{"id":4868,"date":"2020-08-03T07:19:15","date_gmt":"2020-08-03T07:19:15","guid":{"rendered":"https:\/\/lacasalforno.com\/?p=4868"},"modified":"2020-08-03T07:19:16","modified_gmt":"2020-08-03T07:19:16","slug":"creme-brulee-francia","status":"publish","type":"post","link":"https:\/\/lacasalforno.com\/?p=4868","title":{"rendered":"Cr\u00e8me Br\u00fbl\u00e9e (Francia)"},"content":{"rendered":"\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"473\" height=\"1024\" src=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-473x1024.jpeg\" alt=\"\" class=\"wp-image-4871\" srcset=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-473x1024.jpeg 473w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-scaled-416x901.jpeg 416w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-139x300.jpeg 139w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-768x1663.jpeg 768w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-709x1536.jpeg 709w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-946x2048.jpeg 946w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-1200x2598.jpeg 1200w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150531-01-scaled.jpeg 1182w\" sizes=\"auto, (max-width: 473px) 100vw, 473px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"> En franc\u00e9s, <em>crema quemada<\/em>, consiste en una crema hecha a base de yemas de huevo cuya superficie ha sido espolvoreada con az\u00facar para quemarla despu\u00e9s y tener como resultado una capa de caramelo crujiente por encima de la crema. Se sirve en recipientes individuales.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"473\" height=\"1024\" src=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-473x1024.jpeg\" alt=\"\" class=\"wp-image-4870\" srcset=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-473x1024.jpeg 473w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-scaled-416x901.jpeg 416w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-139x300.jpeg 139w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-768x1663.jpeg 768w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-709x1536.jpeg 709w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-946x2048.jpeg 946w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-1200x2598.jpeg 1200w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150231-01-01-scaled.jpeg 1182w\" sizes=\"auto, (max-width: 473px) 100vw, 473px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"> Se considera que la primera menci\u00f3n de la\u00a0<em>cr\u00e8me br\u00fbl\u00e9e<\/em>\u00a0aparece en Francia, en el libro de cocina\u00a0<em>Nouveau cuisinier royal et bourgeois<\/em>\u00a0de\u00a0Francois Massialot (1691). La crema empleada entonces era a base de yema de huevo y leche con una pizca de harina. <\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"717\" height=\"1024\" src=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-717x1024.jpeg\" alt=\"\" class=\"wp-image-4874\" srcset=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-717x1024.jpeg 717w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-416x594.jpeg 416w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-210x300.jpeg 210w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-768x1097.jpeg 768w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-1075x1536.jpeg 1075w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-1434x2048.jpeg 1434w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01-1200x1714.jpeg 1200w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_145843-01-01.jpeg 1504w\" sizes=\"auto, (max-width: 717px) 100vw, 717px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">\u00c9ste cocinero advert\u00eda en su recetario que: &#8216; \u00ab<em>Es necesario echar bastante az\u00facar encima, a parte del az\u00facar que se echa dentro: se coge la paleta del fuego, al rojo vivo; y a la vez se quema con ella la crema a fin de que coja un hermoso color oro<\/em>&#8216;.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"490\" height=\"1024\" src=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-490x1024.jpeg\" alt=\"\" class=\"wp-image-4872\" srcset=\"https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-490x1024.jpeg 490w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-scaled-416x869.jpeg 416w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-143x300.jpeg 143w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-768x1606.jpeg 768w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-735x1536.jpeg 735w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-980x2048.jpeg 980w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-1200x2509.jpeg 1200w, https:\/\/lacasalforno.com\/wp-content\/uploads\/2020\/08\/IMG_20200802_150501-01-scaled.jpeg 1225w\" sizes=\"auto, (max-width: 490px) 100vw, 490px\" \/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Ingredientes:<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 Yemas de huevo<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">60 g de az\u00facar <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">400 ml de nata l\u00edquida<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 Cucharadita de extracto de vainilla y\/o rama de canela<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Abundante az\u00facar moreno para espolvorear por encima.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><em>Elaboraci\u00f3n:<\/em><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Comienza batiendo las yemas de huevo con el az\u00facar hasta que tomen un color blanco y aumente su volumen. Calienta en un cazo la nata y la vainilla (y la canela en rama si la has elegido) justo por debajo del punto de cocci\u00f3n.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A\u00f1ade la nata a la mezcla de las yemas batidas con el az\u00facar (primero un chorro y luego el resto revolviendo bien) y lleva al fuego medio  justo hasta llegar al punto de cocci\u00f3n; permanece revolviendo hasta que la crema vaya espesando. No lo dejes cocer, ya que si no, se empezar\u00e1n a formar grumos.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"> Rellenar los moldes que hayas elegido con la crema y despu\u00e9s de haberlos rellenado espolvorea el az\u00facar moreno por encima y qu\u00e9mala con un soplete (si tienes) o si no, puedes meter la crema al horno un par de minutos, con el grill puesto. Deja enfriar y disfruta de \u00e9ste delicioso postre.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En franc\u00e9s, crema quemada, consiste en una crema hecha a base de yemas de huevo cuya superficie ha sido espolvoreada con az\u00facar para quemarla despu\u00e9s y tener como resultado una capa de caramelo crujiente por encima de la crema. Se sirve en recipientes individuales. Se considera que la primera menci\u00f3n de la\u00a0cr\u00e8me br\u00fbl\u00e9e\u00a0aparece en Francia, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":4871,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1284,1],"tags":[164,165,166,167,1294,1326],"class_list":["post-4868","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-12-meses-12-recetas","category-general","tag-crema-catalana","tag-cremas","tag-creme-anglaise","tag-creme-brulee","tag-postres-de-casa","tag-receta-facil"],"_links":{"self":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/4868","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4868"}],"version-history":[{"count":2,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/4868\/revisions"}],"predecessor-version":[{"id":4877,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/posts\/4868\/revisions\/4877"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=\/wp\/v2\/media\/4871"}],"wp:attachment":[{"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4868"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4868"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacasalforno.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4868"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}