Crème brûlée und heiße Küsse
| Autor | |
| Número de artículo | 8077530657 |
| DE,FR,ES,IT,CH,BE | |
| Terminal correspondant | Android, iPhone, iPad, PC |
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Die perfekte Crème Brûlée und ihr Geheimnis ~ Warum kommt heiße Sahne in die Crème Brûlée Bevor die Sahne den aufgeschlagenen Eigelb zugefügt wird sollte sie kurz aufgekocht werden Dieser Vorgang erfüllt zweierlei Zwecke Erstens stabilisiert die Hitze die Eier ein wenig und hilft eine schön homogene Masse zu erhalten Zweitens bekommen wir unsere Masse so schon vor dem Garen auf eine Temperatur zwischen 50 und 60°C was