![\"\"](\"https:\/\/i0.wp.com\/chefromainavril.com\/wp-content\/uploads\/2022\/05\/CARDAMOM-CREME-B-IG.png?resize=774%2C436&ssl=1\")
<\/p>\nBienvenue \u00e0 nouveau mon Franchizz!<\/p>\n
Aujourd'hui, nous faisons l'un des desserts fran\u00e7ais les plus embl\u00e9matiques, la cr\u00e8me br\u00fbl\u00e9e. Cr\u00e8me anglaise douce avec dessus croustillant caram\u00e9lis\u00e9.<\/p>\n
J'ai infus\u00e9 celui-ci avec de la cardamome et de la vanille. J'ai ador\u00e9 ce dessert car non seulement il est facile \u00e0 r\u00e9aliser mais en plus il n\u00e9cessite tr\u00e8s peu d'ingr\u00e9dients.<\/p>\n
Nous pouvons retracer ce dessert \u00e0 la fin des ann\u00e9es 1600 en France, des versions l\u00e9g\u00e8rement diff\u00e9rentes existent \u00e9galement en Angleterre et en Espagne.<\/p>\n
Maintenant, assez parl\u00e9, allons cuisiner, voulez-vous\u00a0?\u00a0! Et bon app\u00e9tit !<\/p>\n
<\/p>\n
Pour 6 personnes<\/p>\n
Cr\u00e8me brul\u00e9e: Garniture:\u00a0<\/strong> -Dans une casserole, m\u00e9langer les gousses de cardamome, les graines de vanille (gratt\u00e9es) et la gousse \u00e0 la cr\u00e8me \u00e9paisse et porter \u00e0 \u00e9bullition. Laisser infuser 5-10 min \u00e0 feu doux. <\/p>","protected":false},"excerpt":{"rendered":" Welcome back my Franchizz! Today we are doing one of most iconic French dessert, the Cr\u00e8me Br\u00fbl\u00e9e. Soft custard with caramelized crunchy top. I’ve infused this one with Cardamom and vanilla. I loved this dessert because not only it’s easy to make but it also requires very few ingredients. We can track back this dessert […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","_jetpack_memberships_contains_paid_content":false,"wds_primary_category":0,"ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[108],"tags":[],"class_list":["post-2443","post","type-post","status-publish","format-standard","hentry","category-recipe-blog","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"yoast_head":"\n
\n<\/strong>1 pinte (945 ml)<\/span>\u00a0cr\u00e8me \u00e9paisse<\/span>
\n<\/span>1 1\/2 tasse (300gr)<\/span>\u00a0sucre\u00a0<\/span>
\n1<\/span> gousse de vanille (ou 1\/2 cuill\u00e8re \u00e0 soupe de p\u00e2te de vanille)
\n<\/span>3 gousses de cardamome verte (\u00e9cras\u00e9es)
\n6<\/span> grand<\/span> jaunes d'\u0153uf
\n<\/span>1\/4<\/span> cuill\u00e8re \u00e0 caf\u00e9<\/span> sel casher<\/span><\/p>\n
\n6 cuill\u00e8res \u00e0 caf\u00e9 de sucre vanill\u00e9<\/p>\n
\n-Pr\u00e9chauffez votre four \u00e0 300F (150C).
\n-Dans un bol, blanchir les jaunes d'oeufs et le sucre et le sel en fouettant \u00e9nergiquement. Vous obtiendrez un ruban p\u00e2le \u00e9pais.
\n-Temp\u00e9rer le m\u00e9lange d'\u0153ufs en versant environ 1\/2 tasse (125 ml) de cr\u00e8me infus\u00e9e. Fouetter jusqu'\u00e0 ce qu'ils soient combin\u00e9s.
\n-Ajouter le reste de cr\u00e8me et fouetter \u00e0 nouveau.
\n- Jetez les gousses de vanille et de cardamome et versez le m\u00e9lange br\u00fbl\u00e9e dans les ramequins.
\n-Placez les ramequins dans un grand plat allant au four et mettez-le au four, remplissez le plat d'eau chaude aux 2\/3.
\n-Cuire environ 45 min, le centre doit trembloter l\u00e9g\u00e8rement.
\n-Retirez-le du bain-marie et laissez-le refroidir au r\u00e9frig\u00e9rateur jusqu'\u00e0 ce qu'il soit compl\u00e8tement pris (4 \u00e0 6 heures)
\n-Placez uniform\u00e9ment environ 1 cuill\u00e8re \u00e0 caf\u00e9 de sucre sur chaque br\u00fbl\u00e9e et faites caram\u00e9liser le sucre au chalumeau (attention car les ramequins seront chauds et vous avez affaire \u00e0 du sucre chaud).
\n-Laissez-les refroidir une minute et servez aussit\u00f4t avec un cookie ou des baies fra\u00eeches pour compenser la douceur.
\n-Bon app\u00e9tit!<\/p>\n