Brännti Creme – Swiss National Day Celebration with Chef Charlie
Pane-Bistecca
Well, how should I start? Perhaps by saying that I have never dared to try a “burnt” cream (Creme Caramel)? Or with the fact that August 1st is Swiss National Day? Or that we celebrated it with our friends in America in 2014? And today is August 1, 2024, 10 years have already passed, madness.
No, no, no, I’ll start by introducing you to my dear friend Chef Charlie. Charlie was a neighbor of ours in Hong Kong, also Swiss, and his daughter and my daughter are best friends. Andrea and I traveled to America for his daughter’s wedding, and I cooked for the Swiss National Day with Chef Charlie. It was a great evening, decorated by the girls, cooked by Chef Charlie with Swiss delicacies and lots of lovely people.
Chef Charlie has had a long career as a chef in various large, very well-known hotels. He has traveled all over the world (I know him from Hong Kong and the Philippines, but he has also been to Thailand) and has made a name for himself. Most recently he was the Manager of Catering Services of Cathay Pacific Airways Hong Kong.
The Brännti cream was also made for dessert, which I paid very close attention to. I cooked it at home straight away and then we feasted and reminisced!
No, no, no, I’ll start by introducing you to my dear friend Chef Charlie. Charlie was a neighbor of ours in Hong Kong, also Swiss, and his daughter and my daughter are best friends. Andrea and I traveled to America for his daughter’s wedding, and I cooked for the Swiss National Day with Chef Charlie. It was a great evening, decorated by the girls, cooked by Chef Charlie with Swiss delicacies and lots of lovely people.
Chef Charlie has had a long career as a chef in various large, very well-known hotels. He has traveled all over the world (I know him from Hong Kong and the Philippines, but he has also been to Thailand) and has made a name for himself. Most recently he was the Manager of Catering Services of Cathay Pacific Airways Hong Kong.
The Brännti cream was also made for dessert, which I paid very close attention to. I cooked it at home straight away and then we feasted and reminisced!
Ingredients
100 g Sugar
2 tbsp Water
250 ml Milk
200 ml Milk
1 Egg
1 tbsp Sugar
2 tbsp Cornstarch
100 ml Whipping Cream
a few Caramel Candies chopped for Decoration
Instructions
1
Step 1
Melt the sugar and water in a wide pan. Melt with a wooden spoon, stirring gently, until the mixture is caramel brown. Don’t worry if the mixture turns crumbly at first, that’s okay! Remove from the heat.
2
Step 2
Pour in the 250 ml milk and put back on the stove. Simmer over a low heat until the caramel has dissolved.
3
Step 3
Mix the remaining milk with the egg, sugar and cornstarch and pour in. Keep stirring and bring to the boil. As soon as it thickens, remove from the heat, but continue to stir for at least 3 minutes.
4
Step 4
Place cling film directly on top of the cream and leave to cool in the fridge.
5
Step 5
Before serving, whip the cream until stiff and fold in carefully. Serve with caramel slivers.
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