{"id":19994,"date":"2014-10-07T08:00:03","date_gmt":"2014-10-07T06:00:03","guid":{"rendered":"https:\/\/marialunarillos.com\/blog\/?p=19994"},"modified":"2024-05-29T11:06:17","modified_gmt":"2024-05-29T09:06:17","slug":"receta-de-creme-brulee-paso-a-paso","status":"publish","type":"post","link":"https:\/\/www.marialunarillos.com\/blog\/receta-de-creme-brulee-paso-a-paso.html","title":{"rendered":"Receta de cr\u00e8me br\u00fbl\u00e9e paso a paso"},"content":{"rendered":"<p><\/p>\n<p>La <strong>cr\u00e8me br\u00fbl\u00e9e<\/strong> se trata de una crema cuyo origen no est\u00e1 claro. Unos la atribuyen a un postre ingl\u00e9s, otras a la adaptaci\u00f3n francesa de la t\u00edpica crema catalana, y por otro lado son los franceses los que reclaman su autor\u00eda.<\/p>\n<p>Sea como fuere, esta <strong>receta de cr\u00e8me br\u00fbl\u00e9e<\/strong>\u00a0a base de yema y l\u00e1cteo y con su caracter\u00edstica capa de az\u00facar caramelizada, es un postre muy rico con el que poner broche final a cualquier comida.<\/p>\n<p>Hoy os propongo una cr\u00e8me br\u00fbl\u00e9e en su versi\u00f3n m\u00e1s sencilla y r\u00e1pida para que todos pod\u00e1is disfrutarla.\u00a0Vamos con ella.<\/p>\n<blockquote>\n<h2>Receta de cr\u00e8me br\u00fbl\u00e9e<\/h2>\n<h3>Ingredientes:<\/h3>\n<ul>\n<li>4 yemas de huevo<\/li>\n<li>60 g de az\u00facar<\/li>\n<li>250 g de leche<\/li>\n<li>200 g de nata<\/li>\n<li>1 cucharadita de <a title=\"Pasta de vainilla\" href=\"https:\/\/www.marialunarillos.com\/1616-pasta-de-vainilla-de-madagascar-nielsen-massey.html\">pasta de vainilla<\/a><\/li>\n<li>Az\u00facar para caramelizar<\/li>\n<\/ul>\n<h3>Elaboraci\u00f3n:<\/h3>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>En primer lugar precalentamos el horno a 200\u00baC.<\/li>\n<li>A continuaci\u00f3n en un <a title=\"Bol grande\" href=\"https:\/\/www.marialunarillos.com\/boles-y-ramequines.html\">bol <\/a>batimos en\u00e9rgicamente las yemas junto con el az\u00facar, hasta conseguir una textura ligeramente blanca y que doble su volumen.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-19998\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2014\/09\/Creme_Brulee_Express_Paso_1.jpg\" alt=\"Creme Brulee Express-Paso 1\" width=\"600\" height=\"449\" \/><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Mezclamos la leche, la nata y la <a title=\"Vainilla\" href=\"https:\/\/www.marialunarillos.com\/1616-pasta-de-vainilla-de-madagascar-nielsen-massey.html\">vainilla<\/a>, y la incorporamos a la mezcla de las yemas mezclando bien.<\/li>\n<li>Colocamos los <a title=\"Ramequin blanco\" href=\"https:\/\/www.marialunarillos.com\/579-moldes-souffle.html\">recipientes <\/a>en una fuente de horno y agregamos agua caliente en la fuente hasta la mitad de la altura de los recipientes, para hacer el ba\u00f1o Mar\u00eda.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-19999\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2014\/09\/Creme_Brulee_Express_Paso_2.jpg\" alt=\"Creme Brulee Express-Paso 2\" width=\"600\" height=\"449\" \/><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Llenamos cada uno de los recipientes con la mezcla.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-20000\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2014\/09\/Creme_Brulee_Express_Paso_3.jpg\" alt=\"Creme Brulee Express-Paso 3\" width=\"600\" height=\"449\" \/><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Horneamos durante 25-30 minutos.<\/li>\n<li>Dejamos enfriar en la nevera un m\u00ednimo de tres horas, espolvoreamos con az\u00facar y caramelizamos con ayuda de un <a title=\"Soplete\" href=\"https:\/\/www.marialunarillos.com\/581-soplete-gourmet-luxe.html\">soplete<\/a>.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-20001\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2014\/09\/Creme_Brulee_Express_Paso_4.jpg\" alt=\"Creme Brulee Express-Paso 4\" width=\"600\" height=\"449\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-20005\" src=\"https:\/\/marialunarillos.com\/blog\/wp-content\/uploads\/2014\/09\/Creme_Brulee_Express_2.jpg\" alt=\"Creme Brulee Express\" width=\"600\" height=\"900\" \/><\/p>\n<p>Esta <strong>receta de cr\u00e8me brul\u00e9e<\/strong> es muy r\u00e1pida de preparar y solo requiere de tiempo de horneado, y refrigeraci\u00f3n, siendo ideal para dejar hecha de un d\u00eda para otro.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"<p>Receta de cr\u00e8me brul\u00e9e de preparaci\u00f3n r\u00e1pida, con fotograf\u00edas paso a paso, trucos y consejos.<\/p>\n","protected":false},"author":8,"featured_media":70211,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[107,9,32],"tags":[2,6,10,31,13],"class_list":["post-19994","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres-de-cuchara","category-reposteria","category-sin-horno","tag-azucar","tag-huevos","tag-leche","tag-sin-horno","tag-vainilla"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.2 - 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