APRENDA A FAZER UM CREME BRULÉE IGUAL DE PARIS

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[{"selector":"#anim-7c772fa9-785c-43c9-b33e-b356974e502f","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-27e8e35f-c00d-40f2-bd03-fa7178967e18","keyframes":{"transform":["translate3d(0px, 394.85618%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] INGREDIENTES 500ml creme leite fresco 100g açúcar 6 gemas ovo 1 fava de baunilha açúcar para maçaricar

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[{"selector":"#anim-c06505d6-fb9e-4abd-b342-1875111ceb83","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-587ec8b9-efec-4549-949a-981336a02773","keyframes":{"transform":["translate3d(0px, 359.67090%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Enquanto isso, separe as gemas e bata com açúcar até misturar bem. Descarte a clara para essa receita, você pode usar para fazer suspiros ou outra receita.

[{"selector":"#anim-40fe1055-8470-4c72-835f-d626be8b798b","keyframes":{"opacity":[0,1]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b5eac4d6-4f46-4520-9ea3-5efdbfaf325d","keyframes":{"transform":["translate3d(0px, 376.33768%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1200,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Tempere as gemas com um pouco do creme de leite fervido para não cozinhar as gemas. Adicione o restante do creme de leite e mexa até obter uma mistura homogênea. Coloque essa mistura em cumbuquinhas individuais e leve para assar em banho maria a 160 graus por aproximadamente 35 min.

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SIGA AS NOSSAS REDES SOCIAIS:

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