{"id":47395,"date":"2025-01-26T08:03:29","date_gmt":"2025-01-26T12:03:29","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47395"},"modified":"2026-07-01T18:04:35","modified_gmt":"2026-07-01T22:04:35","slug":"como-preparar-creme-brulee-cerveja-receita","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/pt-br\/como-preparar-creme-brulee-cerveja-receita\/","title":{"rendered":"Como preparar cr\u00e8me br\u00fbl\u00e9e de cerveja: receita e passo a passo"},"content":{"rendered":"<div id=\"thebe-308684831\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>O cr\u00e8me br\u00fbl\u00e9e \u00e9 uma especialidade da confeitaria francesa que se traduz literalmente como \u00abcreme queimado\u00bb e consiste em um creme custard rico com uma fina camada de a\u00e7\u00facar caramelizado na superf\u00edcie, que acrescenta uma textura crocante.<\/p>\n<figure id=\"attachment_15064\" aria-describedby=\"caption-attachment-15064\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-15064 size-full\" title=\"Cr\u00e8me br\u00fbl\u00e9e de cerveja\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/07\/Creme-brulee-a-la-cerveza.jpg\" alt=\"Cr\u00e8me br\u00fbl\u00e9e de cerveja\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/07\/Creme-brulee-a-la-cerveza.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/07\/Creme-brulee-a-la-cerveza-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/07\/Creme-brulee-a-la-cerveza-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-15064\" class=\"wp-caption-text\">Cr\u00e8me br\u00fbl\u00e9e de cerveja<\/figcaption><\/figure>\n<p>Os primeiros registros do cr\u00e8me br\u00fbl\u00e9e remontam ao livro de culin\u00e1ria franc\u00eas <em>Nouveau cuisinier royal et bourgeois<\/em> (1691), de Fran\u00e7ois Massialot, que o descreveu da seguinte forma:<\/p><div id=\"thebe-1714759727\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<blockquote>\n<p>\u00c9 necess\u00e1rio colocar bastante a\u00e7\u00facar por cima, al\u00e9m do que se mistura dentro: pega-se uma p\u00e1 de lareira em brasa e queima-se o creme com ela para que adquira uma bela cor dourada.<\/p>\n<\/blockquote>\n<div id=\"thebe-1779874234\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"An\u00fancios\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Informa\u00e7\u00f5es nutricionais<\/h2>\n<p>Cada por\u00e7\u00e3o de cr\u00e8me br\u00fbl\u00e9e de cerveja cont\u00e9m aproximadamente 320 kcal, 20 g de carboidratos, 24 g de gorduras, 6 g de prote\u00ednas, 0 g de fibras, 18 g de a\u00e7\u00facares, 310 mg de colesterol e 35 mg de s\u00f3dio.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-28600 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2024\/10\/Alto-en-azucares-y-calorias.jpg\" alt=\"Alto em a\u00e7\u00facares e calorias\" width=\"300\" height=\"139\" \/><\/p>\n<h2>Receita de cr\u00e8me br\u00fbl\u00e9e de cerveja<\/h2>\n<p><strong>Preparo:<\/strong> 15 minutos<br \/>\n<strong>Cozimento:<\/strong> 45 minutos<br \/>\n<strong>Por\u00e7\u00f5es:<\/strong> 6 pessoas<\/p><div id=\"thebe-1298378322\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h3>Ingredientes<\/h3>\n<ul>\n<li>500 ml de leite integral<\/li>\n<li>500 ml de creme de leite fresco<\/li>\n<li>330 ml de Blonde Ale belga<\/li>\n<li>150 g de a\u00e7\u00facar branco<\/li>\n<li>8 gemas de ovo<\/li>\n<\/ul>\n<h3>Preparo<\/h3>\n<ol>\n<li>Em uma panela, despeje a cerveja e cozinhe em fogo m\u00e9dio at\u00e9 reduzir 90% (cerca de 35 ml). Na mesma panela, adicione o leite e o creme de leite. Aque\u00e7a em fogo m\u00e9dio at\u00e9 quase ferver. Retire do fogo e reserve.<\/li>\n<li>Em uma tigela, bata as gemas com o a\u00e7\u00facar at\u00e9 a mistura ficar homog\u00eanea e espumosa. Incorpore gradualmente a mistura quente de leite e creme, mexendo constantemente para evitar que as gemas coagulem. Adicione a cerveja reduzida e misture bem.<\/li>\n<li>Coe a mistura para eliminar grumos e distribua em ramequins individuais resistentes ao forno. Coloque os ramequins em uma assadeira e encha a assadeira com \u00e1gua quente at\u00e9 a metade da altura dos ramequins (banho-maria). Asse a 110\u00b0C por 40 minutos ou at\u00e9 que o creme esteja firme.<\/li>\n<li>Retire os ramequins do forno e deixe esfriar em temperatura ambiente. Cubra com filme pl\u00e1stico e leve \u00e0 geladeira por 4 horas, de prefer\u00eancia a noite toda. Antes de servir, polvilhe uma camada uniforme de a\u00e7\u00facar e use um ma\u00e7arico culin\u00e1rio para caramelizar at\u00e9 dourar e ficar crocante.<\/li>\n<\/ol>\n<div id=\"thebe-619802084\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<h2>Dicas adicionais<\/h2>\n<p>Ao reduzir a cerveja, utilize uma panela de base larga para permitir uma evapora\u00e7\u00e3o mais uniforme e r\u00e1pida. N\u00e3o a deixe sem supervis\u00e3o, pois a redu\u00e7\u00e3o pode passar de perfeita a queimada em quest\u00e3o de segundos, portanto fique atento.<\/p>\n<h2>Origem do cr\u00e8me br\u00fbl\u00e9e<\/h2>\n<p>O cr\u00e8me br\u00fbl\u00e9e ganhou popularidade entre a nobreza francesa no s\u00e9culo XVIII, gra\u00e7as \u00e0 sua eleg\u00e2ncia e sofistica\u00e7\u00e3o. Embora sua origem seja atribu\u00edda \u00e0 Fran\u00e7a, algumas teorias sugerem que vers\u00f5es similares j\u00e1 existiam anteriormente na Inglaterra, como o Trinity Cream, e na Espanha, como a crema catalana, o que gerou debate sobre sua verdadeira origem.<\/p>\n<h2>Voc\u00ea sabia?<\/h2>\n<p>O cr\u00e8me br\u00fbl\u00e9e era uma das sobremesas favoritas de Thomas Jefferson, o terceiro presidente dos Estados Unidos. Durante sua estada na Fran\u00e7a como embaixador, ficou t\u00e3o fascinado com essa sobremesa que levou a receita para seu pa\u00eds com a ajuda de seu chef pessoal, tamb\u00e9m de origem francesa.<\/p>\n<div id=\"thebe-1697065190\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"An\u00fancios\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recomendamos<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/fullers-imperial-stout-notas-de-cata\/\" target=\"_blank\" rel=\"noopener\">Fuller&#8217;s Imperial Stout \u2013 Notas de degusta\u00e7\u00e3o<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/stout-blancas-truco-o-travesura-sensorial\/\" target=\"_blank\" rel=\"noopener\">Stouts brancas: truque ou travessura sensorial?<\/a><\/li>\n<\/ul>\n<div id=\"thebe-1451979406\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"An\u00fancios\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>O cr\u00e8me br\u00fbl\u00e9e de cerveja \u00e9 um cl\u00e1ssico da confeitaria francesa reinventado com Blonde Ale belga. Uma crema rica com uma crosta de a\u00e7\u00facar perfeitamente caramelizada \u2014 pronto em menos de uma hora.<\/p>\n","protected":false},"author":1,"featured_media":39222,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21161],"tags":[21185,21805,21184,21850],"class_list":["post-47395","post","type-post","status-publish","format-standard","has-post-thumbnail","category-receitas","tag-cozinhar-com-cerveja","tag-franca-pt-br","tag-receitas","tag-sobremesas-pt-br"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts\/47395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/comments?post=47395"}],"version-history":[{"count":0,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/posts\/47395\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/media\/39222"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/media?parent=47395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/categories?post=47395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/pt-br\/wp-json\/wp\/v2\/tags?post=47395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}