{"id":13698,"date":"2012-02-27T13:50:13","date_gmt":"2012-02-27T12:50:13","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=13698"},"modified":"2017-10-20T09:55:26","modified_gmt":"2017-10-20T07:55:26","slug":"fire-in-your-french-dessert-creme-brulee-with-nutella","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/fire-in-your-french-dessert-creme-brulee-with-nutella\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e &#8211; with Nutella"},"content":{"rendered":"<p style=\"text-align: left;\"><span style=\"color: #000000;\"><strong>You like to eat tons of Nutella, with and without bread? And you also like\u00a0<em>Cr\u00e8me br\u00fbl\u00e9e<\/em>? Well, then look no further for a dessert\u00a0<em>recette <\/em>(recipe) that you will just love to prepare&#8212;and taste!<\/strong><\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #000000;\">\u00a0<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #000000;\">\u00a0<strong><span style=\"text-decoration: underline;\">Here&#8217;s how to do it, <span style=\"text-decoration: underline;\"><em>pour\u00a0quatre personnes<\/em><\/span>\u00a0(for four people)<\/span>:<\/strong><\/span><\/p>\n<ul style=\"text-align: left;\">\n<li><span style=\"color: #000000;\"><strong>30 cl<\/strong> of <strong><em>lait <\/em><\/strong>(milk)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>20 cl<\/strong> of <em><strong>cr\u00e8me fraiche <\/strong><\/em>(fresh cream)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>5<\/strong> <em><strong>jaunes d&#8217;oeufs\u00a0<\/strong><\/em>(egg yolks)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>40 g<\/strong>\u00a0of <strong><em>sucre en poudre <\/em><\/strong>(powder\u00a0sugar)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>150 g<\/strong> of <strong>Nutella <\/strong>(not more, otherwise it would feel too much)<\/span><\/li>\n<li><span style=\"color: #000000;\"><strong>60 g<\/strong> of <em><strong>cassonade<\/strong><\/em>\u00a0(brown sugar)<\/span><\/li>\n<\/ul>\n<ul style=\"text-align: left;\">\n<li><span style=\"color: #000000;\"><em><strong>Temps de pr\u00e9paration <\/strong><\/em>(Preparation time)<strong>:<\/strong>\u00a0<strong>15 minutes<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\"><strong><em>Temps de cuisson <\/em><\/strong>(Cooking time)<strong> :\u00a070 minutes<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\"><strong><em>Temps de repos <\/em><\/strong>(Break time)<strong> :<\/strong>\u00a0<strong>120 minutes<\/strong><\/span><\/li>\n<li><span style=\"color: #000000;\"><strong><em>Temps total<\/em>\u00a0<\/strong>(Total time)<strong>:<\/strong>\u00a0<strong>205 minutes<\/strong><\/span><\/li>\n<\/ul>\n<p style=\"text-align: left;\"><span style=\"color: #000000;\"><strong>So yes, it takes time, almost three and a half hours, but\u00a0<em>\u00e7a vaut vraiment le coup\u00a0<\/em><\/strong>(it is really worth it.)<\/span><\/p>\n<p style=\"text-align: left;\">\n<p style=\"text-align: left;\"><span style=\"color: #000000;\">\u00a0<strong><span style=\"text-decoration: underline;\"><span style=\"text-decoration: underline;\">Preparation of the <span style=\"text-decoration: underline;\"><em>Cr\u00e8me br\u00fbl\u00e9e<\/em><\/span> with <span style=\"text-decoration: underline;\">Nutella<\/span><\/span>:<\/span>\u00a0<\/strong><\/span><\/p>\n<div style=\"text-align: left;\">\n<p><span style=\"color: #000000;\"><strong>1.\u00a0<\/strong>Warm <em><strong>le lait <\/strong><\/em>(the milk), the <em><strong>cr\u00e8me<\/strong><\/em> and the <strong>Nutella<\/strong> all in a <em><strong>casserole<\/strong><\/em>\u00a0(saucepan) on a soft fire. Mix so that the <strong>Nutella <\/strong>melts. Whip well in a\u00a0<em><strong>saladier <\/strong><\/em>(bowl)\u00a0the egg yolks and the <strong>40 g<\/strong> of powder sugar until you get a white mixture, then add the hot cream while mixing so that whole things melts.<\/span><br \/>\n<span style=\"color: #000000;\"> <strong>2. <\/strong>Allow the cream <strong><em>prendre du repos <\/em><\/strong>(to take a break)\u00a0for at least 2 hours\u00a0in <em><strong>le r\u00e9frig\u00e9rateur<\/strong><\/em>.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>3.\u00a0<\/strong>Set <em><strong>le four<\/strong><\/em>\u00a0at <strong>95\u00b0C<\/strong>. Spread softly the cream in a slow-cooker. Cook for <strong>60<\/strong> and up to <strong>75 minutes<\/strong>.<\/span><\/p>\n<p><span style=\"color: #000000;\"> <strong>4. <\/strong>Let it get colder, and keep the creams in the fridge.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>5.\u00a0<\/strong>Before serving, <em><strong>saupoudrer<\/strong><\/em>\u00a0(sprinkle) the creams with some <strong><em>cassonade <\/em><\/strong>(brown sugar) or\u00a0<em><strong>sucre en poudre<\/strong><\/em>\u00a0(powder sugar), then caramelize it with a <em><strong>chalumeau\u00a0<\/strong><\/em>(blowtorch)&#8212;a kitchen blowtorch that is, not your dad&#8217;s welding blowtorch he keeps in the garage.<\/span><\/p>\n<p style=\"text-align: center;\">\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>You like to eat tons of Nutella, with and without bread? And you also like\u00a0Cr\u00e8me br\u00fbl\u00e9e? Well, then look no further for a dessert\u00a0recette (recipe) that you will just love to prepare&#8212;and taste! \u00a0 \u00a0Here&#8217;s how to do it, pour\u00a0quatre personnes\u00a0(for four people): 30 cl of lait (milk) 20 cl of cr\u00e8me fraiche (fresh cream)&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/fire-in-your-french-dessert-creme-brulee-with-nutella\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[168673,168672,168675,168669,66036,65701,168671,24508,168670,9549,168674,55114],"class_list":["post-13698","post","type-post","status-publish","hentry","category-vocabulary","tag-casserole","tag-cassonade","tag-chalumeau","tag-creme-brulee","tag-creme-fraiche","tag-french-dessert","tag-jaune-doeuf","tag-lait","tag-nutella","tag-recette","tag-saladier","tag-sucre-en-poudre"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/13698","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=13698"}],"version-history":[{"count":29,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/13698\/revisions"}],"predecessor-version":[{"id":28344,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/13698\/revisions\/28344"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=13698"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=13698"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=13698"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}