La crème brûlée di Amélie (ma non solo sua)

È proprio così, ormai quando vedo una crème brûlée, ne preparo o ne mangio una, non riesco a non pensare ad Amélie Poulain de “Il meraviglioso mondo di Amélie” e ai suoi piccoli piaceri della vita, fra i quali spicca rompere la crosticina della crème brûlée con il cucchiaino…che poi anche a me piaccia affondare le mani nelle granaglie -o nella farina- questa è un’altra storia.

Ma nel tempo alla crème brûlée di Amélie (che poi chissà qual è la ricetta per la SUA crème brûlée) si sono sovrapposte altre suggestioni, per nulla cinematografiche (anzi, forse la suggestione legata ad Amélie è una delle ultime, in ordine di tempo) e molto personali, dei piccoli e dolci ricordi che mi fanno ormai percepire la crème brûlée come un dessert anche un po’ mio (e forse non solo mio).

Credo che ognuno di noi leghi dei piatti, salati o dolci che siano, a dei momenti della propria vita, a delle persone o a degli stati d’animo. Ecco, se proprio devo dare una definizione culinaria di questo particolare momento della mia vita, lo vedo come un periodo di pizza e crème brûlée e, più in generale, di tanta cucina, poche foto e pochi post (ma ormai un pochino avrete iniziato a conoscermi, e lo sapete che vado a momenti…prima o poi tornerò all’ovile, almeno un po’ più spesso). E direi che, a parte il mio vedo-non vedo su questo blog, il resto me lo tengo ben stretto.

 

CRÈME BRÛLÉE

(ricetta tratta da Juls’ Kitchen e La Ciliegina sulla torta)

Ingredienti (per 4 cocotte, ma non azzardo a dire 4 persone, perché per me non è andata affatto così)

* 400 ml di panna fresca

* 4 tuorli d’uovo (qui qualche idea su come utilizzare gli albumi)

* 80 g zucchero semolato

* mezza bacca di vanigliazucchero di canna q.b

Strumenti

* 4 piccole cocottine in coccio

* cannello caramellizzatore (ma volendo si può utilizzare il grill del forno)

Procedimento

Mettete la panna in un pentolino, aggiungete la bacca di vaniglia (incisa o no, a seconda di quanto vi piaccia l’aroma di vaniglia) e fatela scaldare a fuoco medio; quando comincia a sobbollire, togliete dal fuoco e lasciate intiepidire.

Nel frattempo in una terrina mescolate i tuorli con lo zucchero fino a sbiancare il composto. Versate quindi sul composto la panna a filo, filtrandola con un colino a maglie strette e mescolando continuamente, in modo da temperare le uova.

A questo punto il procedimento si sdoppia: se seguite la ricetta di Juls, rimettete il composto ottenuto sul fuoco e cuocete, mescolando continuamente con un cucchiaio di legno, fino a quando la crema vela il cucchiaio (non lasciate bollire o farete impazzire la crema). Versate la crema in cocotte individuali e poi posizionatele in una teglia grande con 3 dita d’acqua. Cuocete quindi in forno caldo a 160°C per circa 25 minuti, finché non si è assodata. Togliete dal forno, lasciate raffreddare completamente e poi mettete in frigo,. Coperte di cellophane, per almeno 3 ore.

Se scegliete la ricetta di La ciliegina sulla torta, una volta temperate le uova, versate direttamente la crema ottenuta in cocotte, sistemate in una teglia abbastanza alta e riempite d’acqua (le cocottes devono essere immerse per metà). Infornate in forno pre-riscaldato a 150° C e cuocete per circa 1 ora e 15′, finché la crema sarà ben ferma sui bordi e morbida al centro. Lasciate raffreddare completamente, coprite ogni cocotte con pellicola e lasciate in frigo per almeno 3 ore.

In entrambi i casi, al momento di servire la crème brûlée, distribuite un cucchiaino raso di zucchero di canna su ogni cocotte e caramellate con l’apposito attrezzo oppure con il grill del forno.

Servite subito, e godetevi il momento in cui romperete la crosticina della crème brûlée, proprio come fa Amélie.

138 pensieri su “La crème brûlée di Amélie (ma non solo sua)

  1. voglio l’apposito attrezzo! 😀
    buonissima….ma cocotte un po’ più grandi che se no non basta. 
    Ciao stellina!

    1. Eh eh, hai ragione, le cocotte più grandi potrebbero essere una soluzione, ma vuoi mettere mangiare 2 o 3 creme brulee e non sentirsi troppo in colpa (cosa che farò anche stasera, alla faccia di chi mi vuole male)?!
      Il caramellizzatore costa sui 17€, ma sono altrettanto perfetti degli accendini con il cannello più lungo e la fiamma genere ossidrica che si trovano facilmente al mercato (spero di non suonare razzista, ma spesso da venditori cinesi).
      Bacioni, mia cara!

    1. Lo so, lo so che vi siete abituati alle mie sparizioni (e non so mica se sono contenta di questa “cattiva abitudine”)… come si direbbe con Fantozziana memoria “come siete umani, voi” 🙂
      Un bacione, mia cara..
      E, complice la fine delle vacanze, spero di sparire un po’ meno 😉

  2. Ho proprio paura che sarò costretta a farmi la creme brulée molto presto, complice un cannello che non ho mai usato, e la nostalgia per quel film che mi hai fatto venire voglia di rivedere. Le immagini sono eloquentissime….che meraviglia! Un abbraccione (guarda che a fine ottobre vengo a Torino per il Salone del Gusto…voglio conoscerti eh! ) Pat 

    1. Ah, una volta iniziato con il cannello chi ti ferma più?! (io addirittura ho un cannello “regular” e uno mini -una sorta di cannello da borsetta, che non si sa mai :P)
      Io ho rivisto il film da non molto e, ancor prima, la crème brûlée si era caricata di ricordi meravigliosi, quindi posso ormai dire che si tratta di uno dei miei dolci preferiti.. e, dei due metodi che ho postato, ho anche ormai eletto il mio preferito (quello con la cottura solo in forno).

      A fine ottobre sei qui per il salone del Gusto (a cui non sono mai andata… mea culpa, mea culpa!)?! Stai qui qualche giorno? In ogni caso la conoscenza è OBBLIGATORIA! E, compatibilmente con il periodo (che da qui ad ottobre è un gigantesco “?”) vedo di organizzare qualcosa di … gustoso … per l’occasione.

      Un abbraccio

      Giulia

  3. Ciao bella ragazza!!!! Ma quanto sono belle queste foto!? Ma qui stiamo facendo progressissimi o sbaglio?
    Si avvicina (spero lentamente, ma in fondo non troppo) il mio compleanno. Perchè te ne parlo oggi? Perchè ho scelto il tema della festa 🙂 e spero non ti deluderà!
    A parte ciò, la scena di Amelie è rimasta molto impressa anche a me, quel cucchiaino che rompe la crosta di caramello e il rumore che ne scaturisce, mi sono piaciuti fin dalla prima delle 60 visioni successive.
    Mi piace molto questo post! Bravissima.

    Un abbraccio fortissimo
    Mari

    1. Ciao carissima!
      Mah, adesso, proprio progressissimi non direi! Diciamo che dipende molto dall’ispirazione del momento e da quanto tempo ho a disposizione fra quando preparo il piatto e quando sento la necessità di mangiarlo (è brutta la fame, a volte molto brutta).
      Si avvicina il tuo compleanno?! Ma se mancano mesi!!! O__O
      Sei stra-preparata e stra in anticipo, ma ammetto che sono stra-curiosa di conoscere il tema.. e speriamo che anche quest’anno possa essere dei vostri (o dovrei dire delle vostrE?! :D)
      Eh, diciamo che “qualcuno” mi ha fatto ri-apprezzare Amèlie e la sua crème brulée in modo differente.. e da allora non lascio più, dessert e qualcuno 😉

      Un abbraccione!

      Giulia

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