{"id":5244,"date":"2015-06-28T16:55:16","date_gmt":"2015-06-28T14:55:16","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=5244"},"modified":"2017-02-23T23:13:40","modified_gmt":"2017-02-23T22:13:40","slug":"creme-catalane","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/creme-catalane\/","title":{"rendered":"Recette de cr\u00e8me catalane (crema catalana). Dessert espagnol"},"content":{"rendered":"\n<p>La <strong>cr\u00e8me catalane<\/strong>, dite <em>crema catalana<\/em> en espagnol, est l\u2019un des incontournables desserts en Espagne. Originaire de la Catalogne, elle est maintenant tr\u00e8s appr\u00e9ci\u00e9e dans tout\u00a0le pays. C\u2019est tr\u00e8s proche de la cr\u00e8me br\u00fbl\u00e9e, avec quelques diff\u00e9rences dans les ingr\u00e9dients et le mode de pr\u00e9paration.<\/p>\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"9252856116\"data-ad-format=\"auto\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script><amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"7340373828\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div>\n<h2>Voulez-vous savoir comment \u00e9laborer la <strong>cr\u00e8me catalane<\/strong> ?<\/h2>\n<p>Il s\u2019agit d\u2019une cr\u00e8me similaire \u00e0 la cr\u00e8me p\u00e2tissi\u00e8re parfum\u00e9e au citron et \u00e0 la cannelle, mais\u00a0elle n\u2019est pas cuite au bain-marie comme le dessert fran\u00e7ais. Il faut dire qu\u2019\u00e0 l\u2019origine la cr\u00e8me catalane \u00e9tait un dessert de f\u00eate. D&rsquo;ailleurs c&rsquo;est le dessert de la f\u00eate de <em>Sant Josep<\/em> (Saint Joseph), le 19 mars.<\/p>\n<p>Voici la recette. C&rsquo;est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/creme_catalane.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Cr\u00e8me catalane (crema catalana). Dessert espagnol\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/creme_catalane.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/creme_catalane-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/creme_catalane-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2015\/06\/creme_catalane.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/creme-catalane\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de cr\u00e8me catalane (crema catalana). Dessert espagnol<\/h2>\n<span id=\"post-ratings-5244\" class=\"post-ratings\" data-nonce=\"c1403a4d10\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_5244_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(5244, 1, '1 Star');\" onmouseout=\"ratings_off(4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5244_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(5244, 2, '2 Stars');\" onmouseout=\"ratings_off(4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5244_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(5244, 3, '3 Stars');\" onmouseout=\"ratings_off(4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5244_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(5244, 4, '4 Stars');\" onmouseout=\"ratings_off(4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_5244_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(5244, 5, '5 Stars');\" onmouseout=\"ratings_off(4, 4, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 3,95 \/ 5. Votes: 20<\/div><\/span><span id=\"post-ratings-5244-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">6<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-23\"><\/time> \n<span itemprop=\"description\" content=\"La cr\u00e8me catalane (crema catalana en espagnol) est l\u2019un des incontournables desserts en Espagne. Voulez-vous savoir comment la faire ? Voici la recette.\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">1 l de lait entier<\/li>\n<li itemprop=\"recipeIngredient\">8 jaunes d\u2019\u0153uf<\/li>\n<li itemprop=\"recipeIngredient\">200 g de sucre semoule<\/li>\n<li itemprop=\"recipeIngredient\">1 citron<\/li>\n<li itemprop=\"recipeIngredient\">1 b\u00e2tonnet de cannelle<\/li>\n<li itemprop=\"recipeIngredient\">40 g de f\u00e9cule de ma\u00efs<\/li>\n<li itemprop=\"recipeIngredient\">Plus du sucre semoule pour caram\u00e9liser la surface<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Peler le citron pour obtenir le zeste. Faire attention de ne pas trop prendre de la partie blanche.<\/li>\n<li itemprop=\"recipeInstructions\">Dans une casserole, porter le lait\u00a0\u00e0 \u00e9bullition avec la moiti\u00e9 du sucre, le b\u00e2ton de cannelle coup\u00e9 en 2 ou 3 morceaux et le zeste de citron.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que le lait bout, retirer du feu, couvrir et laisser infuser pendant\u00a010 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Dans un grand bol, fouetter les jaunes d\u2019\u0153uf avec l&rsquo;autre moiti\u00e9 du sucre jusqu&rsquo;\u00e0 blanchissement.<\/li>\n<li itemprop=\"recipeInstructions\">Faire dissoudre la f\u00e9cule de ma\u00efs dans le m\u00e9lange d\u2019\u0153ufs.<\/li>\n<li itemprop=\"recipeInstructions\">Passer le lait \u00e0 travers une passoire fine pour enlever les morceaux de cannelle et le zeste de citron.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer doucement le lait aux \u0153ufs en fouettant.<\/li>\n<li itemprop=\"recipeInstructions\">Placer le m\u00e9lange dans la m\u00eame casserole, encore\u00a0\u00e0 travers\u00a0une passoire pour enlever les \u00e9ventuels morceaux d\u2019\u0153uf caill\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Remettre \u00e0 feu moyen doux et faire cuire sans faire bouillir jusqu&rsquo;\u00e0 \u00e9paississement et disparition de la mousse. Remuer constamment pendant la cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Retirer du feu tout en continuant \u00e0\u00a0m\u00e9langer. Cette \u00e9tape sert \u00e0 ce que la chaleur r\u00e9siduelle ne br\u00fble pas la cr\u00e8me.<\/li>\n<li itemprop=\"recipeInstructions\">Distribuer la cr\u00e8me catalane dans des ramequins ou des cassolettes en terre.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser ti\u00e9dir.<\/li>\n<li itemprop=\"recipeInstructions\">Couvrir avec du film plastique en contacte avec la surface pour qu&rsquo;elle ne s\u00e8che pas et garder au frais quelques heures, car bien froide elle n&rsquo;est que meilleure.<\/li>\n<li itemprop=\"recipeInstructions\">Au moment de servir, sortir du frigo, enlever le film plastique et saupoudrer une fine couche de sucre semoule sur la surface.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, br\u00fbler avec un chalumeau \u00e0 p\u00e2tisserie jusqu\u2019\u00e0 la caram\u00e9lisation de la surface. Une bonne technique est de faire des ronds. Attention \u00e0 ne pas trop br\u00fbler le sucre.<\/li>\n<li itemprop=\"recipeInstructions\">C&rsquo;est pr\u00eat ! Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>On garde la <strong>cr\u00e8me catalane<\/strong> au frais jusqu&rsquo;au moment de servir. Il ne faut pas ajouter la surface caram\u00e9lis\u00e9e \u00e0 l&rsquo;avance.<\/li>\n<li>Il ne faut pas rincer la casserole, car on veut garder toutes les saveurs qui restent dedans.<\/li>\n<li>La partie blanche de la peau du citron donne de l\u2019amertume, \u00e9viter de la prendre.<\/li>\n<li>Vous pouvez d\u00e9corer la cr\u00e8me catalane avec quelques fruits rouges. La combinaison est excellente !<\/li>\n<li>On peut br\u00fbler la surface avec un fer \u00e0 cr\u00e8me br\u00fbl\u00e9, mais c&rsquo;est beaucoup plus pratique le chalumeau \u00e0 p\u00e2tisserie.<\/li>\n<li>Sur le blog vous trouverez d&rsquo;autres <strong>desserts espagnols<\/strong>. Voici le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/10\/riz-au-lait-a-lasturienne.html\"><strong>riz au lait \u00e0 l&rsquo;asturienne<\/strong><\/a>, typique du nord de l\u2019Espagne.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<h3>Maintenant, vous savez comment faire la cr\u00e8me catalane<\/h3>\n<p>\u00c0 bient\u00f4t !<\/p>\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>La cr\u00e8me catalane (crema catalana en espagnol) est l\u2019un des incontournables desserts en Espagne. Voulez-vous savoir comment la faire ? Voici la recette.<\/p>\n","protected":false},"author":1,"featured_media":5245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"cr\u00e8me catalane","_yoast_wpseo_metadesc":"La cr\u00e8me catalane (crema catalana en espagnol) est l\u2019un des incontournables desserts en Espagne. Voulez-vous savoir comment la faire ? Voici la recette.","footnotes":""},"categories":[848,20],"tags":[834,929,930],"class_list":["post-5244","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-recette","tag-desserts","tag-creme","tag-cuisine-espagnole"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de cr\u00e8me catalane (crema catalana). 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