{"id":9602,"date":"2015-12-19T20:24:46","date_gmt":"2015-12-19T19:24:46","guid":{"rendered":"http:\/\/www.kreatorzysmaku.pl\/?p=9602"},"modified":"2015-12-19T21:02:10","modified_gmt":"2015-12-19T20:02:10","slug":"creme-brulee","status":"publish","type":"post","link":"https:\/\/www.kreatorzysmaku.pl\/kreatorzysmaku\/creme-brulee\/","title":{"rendered":"Creme brulee \u2013 na \u015bwi\u0105teczny deser"},"content":{"rendered":"<h2>Creme brulee uwa\u017ca si\u0119 za deser\u00f3w deser\u00f3w.<\/h2>\n<p>Creme brulee to najbardziej znany francuski deser, i wbrew opinii, bardzo prosty w przygotowaniu. Waniliowy krem, z cienk\u0105, chrupi\u0105c\u0105 warstw\u0105 zapieczonego karmelu. Doskonale powinien sprawdzi\u0107 si\u0119 na naszych bo\u017conarodzeniowych sto\u0142ach.<\/p>\n<p><!--more--><\/p>\n<h4>Dla 4 os\u00f3b b\u0119dziemy potrzebowali nast\u0119puj\u0105cych sk\u0142adnik\u00f3w na creme brulee:<\/h4>\n<div class=\"shortcode-list check\">\r\n<ul>\r\n\t<li>300 ml \u015bmietany krem\u00f3wki 36%<\/li>\r\n\t<li>laska wanilii<\/li>\r\n\t<li>4 \u017c\u00f3\u0142tka<\/li>\r\n\t<li>3 \u0142y\u017cki cukru<\/li>\r\n\t<li>3 \u0142y\u017cki cukru do karmelizowania, mo\u017ce by\u0107 br\u0105zowy<\/li>\r\n<\/ul>\r\n<\/div>\n<p>Lask\u0119 wanilii przygotowujemy tradycyjnie. Przecinamy wzd\u0142u\u017c, wydobywamy nasiona i gotujemy w \u015bmietance. Nast\u0119pnie studzimy i przecedzamy.<\/p>\n<p>Rozcieramy \u017c\u00f3\u0142tka z cukrem. Dolewamy ostudzon\u0105 \u015bmietank\u0119. Rozlewamy do p\u0142ytkich miseczek.<\/p>\n<p>Miseczki z mas\u0105 zapiekamy 45 -60\u00a0 minut w piekarniku rozgrzanym do 100\u00baC. Pod koniec pieczenia krem powinien by\u0107 lekko galaretowaty w \u015brodku. Nie mo\u017ce si\u0119 zarumieni\u0107! Studzimy do temperatury pokojowej i umieszczamy w lod\u00f3wce na kilka godzin.<\/p>\n<p>Najwa\u017cniejsza i jednocze\u015bnie najbardziej widowiskowa cz\u0119\u015b\u0107 przygotowania creme brulee to karmelizowanie cukru. Na kr\u00f3tko przed podaniem na powierzchni\u0119 kremu delikatnie wysypujemy cukier, ok. 1 \u0142y\u017cki na foremk\u0119. Cukier karmelizujemy przy pomocy palnika gazowego.<\/p>\n<p><img class=\"aligncenter size-full wp-image-9601\" src=\"http:\/\/www.kreatorzysmaku.home.pl\/kreatorzysmaku\/wp-content\/uploads\/2015\/12\/creame-brule-02.jpg\" alt=\"creme brulee\" width=\"100%\" srcset=\"https:\/\/www.kreatorzysmaku.pl\/wp-content\/uploads\/2015\/12\/creame-brule-02.jpg 2000w, https:\/\/www.kreatorzysmaku.pl\/wp-content\/uploads\/2015\/12\/creame-brule-02-500x333.jpg 500w, https:\/\/www.kreatorzysmaku.pl\/wp-content\/uploads\/2015\/12\/creame-brule-02-1500x1000.jpg 1500w\" sizes=\"(max-width: 2000px) 100vw, 2000px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Creme brulee uwa\u017ca si\u0119 za deser\u00f3w deser\u00f3w. Creme brulee to najbardziej znany francuski deser, i wbrew opinii, bardzo prosty w przygotowaniu. Waniliowy krem, z cienk\u0105, chrupi\u0105c\u0105 warstw\u0105 zapieczonego karmelu. Doskonale powinien sprawdzi\u0107 si\u0119 na naszych bo\u017conarodzeniowych sto\u0142ach.<\/p>\n","protected":false},"author":1,"featured_media":9600,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[66],"tags":[69],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>menu dnia \u201eBistro Rembert\u00f3w\u201d<\/title>\n<meta name=\"description\" content=\"Creme brulee to francuski waniliowy krem, z cienk\u0105, chrupi\u0105c\u0105 warstw\u0105 zapieczonego karmelu. 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