with the egg yolk mixture and whisk together.
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Whisk vigorously until the mixture is pale yellow. 5. Whisk the cornstarch slurry into the egg yolk mixture. 6. Pour in a splash of the warm milk, whisking constantly. 7. Remove the citrus peels and cinnamon stick from the milk. 8. Slowly whisk in the egg mixture, whisking constantly so that the eggs don’t scramble.. Chauffer à feu moyen jusqu’à ébullition puis laisser reposer 2 minutes. Passer le lait au chinois pour récupérer les morceaux de citron et la cannelle. Dans un récipient, verser les jaunes d’oeufs, le sucre cassonade et la fécule de maïs. Fouetter pour obtenir un mélange bien lisse.
