LA/RC 107 | 4G : Crème Brûlée
Would you ever burn your food on purpose? It might sound strange, but that’s exactly what you should do if you make a French dessert called crème brûlée (pronounced like krem broo-LAY). In French, that name literally means “burnt cream”!
To make crème brûlée, you start with cream, sugar, and eggs. They are mixed together and heated so that they create a thick custard. Some people add extra flavors to the custard, such as vanilla or orange. This custard is then poured into small bowls to cool off and harden slightly.
Later, you pour sugar on top of the custard. Then you burn the sugar to create a layer of crunchy caramel. Now your custard has a hard top, and it is officially crème brûlée.
There are two main ways to turn the sugar into caramel. The traditional way is to place it under the hot broiler of your oven. The modern way is to use a small gas torch. Be very careful if you decide to make crème brûlée this way!
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LA/RC 107 | 4G : Crème Brûlée
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Pergunta 1 of 8
1. Question
What is crème brûlée?
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2. Question
Crème brûlée is mostly made out of
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3. Question
Which of the following is not a typical ingredient in crème brûlée?
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4. Question
Based on information in the passage, we can understand that heated sugar can turn into
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5. Question
The two main ways to create crème brûlée’s crunchy caramel are
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6. Question
Why does the author end the passage by telling readers to “be very careful”?
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7. Question
What does crème brûlée mean in French?
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8. Question
Which are also examples of crunchy food?
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