{"id":176,"date":"2009-06-14T12:42:02","date_gmt":"2009-06-14T10:42:02","guid":{"rendered":"http:\/\/www.epicuria.fr\/?p=176"},"modified":"2009-06-14T12:42:02","modified_gmt":"2009-06-14T10:42:02","slug":"creme-brulee","status":"publish","type":"post","link":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/14\/176-creme-brulee\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e"},"content":{"rendered":"

A l’origine c’\u00e9tait une tr\u00e8s ancienne recette espagnole, la cr\u00e8me catalane : une cr\u00e8me caram\u00e9lis\u00e9e \u00e0 la farine de ma\u00efs. Dans les ann\u00e9es 1980 le grand cusinier fran\u00e7ais Paul Bocuse l’adapte avec un m\u00e9lange de cr\u00e8me et d’\u0153ufs surmont\u00e9 d’une mince cro\u00fbte de caramel blond. Ce dessert devient rapidement c\u00e9l\u00e8bre et se r\u00e9pend vite dans les restaurants comme \u00e9tant une recette typiquement fran\u00e7aise.
\nLa cr\u00e8me br\u00fbl\u00e9e est assez facile \u00e0 pr\u00e9parer. Toute la difficult\u00e9 est de r\u00e9ussir la d\u00e9licieuse cro\u00fbte de caramel qui la recouvre.<\/p>\n

Cr\u00e8me br\u00fbl\u00e9e<\/strong><\/p>\n

Ingr\u00e9dients (pour 6 personnes)<\/strong><\/p>\n

10 jaunes d’\u0153ufs
\n250 g de sucre semoule
\n1 litre de cr\u00e8me (non all\u00e9g\u00e9e) liquide
\n1 gousse de vanille
\n40 g de sucre cassonade<\/p>\n

\"\"<\/a>
\nPr\u00e9paration<\/strong><\/p>\n

1.Ouvrir la gousse de vanille, racler les graines et les mettre dans la cr\u00e8me. Chauffer doucement.
\n2.Fouetter les jaunes et le sucre.
\n3.Ajouter la cr\u00e8me bouillante. Remuer en t\u00e2chant de faire le moins possible de mousse.
\n4.Verser doucement cette pr\u00e9paration dans vos petits moules (porcelaine ou terre cuite).
\n5.Enfourner 1h1\/4 \u00e0 100\u00b0 (la cr\u00e8me doit \u00eatre tremblante, juste prise).
\n6.Laisser refroidir.
\n7. Avant de servir, parsemer de cassonade.
\n8.Caram\u00e9liser vos cr\u00e8mes br\u00fbl\u00e9es soit sous le grill de votre four, soit avec un petit chalumeau, soit avec un fer chauff\u00e9 a blanc.<\/p>\n

Suggestion<\/strong> : aromatiser vos cr\u00e8mes avec de la fleur d’oranger. <\/p>\n

Ne pas jeter les gousses de vanille ouvertes, les mettre dans un bocal ferm\u00e9 et couvrir de sucre semoule. Ainsi un sucre vanill\u00e9 est pr\u00eat pour toutes les recettes de p\u00e2tisserie.<\/p>\n","protected":false},"excerpt":{"rendered":"

Facile \u00e0 pr\u00e9parer, toute la difficult\u00e9 de cette recette consiste en r\u00e9ussir la d\u00e9licieuse cro\u00fbte de caramel qui recouvre la cr\u00e8me.<\/p>\n","protected":false},"author":18,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,5],"tags":[76],"jetpack_featured_media_url":"","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":661,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/10\/11\/661-riz-au-lait-pommes-et-sauce-caramel-aux-raisins-secs\/","url_meta":{"origin":176,"position":0},"title":"Riz au lait, pommes et sauce caramel aux raisins secs","date":"11 octobre 2009","format":false,"excerpt":"Du riz au lait avec des pommes : c'est d\u00e9licieux !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/10\/riz_pommes_raisins-secs-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":146,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/06\/09\/146-coupe-chocolat-menthe\/","url_meta":{"origin":176,"position":1},"title":"Coupe chocolat-menthe","date":"9 juin 2009","format":false,"excerpt":"Un dessert pr\u00e9par\u00e9 \u00e0 la cr\u00e8me fleurette.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/06\/Coupe-chocolat-menthe-1.jpg?fit=307%2C204&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":343,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/07\/21\/343-tiramisu\/","url_meta":{"origin":176,"position":2},"title":"Tiramisu","date":"21 juillet 2009","format":false,"excerpt":"Un bon Tiramisu c'est du caf\u00e9 fort, du mascarpone frais et des boudoirs pas trop mous.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/07\/tiramisu-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":546,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/09\/546-tarte-aux-poires\/","url_meta":{"origin":176,"position":3},"title":"Tarte aux poires","date":"9 septembre 2009","format":false,"excerpt":"Une recette tr\u00e8s facile et parfaite pour la saison. 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