{"id":560,"date":"2010-12-27T22:21:00","date_gmt":"2010-12-27T21:21:00","guid":{"rendered":"http:\/\/stenbrogatan.homeftp.org\/?p=560"},"modified":"2016-10-03T14:38:20","modified_gmt":"2016-10-03T13:38:20","slug":"creme-brulee-2","status":"publish","type":"post","link":"https:\/\/stenbrogatan.homeftp.org\/?p=560","title":{"rendered":"Cr\u00e8me brul\u00e9e"},"content":{"rendered":"<p><span style=\"color: #000000;\">Cr\u00e8me brul\u00e9e \u00e4r en klassisk fransk dessert. Den serveras oftast i portionssk\u00e5lar d\u00e4r vaniljkr\u00e4men toppats med ett lager karamelliserat socker.<\/span><!--more--><\/p>\n<h2><span style=\"font-weight: normal; font-size: 13px;\"><strong>Ingredienser 6 port:<\/strong><\/span><\/h2>\n<p><span style=\"color: #000000;\">6 st \u00e4gggulor<\/span><br \/>\n<span style=\"color: #000000;\"> 2 dl vispgr\u00e4dde<\/span><br \/>\n<span style=\"color: #000000;\"> 3 dl mj\u00f6lk<\/span><br \/>\n<span style=\"color: #000000;\"> 1 dl str\u00f6socker<\/span><br \/>\n<span style=\"color: #000000;\"> 1 st vaniljst\u00e5ng<\/span><br \/>\n<span style=\"color: #000000;\"> r\u00e5r\u00f6rsocker<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>G\u00f6r s\u00e5 h\u00e4r:<\/strong><\/span><\/p>\n<p><span style=\"color: #000000;\">S\u00e4tt ugnen p\u00e5 175 \u00b0C grader. Dela vaniljst\u00e5ngen p\u00e5 l\u00e4ngden och skrapa ur fr\u00f6na. L\u00e4gg fr\u00f6n och st\u00e5ng i en kastrull tillsammans med mj\u00f6lken och vispgr\u00e4dden. Ge det hela ett uppkok, dra av och l\u00e5t alltsammans st\u00e5 och dra 10 min. Plocka upp vaniljst\u00e5ngen.<\/span><\/p>\n<p><span style=\"color: #000000;\">Blanda \u00e4ggulor och socker i en bunke. Vispa l\u00e4tt. H\u00e4ll d\u00e4refter \u00f6ver gr\u00e4ddblandningen och forts\u00e4tt vispa tills allt har blandat sig. H\u00e4ll upp blandningen i 6 st sm\u00e5 ugnsfasta formar. St\u00e4ll dem i en l\u00e5ngpanna med hett vatten upp till halva h\u00f6jden p\u00e5 formarna. Gr\u00e4dda i nedre delen av ugnen ca 35 min tills de har stelnat. Testa med sticka att den har stelnat. Ta ut formarna och l\u00e5t dem kallna.<\/span><\/p>\n<p><span style=\"color: #000000;\">Str\u00f6 r\u00e5r\u00f6rsocker \u00f6ver desserten. L\u00e5t sockret bli kn\u00e4ckigt under grillv\u00e4rme i ugnen eller med hj\u00e4lp av en gasbr\u00e4nnare.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Tips!\u00a0<\/strong>Det g\u00e5r bra att g\u00f6ra\u00a0Cr\u00e8me brul\u00e9en dagen f\u00f6re servering. Karamellisera\u00a0Cr\u00e8me brul\u00e9en strax f\u00f6re servering.<\/span><\/p>\n<p><span style=\"color: #000000;\"><strong>Kommentar:\u00a0<\/strong>Det \u00e4r viktigt att det g\u00e5r mycket snabbt och att ugnen \u00e4r mycket het n\u00e4r man l\u00e5ter sockret bli kn\u00e4ckigt. Det finns annars risk att\u00a0Cr\u00e8me brul\u00e9en stelnar f\u00f6r mycket. D\u00e4rf\u00f6r \u00e4r det bra om\u00a0Cr\u00e8me brul\u00e9en \u00e4r riktigt kall. L\u00e4ttast \u00e4r om man anv\u00e4nder en gasbr\u00e4nnare.<\/span><\/p>\n<p><a href=\"https:\/\/stenbrogatan.homeftp.org\/wp-content\/uploads\/2010\/12\/brulee-1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6015\" src=\"https:\/\/stenbrogatan.homeftp.org\/wp-content\/uploads\/2010\/12\/brulee-1.jpg\" alt=\"Cr\u00e8me brul\u00e9e\" width=\"630\" height=\"411\" srcset=\"https:\/\/stenbrogatan.homeftp.org\/wp-content\/uploads\/2010\/12\/brulee-1.jpg 630w, https:\/\/stenbrogatan.homeftp.org\/wp-content\/uploads\/2010\/12\/brulee-1-123x80.jpg 123w, https:\/\/stenbrogatan.homeftp.org\/wp-content\/uploads\/2010\/12\/brulee-1-300x196.jpg 300w, https:\/\/stenbrogatan.homeftp.org\/wp-content\/uploads\/2010\/12\/brulee-1-430x281.jpg 430w\" sizes=\"auto, (max-width: 630px) 100vw, 630px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cr\u00e8me brul\u00e9e \u00e4r en klassisk fransk dessert. Den serveras oftast i portionssk\u00e5lar d\u00e4r vaniljkr\u00e4men toppats med ett lager karamelliserat socker.<\/p>\n","protected":false},"author":1,"featured_media":6015,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[123,54,213,202],"class_list":["post-560","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-efterratter","tag-agg","tag-efterratt","tag-fransk-dessert","tag-vispgradde"],"_links":{"self":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts\/560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=560"}],"version-history":[{"count":0,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/posts\/560\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=\/wp\/v2\/media\/6015"}],"wp:attachment":[{"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stenbrogatan.homeftp.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}