{"id":123,"date":"2020-04-07T09:08:22","date_gmt":"2020-04-07T14:08:22","guid":{"rendered":"https:\/\/pastry.science\/?p=123"},"modified":"2022-01-07T11:42:16","modified_gmt":"2022-01-07T16:42:16","slug":"creme-caramel","status":"publish","type":"post","link":"https:\/\/le-fort.org\/cocina\/creme-caramel\/","title":{"rendered":"Cr\u00e8me Caramel"},"content":{"rendered":"

Cr\u00e8me Caramel<\/em> es el nombre cl\u00e1sico para lo que coloquialmente llamamos flan, leche asada, crema volteada, queso de leche, u otros nombres locales. En rigor, hay diferencias dictadas por el uso y el procedimiento, pero podemos agrupar sin temor todas estas preparaciones en una familia.<\/p>\n

Ya vimos en la l\u00ednea de tiempo<\/a> que este postre comienza sus d\u00edas pr\u00e1cticamente como una copia palabra por palabra de la cr\u00e8me br\u00fbl\u00e9e<\/a> hasta la parte del desmoldado, y al igual que ella su popularidad resurgi\u00f3 en la d\u00e9cada de 1980 en los restaurantes de los EE.UU., probablemente por su facilidad de producci\u00f3n y servicio.<\/p>\n

Receta de Cr\u00e8me Caramel<\/h2>\n

\"\"Receta adaptada desde Baking and pastry: mastering the art and craft.\u00a0<\/i>P\u00e1gina 415<\/p>\n

Para 6 porciones de 100g cada una<\/p>\n

Ingredientes<\/h3>\n
    \n
  • 140g az\u00facar granulada para el caramelo<\/li>\n
  • 200g leche<\/li>\n
  • 200g crema de leche 35% grasa<\/li>\n
  • 50g az\u00facar<\/li>\n
  • 1cdta esencia de vainilla<\/li>\n
  • 280g huevos<\/li>\n<\/ul>\n

    Procedimiento<\/h3>\n
    \n

    Precauci\u00f3n<\/h4>\n

    El caramelo est\u00e1 muy caliente, cerca de 180\u00b0C, por lo que una quemadura con caramelo puede ser grave<\/strong>. Siempre seamos cuidadosos al trabajar con caramelo.<\/p>\n<\/div>\n

      \n
    1. Preparar el caramelo en una olla a\u00f1adiendo el az\u00facar en peque\u00f1as cantidades y esperando hasta que se derrita completamente antes de a\u00f1adir la siguiente porci\u00f3n de az\u00facar.<\/li>\n
    2. Porcionar el caramelo en la base de 6 ramequines<\/li>\n
    3. Calentar la leche, la crema y la mitad del az\u00facar<\/li>\n
    4. Combinar los huevos y el resto del az\u00facar<\/li>\n
    5. Temperar los huevos con peque\u00f1as porciones de la crema caliente sin dejar de remover<\/li>\n
    6. Incorporar toda la crema a la mezcla de huevos. No volver al calor. Incorporar la vainilla<\/li>\n
    7. \u00a0Cernir, eliminar burbujas y dividir la mezcla en los ramequines<\/li>\n
    8. Hornear a 150\u00b0C en ba\u00f1o de agua hasta que cuaje, unos 20 a 25 minutos<\/li>\n
    9. Retirar del ba\u00f1o de agua, secar los ramequines, dejar enfriar y refrigerar completamente<\/li>\n
    10. Para servir, soltar la crema cuajada del ramequin con una puntilla cuidadosamente, poner un plato de servir sobre el ramequin y voltear. Retirar el ramequin cuidadosamente.<\/li>\n<\/ol>\n

      Nota<\/h4>\n

      Es imperativo que la cr\u00e8me caramel<\/em> se mantenga en refrigeraci\u00f3n al menos por 24 horas para que el caramelo se lic\u00fae y forme la salsa caracter\u00edstica de este postre. En general los flanes desmoldados que se sirven al d\u00eda siguiente de su preparaci\u00f3n son un mejor producto.
      \n(Baking and pastry: mastering the art and craft.\u00a0<\/i>P\u00e1gina 395).<\/p>\n

      \"\"<\/p>\n

      Bibliograf\u00eda<\/h2>\n

      John Wiley & Sons. (2016).\u00a0Baking and pastry: mastering the art and craft<\/i>. Hoboken.<\/p>\n

      Im\u00e1genes: pxhere y Wikimedia commons.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Receta de la Cr\u00e8me caramel<\/p>\n","protected":false},"author":2,"featured_media":16344,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[948],"tags":[953,684,932],"class_list":["post-123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-postres","tag-b1","tag-receta","tag-semana-1","entry","has-media"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2020\/04\/caramel-hd-1.jpg?fit=1500%2C500&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/pghKer-1Z","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":6026,"url":"https:\/\/le-fort.org\/cocina\/banoffee-pie-de-caramelo-banana-y-crema\/","url_meta":{"origin":123,"position":0},"title":"Banoffee: 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Es una de nuestras tortas favoritas porque no es muy dulce y por la textura del caramelo.","rel":"","context":"En "Reposter\u00eda"","block_context":{"text":"Reposter\u00eda","link":"https:\/\/le-fort.org\/cocina\/categoria\/reposteria\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/le-fort.org\/cocina\/wp-content\/uploads\/2017\/03\/dobos-hd.jpg?fit=1200%2C400&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":4136,"url":"https:\/\/le-fort.org\/cocina\/donuts-glaseadas-en-caramelo-al-tocino\/","url_meta":{"origin":123,"position":5},"title":"Donuts Glaseadas en Caramelo al Tocino","author":"Le-Fort.org","date":"9 de Junio, 2013","format":false,"excerpt":"Receta de donuts con salsa de caramelo al tocino. 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