ʻO nā mea ʻono kaulana he 10 mai ka honua holoʻokoʻa: Farani Crème Brûlée
ʻO ka kirīmi brûlée, ua ʻoluʻolu ka ʻono o ka mea ʻono Farani momona, palupalu a ʻono hoʻi i nā ʻono no nā makahiki he 300 a ʻoi. Me he mea lā ua hoʻomaka ia ma ka papa ʻaina o Philippe d'Orleans, ke kaikunāne o Louis XIV. ʻO kāna kuke, ʻo Francois Massialot, i kona kipa ʻana iā Perpignan ma ka hema o Farani, ua hoʻāʻo ʻo ia i kahi mea ʻono i hana ʻia me ka kirīmi Catalan a hana ʻo ia i kona hoʻi ʻana i Palisa. Eia naʻe, ua anu ke kīʻaha wela āna i hana ai i ka manawa i mākaukau ai kona haku e ʻai iā ia no laila ua hoʻomehana ʻo Massialot i ka luna me ka hao i hoʻomoʻa i ka mea hoʻohuihui kō a ua hānau ʻia ʻo Crème brûlée. Ua kākau ke kuke i ke ʻano hana i loko o kahi puke i kākau ʻia i ka makahiki 1691, he puke kūʻai maikaʻi loa i kapa ʻia ʻo "Royal and Bourgeois Cook".
ʻO ka papaʻaina Crème Brûlée maʻamau
400ml kirīmi pālua/kirimā kaumaha
100ml waiū momona piha
1 ʻōpuʻu vanilla
5 mau yolks hua manu nui
50g kōpaʻa gula,
6 punetēpuni o ke kō gula no ka hoʻonani ʻana
I ka wā hoʻomākaukau, hiki ke hoʻohana ʻia ke keʻena anuanu o ka pahu hau e hoʻomaʻalili i nā custard ma mua o kou hana ʻana i kēlā ʻaoʻao crunchy. Pono lākou e anuanu ma hope o ʻelua hola i loko o ka pahu hau, akā hiki iā ʻoe ke mālama iā lākou i loko o ka pahu hau a hiki i ʻekolu lā, kahi e lilo ai lākou i mea ʻono maikaʻi loa e hoʻohauʻoli ai i kāu mau hoaaloha.
No nā hale kūʻai berena kalepa a me nā lumi kuke, hiki i nā pahu hau hōʻikeʻike countertop aniani ke kōkua no ka hana ʻana, ka mālama ʻana a me ka hōʻike ʻana i ka Crème Brûlée. ʻO kekahi o kēia mau ʻanonā pahu hau hōʻikeʻike countertophiki ke kuhikuhi ma aneʻi:https://www.nenwell.com/pastry-and-bakery-cake-countertop-fridgeEia kekahi, he mea pono kekahi mau keʻena hoʻoluʻu jumbo me ke kumu kūʻokoʻa no ka crème brulee a me nā meaʻai pastry a me nā meaʻai bakena ʻē aʻe.nā pahu hau hōʻikeʻike ʻaoʻao aniani kūʻokoʻahiki ke kuhikuhi ma aneʻi:https://www.nenwell.com/free-floor-standing-cake-cabinet-fridge
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