Known for its rich custard base and contrasting layer of hard caramel, this Polish-style Crème Brûlée brings a creamy sweetness to the end of any meal.

Most Popular Ways of Serving Crème Brûlée

• Topped with a thin, crispy layer of caramelized sugar.
• Accompanied by fresh berries or a dollop of fruit compote.
• Served with a shortbread biscuit or a delicate wafer.

My Advice to Make an Outstanding Crème Brûlée

• Use real vanilla beans to infuse the custard with authentic flavor.
• Ensure the sugar is evenly spread before torching for a perfect caramelized top.
• Chill the custard well before adding the sugar to ensure a crisp crust.

Spices and Other Variations for the Best Crème Brûlée

• Infuse the cream with a stick of cinnamon or a dash of nutmeg for a warm spice note.
• Add a splash of Polish cherry vodka for a fruity undertone.
• For a chocolate version, mix in some high-quality cocoa powder.

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• PAPAL CREAM CAKE OR KREMOWKA. – ONE OF THE BEST POLISH DESSERTS.
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Decadent Polish-Style Crème Brûlée Recipe

5 from 7 votes

Recipe by Jan Vasil Course: DessertCuisine: polish, frenchDifficulty: medium

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

5

hours 

54

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 2 cups 2 heavy cream

• 1 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)

• 5 large 5 egg yolks

• 1/2 cup 1/2 granulated sugar, plus extra for topping

• Pinch salt

• Optional: A stick of cinnamon or a splash of cherry vodka

Directions

• Preheat and Prepare:
• Preheat your oven to 325°F (163°C). Arrange 4-6 ramekins in a deep baking dish.
• Infuse the Cream:
• In a saucepan, heat the cream with the vanilla bean (pod and seeds) over medium heat until it starts to bubble around the edges. Remove from heat and let it steep for 15 minutes. If using cinnamon or cherry vodka, add it to the cream to infuse.
• Mix Yolks and Sugar:
• In a bowl, whisk the egg yolks, 1/2 cup sugar, and a pinch of salt until well combined.
• Combine and Strain:
• Slowly add the infused cream to the egg mixture, whisking constantly. Strain the mixture through a fine-mesh sieve into a clean bowl.
• Bake:
• Pour the custard into the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 45-50 minutes until the custard is set but still slightly wobbly in the center.
• Chill:
• Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.
• Caramelize the Top:
• Sprinkle a thin layer of sugar over each custard. Use a kitchen torch to melt the sugar until it caramelizes evenly.

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FAQ

Utilizing eggs as the main ingredient, these cutlets are not only budget-friendly but also quick to prepare, making them a convenient and nutritious choice for any meal.

Recommended recipes:

• SWEET POTATO PUREE: A QUICK AND TASTY SIDE DISH
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• POLISH-STYLE SWEET POTATO SALAD WITH A TWIST
• SWEET POTATO STEW WITH CHILI PEPPERS AND COCONUT MILK

Most Popular Ways of Serving Egg Cutlets

• Served warm with a side of mashed potatoes and pickled cucumbers.
• Accompanied by a fresh, crisp salad or steamed vegetables.
• As a filling in sandwiches or wraps for a protein-packed meal.

My Advice to Make Polish Egg Cutlets

• Use fresh eggs for a better texture and taste.
• Do not overcook the eggs; keep them tender for a delicate cutlet.
• Experiment with different herbs and spices to find the flavor combination you love.

Spices and Other Variations for the Best Egg Cutlets

• Paprika, garlic powder, and onion powder for a flavorful twist.
• Mix in finely chopped fresh herbs like dill, parsley, or chives.
• Incorporate some grated cheese into the mixture for a cheesy delight.

Savory Polish Egg Cutlets Recipe

0 from 0 votes

Recipe by Jan Vasil Course: All Recipes, Dinner Recipes, Lunch RecipesCuisine: PolishDifficulty: easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 7 large 7 eggs

• 1/2 cup 1/2 breadcrumbs, plus more for coating

• Salt and pepper to taste

• 1/2 teaspoon 1/2 paprika (optional)

• 2 tablespoons 2 all-purpose flour

• 2 tablespoons 2 oil or butter for frying

• 2 tablespoons 2 chopped fresh parsley

Directions

• Cook the Eggs:
• Place the 6 eggs in a saucepan and fill it with water until the eggs are covered. Bring the water to a boil and then reduce the heat to a gentle simmer, cooking the eggs for about 8 minutes to achieve a hard-boiled consistency.
• Prepare the Egg Mixture:
• Once cooked, remove the eggs from heat and place them in a bowl of cold water to cool. After they’ve cooled, peel the eggs and transfer them to a mixing bowl. Using a fork, mash the eggs well until they are crumbled.
• Add Additional Ingredients:
• Crack a raw egg into the bowl with the mashed hard-boiled eggs. Season with salt, pepper, and add 1 tablespoon of breadcrumbs. Incorporate your choice of finely chopped parsley, dill, or chives to infuse the mixture with aromatic herbs.
• Shape the Cutlets:
• Mix the ingredients well until combined. Divide the mixture into four equal portions and shape each portion into a cutlet. Roll each cutlet in additional breadcrumbs to coat them well.
• Fry the Cutlets:
• Heat some oil in a frying pan over medium heat until hot but not smoking. Gently place the cutlets in the hot oil and fry for about 3 minutes on each side, or until they turn golden brown and have a crispy exterior. Ensure to fry them at a moderate pace to achieve a beautiful browning without burning.

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FAQ

Perfect for families and versatile in accompaniments, they are sure to become a favorite in your household.

Polish Homemade Waffles

5 from 1 vote

Recipe by Jan Vasil Course: AppetizersCuisine: PolishDifficulty: easy

Servings

12

servings

Prep time

15

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 2.5 cups 2.5 wheat flour (300g)

• 1.5 cups 1.5 milk

• 1/3 cup 1/3 cooking oil (80g)

• 3 medium 3 -sized eggs

• 1 teaspoon 1 baking powder

• 1 teaspoon 1 sugar

• A dash of salt

Directions

• Begin by bringing the eggs and milk to room temperature. Optionally, you can warm the milk slightly to achieve a smoother batter.
• In a large mixing bowl, combine the wheat flour, baking powder, sugar, and salt.
• In a separate bowl, whisk together the milk, cooking oil, and eggs until well combined.
• Gradually incorporate the wet mixture into the dry ingredients, stirring continuously to form a smooth batter.
• Preheat your waffle iron. Once hot, pour in the batter, ensuring not to overfill.
• Cook until the waffles are golden brown and crispy, usually around 3-4 minutes per side.
• Serve immediately with your choice of toppings like powdered sugar, jam, fresh fruit, chocolate sauce, or whipped cream.

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FAQ

This salad combination positively surprised me. Not only was it tasty, but very filling too (when you consider, it is vegetarian). Sweet potato gave it extra flavor and lemon dressing was very refreshing. Overall, I’d highly recommend this combination. It’s delicious and it photographs well too, which is always a bonus.

Amazing bowl with red quinoa (sweet potato, poached eggs and lemon dressing)

Amazing bowl with red quinoa (sweet potato, poached eggs and lemon dressing)

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe bookDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

25

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup red quinoa

• 2 large sweet potatoes, cut into chunks

• 3 tbsp olive oil

• 1-2 teaspoons turmeric

• 3 cloves garlic

• 2 cups vegetable bullion

• 1/4 cup lemon juice

• 2 teaspoons agave syrup

• 1/4 cup parsley leaves

• salt

• freshly cracked black pepper

• 2 poached eggs

• handful fresh rucola

• crushed pistachios or other nuts for topping

Directions

• Place the quinoa into a fine mesh colander and rinse under running water for 30 seconds. Combine the quinoa and water in a pot (or a saucepan) and bring to boil. Then reduce the heat and cook the quinoa uncovered for 15-20 minutes, or until all the water is absorbed. When quinoa is done, remove from heat, cover, and let the quinoa steam for 5 minutes.
• Heat the sweet potatoes with 1 tablespoon of olive oil in a pan over medium-high heat. Add the turmeric and toss to coat. Mince 2 cloves of garlic and add to the pan. Stir in the vegetable bouillon and simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash with a fork. Season with salt and pepper to your taste.
• Place 2 tablespoons of olive oil, lemon juice, 1 clove of garlic, agave syrup and the parsley leaves into the blender and blend well.
• Mix the greens with a little dressing. Serve each bowl with the mashed sweet potatoes, red quinoa, greens, and a poached egg. Top with more dressing and a handful of crushed pistachios.

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Easy Recipe for Eggs Benedict

Easy Recipe for Eggs Benedict

0 from 0 votes

Recipe by Jan Vasil Course: Breakfasts, Recipe book

Servings

2

servings

Prep time

10

minutes

Cooking time

4

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 4 free range eggs

• 4-6 strips of bacon

• 150g of butter

• lemon juice from 1/2 of lemon

• 2 teaspoons of white wine vinegar

• 1/4 teaspoon of Dijon mustard

• 1/4 teaspoon of hot chili sauce

• 2 English muffins (or another kind of buns)

• salt & pepper

• chives

Directions

• Hollandaise sauce: Place the egg yolks into a taller measuring cup, add the lemon juice, pinch of salt, 1 teaspoon of white wine vinegar, the hot chili sauce and mix with blender for 10 seconds. Melt the butter and add it slowly (spoon by spoon) to the sauce mixing it constantly, until you get a nice thick sauce (this should take approximately 5 minutes). Season with more salt and lemon juice if needed. Remember – if you add the hot butter too quickly, the eggs will get scrambled.
• Poached eggs: Heat up some water in a pot and add 1 teaspoon of white wine vinegar. Beat the egg into a smaller bowl. Once the water starts to bubble, create a swirl with a spoon and pour the egg into the middle. Cook for 4 minutes and serve immediately.
• Serving proposal: Place the grilled strips of bacon on the English muffins, add the poached egg on top and drizzle over with the Hollandaise sauce. Sprinkle with chopped chives and a pinch of black pepper.

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