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<p>Crema de caramel fina si pufoasa</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="5" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p><img class="alignnone size-full wp-image-25870" src="https://bucatarianoastra.online/wp-content/uploads/2025/12/1ea6bb58-7f9f-43d4-8c56-da3fa5b2d3ab.png" alt="" width="1024" height="1536" /></p>
<p>Avem nevoie:</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>500 ml lapte integral<br />
(se poate folosi si lapte fara lactoza, de migdale sau de cocos)</p>
<p>300 g zahar alb granulat</p><div class="0e08eabe7e4ea8d32fd0f7389e8abf6f" data-index="10" style="float: none; margin:10px 0 10px 0; text-align:center;">
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<p>55 g amidon de porumb – aproximativ 2 linguri cu varf</p>
<p>250 ml frisca (minimum 33% grasime, foarte bine racita)</p>
<p>Procedura de preparare:</p>
<p>Pregatirea agentului de ingrosare</p>
<p>Din cei 500 ml de lapte, luati aproximativ o lingurita si puneti-o intr-un bol mic. Adaugati amidonul de porumb si amestecati cu un tel pana la omogenizare completa. Lasati deoparte. Restul de lapte pastrati-l la indemana.</p>
<p>Prepararea caramelului</p>
<p>Turnati zaharul intr-o cratita cu fund gros si puneti pe foc mediu. Amestecati constant pana cand zaharul se topeste complet si capata o culoare chihlimbarie frumoasa. Aveti grija sa nu se arda, pentru ca va deveni amar.</p>
<p>Adaugarea laptelui</p>
<p>Reduceti focul la mic. Turnati laptele ramas in caramelul fierbinte, cu mare grija si in portii mici.<br />
Atentie: amestecul va face bule puternice si va degaja abur fierbinte. Tineti mainile la distanta.</p>
<p>Dizolvarea caramelului</p>
<p>Initial, caramelul se va intari si va parea foarte tare – este absolut normal. Continuati sa gatiti la foc mic, amestecand constant, pana cand toate bucatile de caramel se dizolva complet si obtineti un amestec omogen.</p>
<p>Ingroasarea cremei</p>
<p>Cand compozitia clocoteste, adaugati amestecul de lapte si amidon. Amestecati energic pana se formeaza o budinca de caramel foarte groasa. Lasati sa fiarba cateva secunde, apoi luati de pe foc.</p>
<p>Racirea bazei de caramel</p>
<p>Turnati crema fierbinte intr-un bol si acoperiti imediat cu folie alimentara, lipita direct pe suprafata cremei, pentru a preveni formarea crustei. Lasati sa se raceasca, apoi dati la frigider pentru cel putin 2 ore, ideal peste noapte.</p>
<p>Incorporarea friscii</p>
<p>Bateti frisca rece cu mixerul pana devine ferma.<br />
Scoateti baza de caramel din frigider (va avea o consistenta gelatinoasa) si mixati-o scurt pana devine cremoasa.</p>
<p><img class="alignnone size-full wp-image-25875" src="https://bucatarianoastra.online/wp-content/uploads/2025/12/crema.png" alt="" width="959" height="514" /></p>
<p>Finalizarea cremei</p>
<p>Incorporati baza de caramel in frisca, in doua transe. Mixati la viteza mare pana obtineti o crema pufoasa, fina si ferma, care isi pastreaza perfect forma.</p>

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