{"id":109,"date":"2011-01-09T15:08:33","date_gmt":"2011-01-09T20:08:33","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=109"},"modified":"2011-01-09T15:24:59","modified_gmt":"2011-01-09T20:24:59","slug":"creme-brulee-au-romarin","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=109","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e au romarin"},"content":{"rendered":"<p><strong>Source:<\/strong> <a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Dessert\/Eggs-Dairy\/recipe.html?dishid=364\">foodnetwork.ca: Cook Like A Chef: Rosemary Creme Brulee<\/a><\/p>\n<p>Yield: 6<\/p>\n<div>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li> 2 cups 35% whipping cream<\/li>\n<li> 6  large sprigs fresh rosemary<\/li>\n<li> 1\/2 cup sugar<\/li>\n<li> 1  vanilla beans, split lengthwise<\/li>\n<li> 5  large egg, yolks<\/li>\n<li> 12 teaspoons sugar<\/li>\n<\/ul>\n<\/div>\n<div>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Add the rosemary sprigs to the cream. Cover and refrigerate overnight<\/li>\n<li>Preheat oven to 325\u00b0F<\/li>\n<li>Place six 3\/4-cup ramekins into a large baking dish Remove the rosemary from the cream and coarsely chop it (stems and all) and set aside<\/li>\n<li>Mix the cream and sugar into a heavy medium saucepan. Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Add the chopped rosemary<\/li>\n<li>Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavours. Strain through a fine sieve into large measuring cup. Don\u2019t worry if there\u2019re little black specks of vanilla bean left<\/li>\n<li>Whisk the yolks in medium bowl until well blended. Gradually whisk in hot cream mixture. Pour the custard to measuring cup and divide evenly amongst the ramekins<\/li>\n<li>Pour enough hot water into the baking dish to come halfway up sides of the ramekins and carefully transfer to the oven<\/li>\n<li>Bake for about 35 (50) minutes or until a knife can be cleanly inserted and withdrawn from the centre of one of the custards.<\/li>\n<li>Using tongs, transfer the ramekins work surface to cool for 30 minutes<\/li>\n<li>Chill for at least 3 hours and up to 2 days (the longer the better)<\/li>\n<li>Just before serving:   Place the ramekins on a baking sheet. Sprinkle 2 teaspoons of sugar evenly over each custard.<\/li>\n<li>Set the baking sheet under the broiler till the sugar caramelizes a delicious golden brown (use a blow torch on individual custards instead if you like)<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.ca: Cook Like A Chef: Rosemary Creme Brulee Yield: 6 Ingredients 2 cups 35% whipping cream 6 large sprigs fresh rosemary 1\/2 cup sugar 1 vanilla beans, split lengthwise 5 large egg, yolks 12 teaspoons sugar Directions Add the &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=109\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-109","post","type-post","status-publish","format-standard","hentry","category-cremes"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=109"}],"version-history":[{"count":2,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/109\/revisions"}],"predecessor-version":[{"id":118,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/109\/revisions\/118"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}