{"id":24392,"date":"2026-03-06T18:51:50","date_gmt":"2026-03-07T01:51:50","guid":{"rendered":"https:\/\/soledaddurazo.com\/?p=24392"},"modified":"2026-03-06T18:51:50","modified_gmt":"2026-03-07T01:51:50","slug":"creme-brulee-postre-frances","status":"publish","type":"post","link":"https:\/\/soledaddurazo.com\/blog\/2026\/03\/06\/creme-brulee-postre-frances\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e, postre franc\u00e9s"},"content":{"rendered":"<h3 data-section-id=\"1tn23zp\" data-start=\"245\" data-end=\"264\">Ingredientes<\/h3>\n<ul data-start=\"265\" data-end=\"466\">\n<li data-section-id=\"awp0tn\" data-start=\"265\" data-end=\"297\">\n<p data-start=\"267\" data-end=\"297\">500 ml de <strong data-start=\"277\" data-end=\"297\">crema para batir<\/strong><\/p>\n<\/li>\n<li data-section-id=\"1y8ju4f\" data-start=\"298\" data-end=\"320\">\n<p data-start=\"300\" data-end=\"320\">4 <strong data-start=\"302\" data-end=\"320\">yemas de huevo<\/strong><\/p>\n<\/li>\n<li data-section-id=\"1jm2ege\" data-start=\"321\" data-end=\"342\">\n<p data-start=\"323\" data-end=\"342\">100 g de <strong data-start=\"332\" data-end=\"342\">az\u00facar<\/strong><\/p>\n<\/li>\n<li data-section-id=\"8eid37\" data-start=\"343\" data-end=\"410\">\n<p data-start=\"345\" data-end=\"410\">1 <strong data-start=\"347\" data-end=\"368\">vaina de vainilla<\/strong> (o 1 cucharadita de extracto de vainilla)<\/p>\n<\/li>\n<li data-section-id=\"18np515\" data-start=\"411\" data-end=\"466\">\n<p data-start=\"413\" data-end=\"466\">3\u20134 cucharadas de <strong data-start=\"431\" data-end=\"447\">az\u00facar extra<\/strong> (para caramelizar)<\/p>\n<\/li>\n<\/ul>\n<h3 data-section-id=\"386u5f\" data-start=\"473\" data-end=\"494\">\u00a0Preparaci\u00f3n<\/h3>\n<p data-start=\"496\" data-end=\"534\"><strong data-start=\"500\" data-end=\"524\">Precalienta el horno<\/strong> a 160 \u00b0C.<\/p>\n<p data-start=\"536\" data-end=\"662\"><strong data-start=\"540\" data-end=\"561\">Calienta la crema<\/strong><br data-start=\"561\" data-end=\"564\" \/>En una olla, calienta la crema con la vainilla a fuego medio hasta que est\u00e9 caliente (sin hervir).<\/p>\n<p data-start=\"664\" data-end=\"770\"><strong data-start=\"668\" data-end=\"688\">Mezcla las yemas<\/strong><br data-start=\"688\" data-end=\"691\" \/>En un taz\u00f3n, bate las yemas con el az\u00facar hasta que la mezcla se vea m\u00e1s clara.<\/p>\n<p data-start=\"772\" data-end=\"881\"><strong data-start=\"776\" data-end=\"798\">Incorpora la crema<\/strong><br data-start=\"798\" data-end=\"801\" \/>Vierte lentamente la crema caliente sobre las yemas mientras mezclas suavemente.<\/p>\n<p data-start=\"883\" data-end=\"953\"><strong data-start=\"887\" data-end=\"906\">Cuela la mezcla<\/strong><br data-start=\"906\" data-end=\"909\" \/>Esto ayuda a que la textura quede muy suave.<\/p>\n<p data-start=\"955\" data-end=\"984\"><strong data-start=\"959\" data-end=\"982\">Hornea a ba\u00f1o Mar\u00eda<\/strong><\/p>\n<ul data-start=\"985\" data-end=\"1157\">\n<li data-section-id=\"wmcaqo\" data-start=\"985\" data-end=\"1025\">\n<p data-start=\"987\" data-end=\"1025\">Vierte la mezcla en moldes peque\u00f1os.<\/p>\n<\/li>\n<li data-section-id=\"11llt82\" data-start=\"1026\" data-end=\"1086\">\n<p data-start=\"1028\" data-end=\"1086\">Col\u00f3calos en una bandeja con agua caliente (ba\u00f1o Mar\u00eda).<\/p>\n<\/li>\n<li data-section-id=\"1a45tq9\" data-start=\"1087\" data-end=\"1157\">\n<p data-start=\"1089\" data-end=\"1157\">Hornea <strong data-start=\"1096\" data-end=\"1113\">30\u201340 minutos<\/strong> hasta que el centro est\u00e9 ligeramente firme.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"1159\" data-end=\"1234\">D\u00e9jalos enfriar y luego refrigera <strong data-start=\"1213\" data-end=\"1233\">al menos 2 horas<\/strong>.<\/p>\n<p data-start=\"1236\" data-end=\"1382\"><strong data-start=\"1240\" data-end=\"1264\">Carameliza el az\u00facar<\/strong><br data-start=\"1264\" data-end=\"1267\" \/>Antes de servir, espolvorea az\u00facar encima y qu\u00e9mala con un soplete de cocina hasta que se forme una capa crujiente y decora con frutilla de tu preferencia.<\/p>\n<p data-start=\"1389\" data-end=\"1541\">Golpea suavemente la capa de az\u00facar con la cuchara para romperla; ese contraste crujiente con la crema es lo que hace especial a este postre.<\/p>\n<p data-start=\"1668\" data-end=\"1737\" data-is-last-node=\"\">\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 500 ml de crema para batir 4 yemas de huevo 100 g de az\u00facar 1 vaina de vainilla (o 1 cucharadita de extracto de vainilla) 3\u20134 cucharadas de az\u00facar extra (para caramelizar) \u00a0Preparaci\u00f3n Precalienta el horno a 160 \u00b0C. Calienta la cremaEn una olla, calienta la crema con la vainilla a fuego medio hasta [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":24393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[158],"tags":[],"class_list":["post"],"yoast_head":" \n<title>Cr\u00e8me br\u00fbl\u00e9e, postre franc\u00e9s - Periodista SoledadDurazo.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/soledaddurazo.com\/blog\/2026\/03\/06\/creme-brulee-postre-frances\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00e8me br\u00fbl\u00e9e, postre franc\u00e9s\" \/>\n<meta property=\"og:description\" content=\"Ingredientes 500 ml de crema para batir 4 yemas de huevo 100 g de az\u00facar 1 vaina de vainilla (o 1 cucharadita de extracto de vainilla) 3\u20134 cucharadas de az\u00facar extra (para caramelizar) \u00a0Preparaci\u00f3n Precalienta el horno a 160 \u00b0C. 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