Крем брюле, рецепт приготовления по технологии сувид Creme brulee, a recipe for cooking according t скачать в хорошем качестве

Крем брюле, рецепт приготовления по технологии сувид Creme brulee, a recipe for cooking according t

Текстовый рецепт тут - https://craftstore.com.ua/рецепты/рец... Купить Сувид С доставкой в любую страну https://cutt.ly/21E0amu Обзор Сувид    • Обзор Сувида Inkbird Sous Vide с Wi Fi   Формы для сыра из нержавейки https://craftstore.com.ua/каталог/дом... Обзор проф форм для сыра    • Профессиональные формы для сыра , часть вт...   Купить проф формы для сыра https://craftstore.com.ua /каталог/домашняя-сыроварня/формы-для-сыра/ Купить сыроварню отправка в любую страну https://craftstore.com.ua/каталог/дом... Видео обзоры сыроварни 22 л    • Новая домашняя  сыроварня на 22 литра  Дан...   Видео обзоры сыроварни 12 л    • Презентация домашней настольной мини сыров...   Группа ФБ О приготовлении домашних колбас , сыров ,а так же домашнего пива и алкоголя   / 187900185044004   Крем-брюле Ингредиенты: Яичные желтки – 80 гр. Сахар – 45 гр. Соль – 1 гр. Сливки – 300 гр. Ванилин – 1 ч.л. Buy the Myrt svid with a discount of 1000 UAH can be here https://sousvide.mirta.ua/ Creme brulee (French crème brûlée, literally burned cream) is a dessert of custard with caramel crust. Usually, room temperature is applied. The exact origin of the cream-brule is unknown. The British adhere to the version that it was first prepared in the 17th century in Trinity College called burnt cream, Cambridge burnt cream or Trinity cream. However, the first to mention this dish in 1691 is Francois Messalo, the head of the kitchen of the Duke of Orleans. Yolks, sugar, cream, milk and vanilla are used for the preparation of creme brulee, but other flavors, for example, zedra, can also be used. The heated milk is mixed with the rest of the ingredients, and then baked, which leads to the solidification of the cream. Then the crust is caramelized. Creme brulee Ingredients: Egg yolks - 80 gr. Sugar - 45 gr. Salt - 1 gr. Cream - 300 gr. Vanillin - 1 tsp. Preparation: To yolks add sugar, salt, gently rub with a whisk. Mix the cream with vanillin and add it slowly to the yolks. All stir well, without whipping, strain through a sieve and leave for a while, so that all the air bubbles rise to the surface and burst. Prepare the look: water warm up to 80 degrees Then the resulting mixture is poured into the zip package, close it and put it in warm water. We cook 60 minutes. An hour later we get a zip package, we make a small hole in it, pour it into prepared molds and send it to the refrigerator for 2-4 hours. Before serving, rub cream-brulee with a thin layer of sugar and cauterize it with a cooking gas burner to the desired color, leave for 5 minutes to sugar froze and took a crisp.