{"id":9703,"date":"2015-01-14T08:00:31","date_gmt":"2015-01-14T07:00:31","guid":{"rendered":"http:\/\/megasilvita.com\/blog\/?p=9703"},"modified":"2026-05-06T17:04:36","modified_gmt":"2026-05-06T15:04:36","slug":"receta-de-creme-brulee-y-mis-trucos-de-composicion-fotografica","status":"publish","type":"post","link":"https:\/\/www.megasilvita.com\/blog\/receta-de-creme-brulee-y-mis-trucos-de-composicion-fotografica\/","title":{"rendered":"Receta de Cr\u00e8me Br\u00fbl\u00e9e {Y mis trucos de composici\u00f3n fotogr\u00e1fica}"},"content":{"rendered":"<p>Como sab\u00e9is la Cr\u00e8me Br\u00fbl\u00e9e es una de las recetas m\u00e1s internacionales \u00a0de la reposter\u00eda francesa y&#8230; \u00bfOs quer\u00e9is creer que es la primera vez que la hago en casa? Pero por supuesto no ser\u00e1 la \u00faltima, est\u00e1 deliciosa. Aunque su elaboraci\u00f3n es diferente, se parece un poco a la crema catalana.<br \/>\nSe traduce como crema quemada ya que es tradicional poner en la superficie az\u00facar y tostarla con un <a href=\"http:\/\/www.megasilvita.com\/tienda\/soplete-mini-ibili.html\" target=\"_blank\" rel=\"noopener\">soplete<\/a> para darle un punto crujiente.Es la mejor forma de conseguir una deliciosa capa de caramelo, pero si no tienes yo os contar\u00e9 una forma de sustituirlo.<br \/>\nSeg\u00fan he podido ver en Internet fue hacia 1691 cuando aparecen las primeras menciones acerca de esta crema: es dulce, hecha a base de huevos y leche y muy f\u00e1cil de preparar.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/01\/110115_creme-2-br.jpg\" rel=\"attachment wp-att-9704\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter size-full wp-image-9704\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/01\/110115_creme-2-br.jpg\" alt=\"Fot\u00f3grafa culinaria y de productos. Luisa Moron\" width=\"550\" height=\"824\" \/><\/a><br \/>\n\u2665\u2665\u2665\u00bfTienes <a href=\"http:\/\/www.megasilvita.com\/tienda\/?subcats=Y&amp;status=A&amp;pshort=Y&amp;pfull=Y&amp;pname=Y&amp;pkeywords=Y&amp;search_performed=Y&amp;cid=0&amp;q=molde+souffle&amp;x=0&amp;y=0&amp;dispatch=products.search\" target=\"_blank\" rel=\"noopener\">ramequins<\/a> en tu cocina? Son indispensables en reposter\u00eda para poder hornear cremas y souffl\u00e9s\u2665\u2665\u2665<\/p>\n<div class=\"recetas\">\n<h3 class=\"titulosrecetas\">Receta de Cr\u00e8me Br\u00fbl\u00e9e<\/h3>\n<p class=\"ingredientesrecetas\"><strong>Ingredientes<\/strong><\/p>\n<p>60 gr de az\u00facar para decorar<br \/>\n250 gr. de leche<br \/>\n250 gr. de nata<br \/>\n80 gr. de az\u00facar<br \/>\n1 cuchara de<a href=\"http:\/\/www.megasilvita.com\/tienda\/extracto-concentrado-vainilla-30-ml-chefdelice.html#.VLWjjCuG9S0\" target=\"_blank\" rel=\"noopener\"> esencia de vainilla<\/a><br \/>\n4 yemas de huevo<\/p>\n<p class=\"ingredientesrecetas\"><strong>Elaboraci\u00f3n<\/strong><\/p>\n<p>En una cacerola echamos la leche junto con la nata y la esencia de vainilla, llevamos a ebullici\u00f3n. Una vez que hierva dejamos reposar media hora tapando la cacerola, de esta manera la leche tomara el sabor de la vainilla.<br \/>\nPrecalentamos el horno a 100 \u00ba con calor tanto arriba como abajo.<br \/>\nMientras en un bol batimos las yemas junto con los 80 gramos de az\u00facar, cuando lo tengamos bien mezclado le a\u00f1adimos poco a poco la mezcla anterior de leche y nata, e iremos removiendo hasta que quede todo bien incorporado.<br \/>\nRellenamos unos cuencos o cazuelas que sean aptas para el horno, colocamos en una bandeja donde podamos echar agua hasta la mitad de esta para hacer un ba\u00f1o mar\u00eda. Hornearemos durante unos 25-30 minutos, una vez listo dejamos enfriar en la nevera un par de horas. Espolvorear con az\u00facar y quemar con un soplete. Si no lo tienes en un cazo haz az\u00facar liquido y verter por encima, ya tendremos nuestra costra crujiente.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/01\/110115_creme-1-br.jpg\" rel=\"attachment wp-att-9705\"><img decoding=\"async\" class=\"aligncenter size-full wp-image-9705\" src=\"http:\/\/megasilvita.com\/blog\/wp-content\/uploads\/2015\/01\/110115_creme-1-br.jpg\" alt=\"Fot\u00f3grafa culinaria y de productos. Luisa Moron\" width=\"550\" height=\"824\" \/><\/a><br \/>\n\u2665\u2665\u2665Me chifla comer las cremas con <a href=\"http:\/\/www.megasilvita.com\/tienda\/?subcats=Y&amp;status=A&amp;pshort=Y&amp;pfull=Y&amp;pname=Y&amp;pkeywords=Y&amp;search_performed=Y&amp;cid=0&amp;q=cuchara+cer%C3%A1mica&amp;x=0&amp;y=0&amp;dispatch=products.search\" target=\"_blank\" rel=\"noopener\">cucharas de cer\u00e1mica<\/a>. Las tengo de todos los colores y estampados\u2665\u2665\u2665<\/p>\n<p style=\"text-align: center;\">\n<\/div>\n<p>Espero que te haya gustado la receta y que mis trucos fotogr\u00e1ficos te ayuden para hacer tus propias composiciones. Prometo volver pronto con m\u00e1s cositas interesantes.<\/p>\n<p>Besos<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Como sab\u00e9is la Cr\u00e8me Br\u00fbl\u00e9e es una de las recetas m\u00e1s internacionales \u00a0de la reposter\u00eda francesa y&#8230; \u00bfOs quer\u00e9is creer que es la primera vez que la hago en casa? Pero por supuesto no ser\u00e1 la \u00faltima, est\u00e1 deliciosa. Aunque su elaboraci\u00f3n es diferente, se parece un poco a la crema catalana. Se traduce como [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":29714,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[244,169,204,39,30,33],"tags":[785,247,308,246,250,2611,2612,2613],"class_list":["post-9703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fotografia-2","category-general","category-otras-delicias","category-postres","category-recetas-basicas","category-trucos-y-consejos","tag-como-hacer-creme-brulee","tag-como-hacer-fotografias","tag-fotografia","tag-fotografia-culinaria","tag-lecciones-basicas-de-fotografia","tag-ramequins","tag-receta-creme-brulee","tag-soplete-de-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta de Cr\u00e8me Br\u00fbl\u00e9e {Y mis trucos de composici\u00f3n fotogr\u00e1fica} - Megasilvita<\/title>\n<meta name=\"description\" content=\"Una receta cl\u00e1sica de la reposter\u00eda francesa. Hoy os contamos como hacer Cr\u00e8me Br\u00fbl\u00e9e y adem\u00e1s truquitos de composici\u00f3n fotogr\u00e1fica que te encantar\u00e1n.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.megasilvita.com\/blog\/receta-de-creme-brulee-y-mis-trucos-de-composicion-fotografica\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta de Cr\u00e8me Br\u00fbl\u00e9e {Y mis trucos de composici\u00f3n fotogr\u00e1fica} - Megasilvita\" \/>\n<meta property=\"og:description\" content=\"Una receta cl\u00e1sica de la reposter\u00eda francesa. 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