Krem a la Krem
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Blat
9 oua
9 linguri de zahar
1 plic si jumatate Crema Ole cu gust de ciocolata de la Dr.Oetker
Crema
400 ml frisca lichida
300 ml lapte
2 plicuri Crèma Ole cu gust de vanilie Dr.Oetker
Glazura
100 ml frisca
200 gr ciocolata cu lapte
150 gr unt gras
1 lingura rom
Pentru Blat:
Se separa ouale, albusul se bate spuma adaugand pe rand zaharul,pana se obtine o spuma lucioasa si tare.
Se incorporeaza pe rand galbenusurile si apoi praful Crèma la rece amestecand usor cu o spatula.
Se tapeteaza o tava (la cantitatea asta,eu am folosit tava mare de la aragaz),se pune compozitia si se da la cuptor.
Se coace in cuptorul preincalzit la 180 grade circa 25 min. Se verifica daca este copt cu testul "scobitorii".
Blatul nu va creste foarte mult si probabil se va lasa dupa ce se scoate de la cuptor.
Se lasa sa se raceasca si se prepara crema.
Crema:
Se amesteca frisca cu laptele rece si praful de Crema Ole.Se mixeaza totul la viteza mare,obtinandu-se o crema spumoasa.
Crema se pune pe blatul rece si se da la frigider.
Intre timp preparam glazura.
Glazura
Ciocolata rupta bucati,untul cubulete si frisca se pun pe foc si se amesteca pana se topeste toata ciocolata.Se adauga o lingura de rom.
Se lasa sa se raceasca,dar sa nu se intareasca prea mult.
Se pune cate o lingura peste prajitura rece,incepand de la mijloc inspre margini.
Krem a la Krem - Rețete
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APRIL 2021
De la krem llc
DENVER, CO, USA
Our journey began with a love of style and an idea to share epic thrift finds, local art, and good vibes in the form of an online boutique. Early in development it became clear there was so much more we hoped to accomplish. De la Krem is our vision a digital destination connecting you to the beauty in your community and online.
support artists and small business in our community
provide a curated and inspirational experience through our online platform
establish ourselves as a credible guide to Denver and beyond
have an exorbitant amount of fun in the process
Want to support our mission? Check out our shop!
Are you a local artist or small business that would like to be featured on De la Krem? Please reach out using the contact link below!
Krem a la Krem - Rețete
mv2_d_7500_7500_s_4_2.png/v1/fill/w_144,h_144,al_c,usm_0.66_1.00_0.01,blur_3/kremwixlogo.png" />
June 2021
De la krem llc
DENVER, CO, USA
Our journey began with a love of style and an idea to share epic thrift finds, local art, and good vibes in the form of an online boutique. Early in development it became clear there was so much more we hoped to accomplish. De la Krem is our vision a digital destination connecting you to the beauty in your community and online.
support artists and small business in our community
provide a curated and inspirational experience through our online platform
establish ourselves as a credible guide to Denver and beyond
have an exorbitant amount of fun in the process
Want to support our mission? Check out our shop!
Are you a local artist or small business that would like to be featured on De la Krem? Please reach out using the contact link below!
Contents
The earliest known recipe for crème brûlée appears in François Massialot's 1691 cookbook Cuisinier royal et bourgeois. [2] [3] The name "burnt cream" was used in the 1702 English translation. [4] In 1740, Massialot referred to a similar recipe as crême à l'Angloise 'English cream'.
The dish then vanished from French cookbooks until the 1980s. [2] A version of crème brûlée (known locally as "Trinity Cream" or "Cambridge burnt cream") was introduced at Trinity College, Cambridge, in 1879 with the college arms "impressed on top of the cream with a branding iron". [1]
Crème brûlée was uncommon in French and English cookbooks of the nineteenth and twentieth centuries. [5] It became extremely popular in the 1980s, "a symbol of that decade's self-indulgence and the darling of the restaurant boom", [6] [7] probably popularized by Sirio Maccioni at his New York restaurant Le Cirque. He claimed to have made it "the most famous and by far the most popular dessert in restaurants from Paris to Peoria". [5] [8]
Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a red-hot salamander (a cast iron disk with a long wooden handle) or with a butane torch. [9]
There are two methods for making the custard. The more common creates a "hot" custard by whisking egg yolks in a double boiler with sugar and incorporating the cream, adding vanilla once the custard is removed from the heat. [10] Alternatively, the egg yolk/sugar mixture can be tempered with hot cream, then adding vanilla at the end. In the "cold" method, the egg yolks and sugar are whisked together until the mixture reaches ribbon stage. Then, cold heavy cream is whisked into the yolk mixture followed by vanilla. It is then poured into ramekins and baked in a bain-marie. [11]