From dce56ce6fd0a94b1338b217ff051e179c7e88c22 Mon Sep 17 00:00:00 2001 From: Jan Kremer Date: Thu, 13 Apr 2023 09:31:23 +0200 Subject: [PATCH] Added Creme Brulee recipe --- content/creme-brulee.md | 35 +++++++++++++++++++++++++++++++++++ data/authors/jan-kremer.json | 7 +++++++ 2 files changed, 42 insertions(+) create mode 100644 content/creme-brulee.md create mode 100644 data/authors/jan-kremer.json diff --git a/content/creme-brulee.md b/content/creme-brulee.md new file mode 100644 index 0000000..edb42d6 --- /dev/null +++ b/content/creme-brulee.md @@ -0,0 +1,35 @@ +--- +title: Crème brûlée +tags: ['dessert', 'french'] +date: 2023-04-11 +author: "jan-kremer" +--- + +- ⏲️ Prep time: 20 min +- ⏳ Rest time: 4 hour +- 🍳 Cook time: 30 min +- 🍽️ Servings: 4 + +## Ingredients + +- 400 ml high fat cream +- 140 ml whole milk +- 85 g sugar (preferred brown) +- 5 egg yolk +- 1 vanilla bean (mark, optionally essence) +- Lemon peel, rubbed +- Sugar for the top crust + +## Directions + +1. Mix cream, milk and yolks. +2. Add sugar, vanilla and lemon. +3. Let rest for at least 30 min (optionally over night) +4. Pour into 4-6 fireproof ramekins. +5. Pre-heat oven to 150°C and put the grease pan on the middle rail. +6. Put the ramekins onto the grease pan and fill it with boiling water. +7. Let the crème cook for 55 min. +8. Let the ramekins cool down to room temperature and put them in the fridge for at least 2 hours. +9. Spread a teaspoon of sugar onto each ramekin. +10. Use a blowtorch to flambé the sugar. Alternatively the grill of your oven may work too. + diff --git a/data/authors/jan-kremer.json b/data/authors/jan-kremer.json new file mode 100644 index 0000000..8864c35 --- /dev/null +++ b/data/authors/jan-kremer.json @@ -0,0 +1,7 @@ +{ + "name": "Jan Kremer", + "website": "https://jankremer.de", + "btc": "bc1qf8qjt4gut2la8k4v3emfv7wrj6f3pfcjrj3slplnwrldkz7hqmaqaju7ym", + "xmr": "83ZtE7cBnsyTmBb5A79aDm637mCKWKuhGZZ3ZaQvjmpA5qwL6sejWEcKQnXF5Qd3N4XNCp4fbouTi9kUi8vNgPrfDQaEBMZ", + "donate": "https://xmr.jankremer.de" +}