Pentru a face o creme brulee ca-n Fran\u021ba ave\u021bi nevoie de urm\u0103toarele ingrediente:<\/p>\n
500 ml sm\u00e2nt\u00e2n\u0103 lichid\u0103 (pentru fri\u0219c\u0103),<\/p>\n
1 p\u0103staie de vanilie (sau 1 lingur\u0103 de esen\u021b\u0103 de vanilie),<\/p>\n
5 g\u0103lbenu\u0219uri de ou,<\/p>\n
100 g zah\u0103r,<\/p>\n
un praf de sare,<\/p>\n
50 g zah\u0103r brun sau zah\u0103r cristalizat pentru caramelizat.<\/p>\n
PREPARARE\u00a0<\/p>\n
\u00cenc\u0103lze\u0219te sm\u00e2nt\u00e2na la foc mediu, dar nu o l\u0103sa s\u0103 fiarb\u0103, ci doar p\u00e2n\u0103 c\u00e2nd \u00eencepe s\u0103 fac\u0103 aburi \u0219i s\u0103 se \u00eenc\u0103lzeasc\u0103 bine. Dac\u0103 folose\u0219ti p\u0103staie de vanilie, las\u0103 amestecul s\u0103 fiarb\u0103 la foc mic timp de 5 minute, pentru a extrage aromele vaniliei din semin\u021bele p\u0103st\u0103ii.<\/p>\n
\u00centr-un bol separat, bate g\u0103lbenu\u0219urile de ou cu zah\u0103rul \u0219i un praf de sare, folosind un tel sau un mixer. Amestecul trebuie s\u0103 devin\u0103 u\u0219or pufos \u0219i de un galben deschis.\u00a0<\/p>\n
Dup\u0103 ce sm\u00e2nt\u00e2na a fost \u00eenc\u0103lzit\u0103, adaug\u0103 treptat c\u00e2te pu\u021bin din sm\u00e2nt\u00e2na fierbinte \u00een amestecul de ou\u0103 \u0219i zah\u0103r, amestec\u00e2nd continuu. Acest proces se nume\u0219te \u201etemperarea\u201d ou\u0103lor, care previne coagularea acestora. Este important s\u0103 adaugi sm\u00e2nt\u00e2na \u00een mod treptat, pentru a men\u021bine temperatura ou\u0103lor constant\u0103 \u0219i a evita formarea de cocoloa\u0219e. Dup\u0103 ce ai \u00eencorporat toat\u0103 sm\u00e2nt\u00e2na, amestec\u0103 bine pentru a ob\u021bine o crem\u0103 uniform\u0103.<\/p>\n
Coacerea cremei \u0219i caramelizarea zah\u0103rului<\/p>\n
Pre\u00eenc\u0103lze\u0219te cuptorul la 150\u00b0C. Umple formele (ideal de ceramic\u0103 sau por\u021belan), cu amestecul de crem\u0103. Aceste forme trebuie s\u0103 fie plasate \u00eentr-o tav\u0103 de coacere ad\u00e2nc\u0103, iar apoi umple tava cu ap\u0103 fierbinte p\u00e2n\u0103 la jum\u0103tatea \u00een\u0103l\u021bimii formelor, \u00een a\u0219a-numita \u201ebain-marie\u201d, care ajut\u0103 la coacerea uniform\u0103 a cremei \u0219i previne formarea de cr\u0103p\u0103turi. <\/p>\n
Coace Creme Brulee \u00een cuptor timp de 35-40 de minute sau p\u00e2n\u0103 c\u00e2nd crema se fixeaz\u0103, dar este \u00eenc\u0103 u\u0219or tremur\u00e2nd\u0103 la mijloc.<\/p>\n
Dup\u0103 ce crema este coapt\u0103, las-o s\u0103 se r\u0103ceasc\u0103 la temperatura camerei timp de aproximativ 30 de minute, iar apoi la frigider, ideal pe durata nop\u021bii.<\/p>\n
\u00cenainte de a servi, presar\u0103 un strat sub\u021bire de zah\u0103r brun sau zah\u0103r cristalizat pentru fiecare por\u021bie de Creme Brulee. Folosind un arz\u0103tor cu flac\u0103r\u0103 mic\u0103 (sau func\u021bia de grill a cuptorului), caramelizeaz\u0103 zah\u0103rul p\u00e2n\u0103 c\u00e2nd acesta se tope\u0219te \u0219i devine auriu \u0219i crocant. Acest strat de caramel este esen\u021bial pentru textura \u0219i gustul caracteristic al desertului. Dac\u0103 folose\u0219ti cuptorul, pune formele sub grill pentru c\u00e2teva minute, av\u00e2nd grij\u0103 s\u0103 nu le arzi.<\/p>\n
\u00a0<\/p>\n
Las\u0103 Creme Brulee-ul s\u0103 se r\u0103ceasc\u0103 c\u00e2teva minute dup\u0103 caramelizare, pentru ca stratul de zah\u0103r s\u0103 se \u00eent\u0103reasc\u0103 complet. Serve\u0219te desertul imediat, pentru a te bucura de contrastul dintre crema fin\u0103 \u0219i stratul crocant de caramel.<\/p>\n
\u00a0<\/p>\n
Creme Brulee, re\u021bet\u0103 din tradi\u021bia culinar\u0103 francez\u0103, este un desert care combin\u0103 perfect cu dulcea\u021ba vaniliei cu textura cremoas\u0103 a cremei \u0219i crocantul caramelului.<\/p>","protected":false},"excerpt":{"rendered":"
Pentru a face o creme brulee ca-n Fran\u021ba ave\u021bi nevoie de urm\u0103toarele ingrediente: 500 ml…<\/p>\n","protected":false},"author":0,"featured_media":23442,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-23441","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-lifestyle"],"_links":{"self":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/23441","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/comments?post=23441"}],"version-history":[{"count":0,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/posts\/23441\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media\/23442"}],"wp:attachment":[{"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/media?parent=23441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/categories?post=23441"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/247stiri.ro\/index.php\/wp-json\/wp\/v2\/tags?post=23441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}