Tuesday, January 28, 2014

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Holiday s season is behind us, but as I have in a previous post announced here on the blog is still shiny and colorful. I have some residual Recepticle s since the holidays, so do not wait for the next, I sneak them now.
If you sometimes stop by on my Facebook page, you could see that I was under the Christmas tree received a small flamethrower that I was my boys just very happy. This is one of those gizmos that my sweet and that you've wanted, but I was always a little bed to give the money for it.
Crème brûlée. Fine cream, great classic French cuisine. A great thing is that the cream can be prepared earlier and kept in the refrigerator and finish the next day, just before serving (with sugar and caramelize).
For a classic, basic cream is necessary: 250ml whipping cream 3 egg yolks 1 vanilla pod 40 g of white sugar a little brown sugar for sprinkling Preheat oven to 150 C. In the bowl with the cream, add the seeds and sliced vanilla bean and slowly boil but should not boil, immediately remove from heat. Remove pod. In another bowl, whip the egg yolks and white sugar, stir until it brighten. Pour the hot cream into the bowl with the eggs and stir with a wooden spoon to get all unite but to prevent a foam. Distribute the cream in the dish, arrange the containers in deep baking tray (or already an ovenproof dish), and fill the tin with hot water to half height containers. Bake in a water bath 30ak minutes at 150 C. If you have a deeper dish, bake longer. Make sure the cream over - gently shake the pan if the mixture moves only slightly in the middle, ready, if the right waves in the whole pot, should still bake. Remove from oven, allow to cool to room temperature and then place the container in the fridge to cool and continue another 3-4 hours (or overnight). s When the cream is cooled before serving, in each jar put a little s brown sugar to cover the whole cream in a thin layer of sugar and caramelize using a gas burner (Brener), the cream will get the final crunchy layer. Sugar can caramelize in the oven, on the grill program, so you put the dish just below the upper heater and a short bake at a high temperature.
In those early days we made this cream several times, add coffee, fruit and even chocolate. The recipe for crème brûlée with white čokoladaom I found myself in a great blog Irene Sweet & Salty. I can only confirm that terrific!
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Anonymous 28th August 2013th at 19:59
Tanja wife, mother, blogger: xe densely in small things, a fine meal, good music, book, film .... View my complete profile
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