{"id":69,"date":"2023-04-10T15:04:29","date_gmt":"2023-04-10T13:04:29","guid":{"rendered":"http:\/\/les-remedes-de-mami.fr\/?p=69"},"modified":"2023-05-21T21:25:17","modified_gmt":"2023-05-21T19:25:17","slug":"recette-creme-brulee-grand-mere","status":"publish","type":"post","link":"https:\/\/les-remedes-de-mami.fr\/index.php\/2023\/04\/10\/recette-creme-brulee-grand-mere\/","title":{"rendered":"La recette de cr\u00e8me br\u00fbl\u00e9e de nos grands m\u00e8res"},"content":{"rendered":"\n
Je vais vous donner plus de d\u00e9tails sur cette d\u00e9licieuse recette de cr\u00e8me br\u00fbl\u00e9e, telle que je l’ai apprise de ma propre grand-m\u00e8re.<\/p>\n\n\n\n
La cr\u00e8me br\u00fbl\u00e9e est un dessert classique et ind\u00e9modable qui se transmets de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration. Pour bien la r\u00e9ussir, il est indispensable de respecter quelques \u00e9tapes cl\u00e9s pour obtenir une cr\u00e8me br\u00fbl\u00e9e lisse et onctueuse, avec une fine cro\u00fbte de caramel.<\/p>\n\n\n\n
Les ingr\u00e9dients pour une cr\u00e8me br\u00fbl\u00e9e r\u00e9ussie<\/h2>\n\n\n\n
<\/p>\n\n\n\n
> 4 jaunes d'\u0153ufs\n> 80g de sucre\n> 50cl de cr\u00e8me liquide\n> 1 gousse de vanille\n> Du sucre roux pour la caram\u00e9lisation<\/pre>\n\n\n\n
<\/div>\n\n\n\n
Etape par \u00e9tape : les conseils de mamie<\/h2>\n\n\n\n
<\/p>\n\n\n\n
Etape 1 : Faire cuire la cr\u00e8me<\/h3>\n\n\n\n
Tout d’abord, pour que la cr\u00e8me br\u00fbl\u00e9e soit r\u00e9ussie, il faut que la cuisson soit faite \u00e0 basse temp\u00e9rature et pendant une longue p\u00e9riode. Cela permet de cuire la cr\u00e8me sans la faire bouillir, ce qui donnerait une texture granuleuse. Il est donc important de pr\u00e9chauffer le four \u00e0 100\u00b0C avant de commencer la recette.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Etape 2 : Fouetter les jaunes d’\u0153ufs avec le sucre<\/h3>\n\n\n\n
Ensuite, il faut bien fouetter les jaunes d’\u0153ufs avec le sucre jusqu’\u00e0 ce que le m\u00e9lange blanchisse et devienne mousseux. Cela permet de rendre la cr\u00e8me plus l\u00e9g\u00e8re et de la rendre plus a\u00e9rienne. Il est \u00e9galement important de ne pas fouetter la pr\u00e9paration trop longtemps, car cela risquerait de faire monter la cr\u00e8me et de cr\u00e9er des bulles d’air.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Etape 3 : Ajouter la vanille<\/h3>\n\n\n\n
Le choix de la vanille est \u00e9galement crucial pour la r\u00e9ussite de la cr\u00e8me br\u00fbl\u00e9e. Il est pr\u00e9f\u00e9rable d’utiliser une gousse de vanille plut\u00f4t qu’un extrait de vanille, car la vanille fra\u00eeche donnera une saveur plus intense et plus complexe. Il suffit de fendre la gousse de vanille en deux et de gratter les grains pour les ajouter \u00e0 la cr\u00e8me.<\/p>\n\n\n\n
<\/p>\n\n\n\n
Etape 4 : Ajouter le sucre roux<\/h3>\n\n\n\n
Enfin, pour la cro\u00fbte de caramel, il est important d’utiliser du sucre roux et de le r\u00e9partir uniform\u00e9ment sur la surface de la cr\u00e8me avant de la faire caram\u00e9liser. Il est conseill\u00e9 d’utiliser un chalumeau de cuisine pour faire fondre le sucre en une fine couche dor\u00e9e et croustillante. Si vous n’avez pas de chalumeau de cuisine, vous pouvez placer les ramequins sous le gril du four pendant quelques minutes, mais en surveillant attentivement la cuisson pour \u00e9viter que le sucre ne br\u00fble.<\/p>\n\n\n\n
<\/div>\n\n\n\n
Les conseils de Mami Ginette<\/h2>\n\n\n\n
Si je devais ne retenir qu'un seul conseil pour r\u00e9ussir la cr\u00e8me br\u00fbl\u00e9e, ce serait de ne pas faire bouillir la cr\u00e8me. En effet, la cl\u00e9 pour obtenir une cr\u00e8me br\u00fbl\u00e9e lisse et onctueuse est de cuire la cr\u00e8me \u00e0 basse temp\u00e9rature, pendant une longue p\u00e9riode, sans la faire bouillir. Si la cr\u00e8me bout, elle risque de devenir granuleuse et de ruiner tout le dessert.\n\nPour \u00e9viter que la cr\u00e8me ne bout, il est important de pr\u00e9chauffer le four \u00e0 100\u00b0C avant de commencer la recette et de cuire la cr\u00e8me dans un bain-marie. Il est \u00e9galement recommand\u00e9 de retirer la casserole du feu d\u00e8s que des petites bulles apparaissent sur les bords et que la cr\u00e8me commence \u00e0 fr\u00e9mir. En respectant cette astuce, vous obtiendrez une cr\u00e8me br\u00fbl\u00e9e lisse et onctueuse, qui fondra dans la bouche avec une saveur douce et vanill\u00e9e.<\/pre>\n\n\n\n
<\/div>\n\n\n\n
Voil\u00e0, mes chers enfants, quelques astuces pour r\u00e9ussir la cr\u00e8me br\u00fbl\u00e9e de nos grand-m\u00e8res. Cette recette est un classique intemporel de la cuisine fran\u00e7aise et j’esp\u00e8re que vous l’appr\u00e9cierez autant que moi. N’h\u00e9sitez pas \u00e0 me faire part de vos commentaires et de vos astuces pour r\u00e9ussir cette recette.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Je vais vous donner plus de d\u00e9tails sur cette d\u00e9licieuse recette de cr\u00e8me br\u00fbl\u00e9e, telle que je l’ai apprise de ma propre grand-m\u00e8re.<\/p>\n
La cr\u00e8me br\u00fbl\u00e9e est un dessert classique et ind\u00e9modable qui se transmets de g\u00e9n\u00e9ration en g\u00e9n\u00e9ration. Pour bien la r\u00e9ussir, il est indispensable de respecter quelques \u00e9tapes cl\u00e9s pour obtenir une cr\u00e8me br\u00fbl\u00e9e lisse et onctueuse, avec une fine cro\u00fbte de caramel.<\/p>\n","protected":false},"author":2,"featured_media":121,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[29,27,28],"class_list":["post-69","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-creme","tag-creme-brulee","tag-recette-grand-mere"],"yoast_head":"\n
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