{"id":27,"date":"2020-07-05T10:39:48","date_gmt":"2020-07-05T10:39:48","guid":{"rendered":"http:\/\/karentu.com\/personal\/recipes\/?p=27"},"modified":"2020-07-05T19:43:01","modified_gmt":"2020-07-05T19:43:01","slug":"creme-brulee","status":"publish","type":"post","link":"https:\/\/karentu.com\/personal\/recipes\/creme-brulee\/","title":{"rendered":"Creme Br\u00fbl\u00e9e"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Creme Br\u00fbl\u00e9e<\/h2>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Equipment<\/h4>\n\n\n\n<ul class=\"wp-block-list\"><li>4 ramekins<\/li><li>mini blowtorch<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<div style=\"display:flex; flex-direction: row;\">\n<label>Proportion Adjustment&nbsp;&nbsp;<\/label>\n<input type=\"number\" id=\"proportion_adjustment\" value=\"1.0\" min=\"0.0\" step=\"0.1\" ,=\"\" style=\"width: 10%;\">\n<button type=\"button\" onclick=\"updateProportions();\">Enter<\/button>\n<\/div>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<ul id=\"ingredients_list\">\n    <li>4 egg yolks<\/li>\n    <li>.25 cup sugar<\/li>\n    <li>2 cups heavy cream<\/li>\n    <li>2 tsp vanilla extract<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Instructions<\/h4>\n\n\n\n<ol class=\"wp-block-list\"><li>Preheat oven to 300 F.<\/li><li>Whisk egg yolks and sugar in a large container together.<\/li><li>Heat heavy cream and vanilla extract slowly close to a boil but do not let it scald.<\/li><li>Pour cream mixture into egg yolk and sugar mixture slowly to temper eggs, whisking constantly.<\/li><li>Pour mixture into ramekins. Torch surface quickly to get rid of bubbles.<\/li><li>Pour boiling\/hot water into a baking pan, less than 25% of the level of the ramekins.<\/li><li>Place ramekins into water bath.<\/li><li>Bake for 30-40 minutes.<\/li><li>Refrigerate for a couple of hours before serving, ideally overnight.<\/li><li>Top with sugar and torch to caramelize.<\/li><li>Serve immediately.<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<h4 class=\"wp-block-heading\">Notes<\/h4>\n\n\n\n<p>Optional: mix frozen\/fresh berries with cream, matcha powder<br>Add 1 more egg yolk for firmer custard<br>Less time baking with small ramekins<br>16: 15 minutes<\/p>\n\n\n\n<p><a rel=\"noreferrer noopener\" href=\"15 minutes\" target=\"_blank\"><br><\/a><\/p>\n<\/div><\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Creme Br\u00fbl\u00e9e Equipment 4 ramekins mini blowtorch Proportion Adjustment&nbsp;&nbsp; Enter Ingredients 4 egg yolks .25 cup sugar 2 cups heavy cream 2 tsp vanilla extract Instructions Preheat oven to 300 F. Whisk egg yolks and sugar in a large container together. Heat heavy cream and vanilla extract slowly close to a boil but do not &hellip; <a href=\"https:\/\/karentu.com\/personal\/recipes\/creme-brulee\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Creme Br\u00fbl\u00e9e&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":56,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[41,44],"tags":[29],"class_list":["post-27","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","category-french","tag-steph"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/karentu.com\/personal\/recipes\/wp-content\/uploads\/2020\/07\/creme_brulee-1.jpg?fit=2048%2C1158&ssl=1","_links":{"self":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/27","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/comments?post=27"}],"version-history":[{"count":5,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/27\/revisions"}],"predecessor-version":[{"id":67,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/posts\/27\/revisions\/67"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media\/56"}],"wp:attachment":[{"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/media?parent=27"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/categories?post=27"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/karentu.com\/personal\/recipes\/wp-json\/wp\/v2\/tags?post=27"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}