{"id":475,"date":"2010-10-13T13:00:12","date_gmt":"2010-10-13T13:00:12","guid":{"rendered":"https:\/\/recettes.peyresaubes.com\/index.php\/2010\/10\/13\/creme-de-damas\/"},"modified":"2024-02-23T20:22:49","modified_gmt":"2024-02-23T20:22:49","slug":"creme-de-damas","status":"publish","type":"post","link":"https:\/\/recettes.peyresaubes.com\/index.php\/2010\/10\/13\/creme-de-damas\/","title":{"rendered":"Cr\u00e8me de Damas"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" size-full wp-image-473\" src=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/arton249-e11.jpg\" width=\"233\" height=\"350\" srcset=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/arton249-e11.jpg 233w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/arton249-e11-200x300.jpg 200w\" sizes=\"auto, (max-width: 233px) 100vw, 233px\" \/><\/p>\n<p><strong>Ingr\u00e9dients :<\/strong><\/p>\n<ul>\n<li> 1 Litre de lait<\/li>\n<li> 6 jaunes d&rsquo;\u0153uf<\/li>\n<li> 250 Grammes de sucre<\/li>\n<li> 50 Grammes de Ma\u00efzena<\/li>\n<li> 2 b\u00e2tons de cannelle<\/li>\n<li> 1 larme d&rsquo;eau de rose<\/li>\n<li> 1 trait de sirop de rose<\/li>\n<li> colorant rouge carmin<\/li>\n<li> 1 Paquet cassonade <\/li>\n<\/ul>\n<p><strong>Marche \u00e0 suivre :<\/strong> <\/p>\n<ul>\n<li> Faire chauffer 80 cl de lait avec le b\u00e2ton de cannelle et l&rsquo;eau de rose. <\/li>\n<li> rajouter du colorant jusqu&rsquo;\u00e0 avoir la couleur d\u00e9sir\u00e9e<\/li>\n<li> m\u00e9langer le sucre et les jaunes d&rsquo;\u0153ufs et blanchir au fouet <\/li>\n<li> diluer la ma\u00efzena dans les 20 cl de lait froid restant  avec un trait de sirop de rose<\/li>\n<li> quand le lait avec la cannelle est chaud le verse sur le m\u00e9lange sucre\/oeuf tout en remuant bien. <\/li>\n<li> ajouter la ma\u00efzena au m\u00e9lange chaud tout en continuant de battre <\/li>\n<li> enlever la cannelle <\/li>\n<li> remettre \u00e0 cuire en remuant bien jusqu&rsquo;\u00e0 ce que le m\u00e9lange prenne et \u00e9paississe. La cr\u00e8me ne doit pas bouillir. <\/li>\n<li> verser la cr\u00e8me dans des ramequins et laisser refroidir <\/li>\n<li>r\u00e9server au r\u00e9frig\u00e9rateur<\/li>\n<li> au moment de servir caram\u00e9liser comme une cr\u00e8me br\u00fbl\u00e9e<\/li>\n<\/ul>\n<table>\n<tbody>\n<tr class='row_even'>\n<td><figure id=\"attachment_474\" aria-describedby=\"caption-attachment-474\" style=\"width: 931px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" aligncenter size-full wp-image-474\" src=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/IMGP1752-1-601.jpg\" alt=\"[fr]Cr\u00eame de Damas[ru]\u0421\u043b\u0438\u0432\u043a\u0438 \u0414\u0430\u043c\u0430\u0441\u043a\u0430\" title=\"[fr]Cr\u00eame de Damas[ru]\u0421\u043b\u0438\u0432\u043a\u0438 \u0414\u0430\u043c\u0430\u0441\u043a\u0430\" class=\"caption\" align=\"center\" width=\"931\" height=\"1401\" srcset=\"https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/IMGP1752-1-601.jpg 931w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/IMGP1752-1-601-199x300.jpg 199w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/IMGP1752-1-601-680x1024.jpg 680w, https:\/\/recettes.peyresaubes.com\/wp-content\/uploads\/2010\/10\/IMGP1752-1-601-768x1156.jpg 768w\" sizes=\"auto, (max-width: 931px) 100vw, 931px\" \/><figcaption id=\"caption-attachment-474\" class=\"wp-caption-text\">[fr]Cr\u00eame de Damas[ru]\u0421\u043b\u0438\u0432\u043a\u0438 \u0414\u0430\u043c\u0430\u0441\u043a\u0430<\/figcaption><\/figure><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients : 1 Litre de lait 6 jaunes d&rsquo;\u0153uf 250 Grammes de sucre 50 Grammes de Ma\u00efzena 2 b\u00e2tons de cannelle 1 larme d&rsquo;eau de rose 1 trait de sirop de rose colorant rouge carmin &hellip; <\/p>\n","protected":false},"author":1,"featured_media":473,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":["post-475","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-fr"],"_links":{"self":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/475","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/comments?post=475"}],"version-history":[{"count":1,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/475\/revisions"}],"predecessor-version":[{"id":808,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/posts\/475\/revisions\/808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media\/473"}],"wp:attachment":[{"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/media?parent=475"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/categories?post=475"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.peyresaubes.com\/index.php\/wp-json\/wp\/v2\/tags?post=475"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}