{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"atavolacontea","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/atavolacontea\/","title":"Creme Brulee - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"NKCucBTixt\"><a href=\"https:\/\/www.gzrecipes.com\/en\/atavolacontea\/creme-brulee-2\/\">Creme Brulee<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/atavolacontea\/creme-brulee-2\/embed\/#?secret=NKCucBTixt\" width=\"600\" height=\"338\" title=\"&#8220;Creme Brulee&#8221; &#8212; Delicious Recipes\" data-secret=\"NKCucBTixt\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2026\/04\/creme-brulee-fb-7-69de27762173b1-62092350.jpg","thumbnail_width":640,"thumbnail_height":550,"description":"How to make Cr\u00e8me Br\u00fbl\u00e9e at home: tips for a silky custard and a perfect bain-marie Cr\u00e8me Br\u00fbl\u00e9e: the original French recipe with a perfect caramelized crust The secret to a silky Cr\u00e8me Br\u00fbl\u00e9e without surface bubbles Cr\u00e8me Br\u00fbl\u00e9e is the final test for every lover of spoon desserts, but it hides pitfalls that can ruin the result: the most common problem is ending up with a custard that tastes too eggy or that shows annoying air bubbles on the surface, making it grainy instead of velvety. Often this happens because the yolks are overbeaten or because the oven temperature is too high, turning the dessert into a sort of sweet omelet. To solve these problems and achieve a perfect result, the secret lies in gentle handling and precise bain-marie technique. Mixing without incorporating air is fundamental, as is straining the mixture before baking, which guarantees the removal of any yolk clumps or vanilla residues. Today I'll explain how to manage the heat to obtain that ivory-colored, incredibly melt-in-the-mouth center that contrasts with the crunch of burnt sugar. Get ready to discover that you don't need a pastry diploma to serve a dessert that leaves everyone speechless: just a few quality ingredients and the right resting times!"}