ʻO 10 mau mea ʻono kaulana loa mai ka honua holoʻokoʻa: France Crème Brûlée
Kēme brûlée, ʻO ka ʻono ʻono, ʻoluʻolu a maikaʻi hoʻi ka mea ʻai Farani i ʻoluʻolu i nā palate no nā makahiki he 300. Ua puka mai ia ma ka papaaina o ka Philippe d'Orleans, ke kaikaina o Louis XIV. ʻO kāna chef, ʻo Francois Massialot, i kona kipa ʻana iā Perpignan ma ka ʻaoʻao hema o Farani i hoʻāʻo i kahi kīʻaha momona i hana ʻia me ka ʻaila Catalan a hana ʻo ia i kona hoʻi ʻana i Paris. Akā naʻe, ua maʻalili ka ipu wela āna i hana ai i ka manawa i mākaukau ai kona haku e ʻai ia mea no laila ua hoʻomehana ʻo Massialot i luna me ka hao e hoʻomāmā i ke kō a hānau ʻia ʻo Crème brûlée. Ua kākau ka mea kuke i ka meaʻai ma kahi puke i kākau ʻia i ka makahiki 1691, kahi mea kūʻai maikaʻi loa i kapa ʻia ʻo "Royal and Bourgeois Cook".
ʻO ka papaʻaina Crème Brûlée maʻamau
400ml holika ʻelua / ʻaila kaumaha
100ml waiu momona piha
1 vanilla pod
5 hua manu nui
50g gula caster sugar,
6 punetēpē o ke kōpaʻa gula no ka hoʻoulu ʻana
I ka wā o ka hoʻomākaukau ʻana, hiki ke hoʻohana ʻia ke keʻena ʻoluʻolu o ka friji e hoʻomaloʻo i nā custard ma mua o ka hana ʻana i kēlā top crunchy. Pono lākou e ʻoluʻolu ma hope o ʻelua mau hola i loko o ka friji, akā hiki iā ʻoe ke mālama iā lākou i loko o ka friji a hiki i ʻekolu lā, ʻo ia ka mea e lilo ai i mea ʻai maikaʻi loa e hoʻohauʻoli i kou mau hoaaloha.
No nā hale kūʻai bakena pāʻoihana a me nā lumi kuke, hiki i nā pahu pahu aniani hōʻikeʻike ke kōkua i ka hana ʻana, mālama a hōʻikeʻike i ka Crème Brûlée. ʻO kekahi o kēia mau ʻanonā pahu hau hōʻike countertophiki ke kuhikuhi mai maanei:https://www.nenwell.com/pastry-and-bakery-cake-countertop-fridge; Eia kekahi, ʻo kekahi jumbo e hōʻike ana i nā keʻena pahu hau me ke kumu kūʻokoʻa he mea pono no ka crème brulee a me nā meaʻai paʻi a me nā meaʻai palaoa. ʻO kēia mau ʻanokūʻokoʻa aniani ʻaoʻao hōʻike frdgeshiki ke kuhikuhi mai maanei:https://www.nenwell.com/free-floor-standing-cake-cabinet-fridge
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Ka manawa hoʻouna: Oct-28-2022 Nānā: