{"id":1060,"date":"2014-02-27T22:55:59","date_gmt":"2014-02-27T20:55:59","guid":{"rendered":"http:\/\/xn--stasmulor-07a.se\/?p=1060"},"modified":"2014-02-27T22:55:59","modified_gmt":"2014-02-27T20:55:59","slug":"basta-creme-brulee","status":"publish","type":"post","link":"https:\/\/mari.lamberth.se\/?p=1060","title":{"rendered":"B\u00e4sta Cr\u00e8me br\u00fbl\u00e9e!"},"content":{"rendered":"<address><img loading=\"lazy\" class=\"aligncenter size-medium wp-image-1064\" alt=\"bild\" src=\"http:\/\/xn--stasmulor-07a.se\/wp-content\/uploads\/2014\/02\/bild-300x300.jpg\" width=\"300\" height=\"300\" \/><br \/>\nCreme brulee \u00e4r bland det godaste jag vet i efterr\u00e4tts v\u00e4g.\u00a0H\u00e4rligt kr\u00e4mig, kn\u00e4cket n\u00e4r man g\u00e5r igenom med skeden i det br\u00e4nda sockret p\u00e5 toppen mmmm, det finns inte mkt som sl\u00e5r det, att servera den med b\u00e4r lyfter den ytterligare. Vi har provat en del recept och det recept som ni ser nedan \u00e4r det allra b\u00e4sta. M\u00e5ste vara pga av att det bara \u00e4r gr\u00e4dde i ist\u00e4llet f\u00f6r gr\u00e4dde och mj\u00f6lk, and we L\u00f6\u00f6\u00f6ve gr\u00e4dde i denna famljen \ud83d\ude42 L\u00e4tt som en pl\u00e4tt \u00e4r det att g\u00f6ra ocks\u00e5. Den ska med f\u00f6rdel st\u00e5 i kyl \u00f6ver natten f\u00f6r d\u00e5 blir den allra b\u00e4st.\u00a0S\u00e5 se nu till att masa er ut i k\u00f6ket och g\u00f6r denna h\u00e4rlighet.<\/address>\n<h2><\/h2>\n<h2><strong><em>B\u00e4sta Cr\u00e8me br\u00fbl\u00e9e!<\/em><\/strong><\/h2>\n<address><em>Antal portioner 4 (Portionsvikt: 203 gram)<\/em><\/address>\n<address><em><strong><br \/>\nIngredienser<\/strong><\/em><br \/>\n<em> Gr\u00e4dde 6,0 dl<\/em><br \/>\n<em> Vaniljst\u00e5ng 1,0 styck<\/em><br \/>\n<em> \u00c4gg (gula) 6,0 styck<\/em><br \/>\n<em> Str\u00f6socker 1,0 dl<\/em><\/address>\n<address><em><strong><br \/>\nTillbeh\u00f6r:<\/strong><\/em><br \/>\n<em> Farinsocker<\/em><br \/>\n<em> Br\u00e4nnare<\/em><br \/>\n<em> Portionsformar<\/em><\/address>\n<address><em><strong><br \/>\nTillagning (10 min + 10 tim 30 min )<\/strong><\/em><br \/>\n<em>S\u00e4tt ugnen p\u00e5 150\u00b0C.<\/em><\/address>\n<address><em>Dela vaniljst\u00e5ngen p\u00e5 l\u00e4ngden, skrapa ner fr\u00f6na i en kastrull och l\u00e4gg i st\u00e5ngen.<\/em><\/address>\n<address><em><em>Tills\u00e4tt gr\u00e4dde och h\u00e4lften av sockret. Koka upp under omr\u00f6rning och tag sedan av kastrullen fr\u00e5n v\u00e4rmen.<\/em><\/em>\u00a0<\/address>\n<address><em>Vispa under tiden \u00e4ggulorna och resten av sockret tills det blir vitt och luftigt. Tag ur vaniljst\u00e5ngen. Vispa kraftigt ner den varma gr\u00e4ddblandningen i \u00e4ggsmeten.<\/em><\/address>\n<address><em>F\u00f6rdela smeten i portionsformar. St\u00e4ll dessa i l\u00e5ngpanna. Fyll p\u00e5 med hett vatten i pannan till halva formarnas h\u00f6jd. Gr\u00e4dda i nedre delen av ugnen ca 50 minuter, tills kr\u00e4men stelnat. Lite l\u00f6st i mitten g\u00f6r inget. Kyl br\u00fbl\u00e9en i kylsk\u00e5p, g\u00e4rna \u00f6ver natt. <\/em><\/address>\n<address>\u00a0<\/address>\n<address><em>Str\u00f6 farinsocker p\u00e5 ytan. Br\u00e4nn sockerytan med gasolbr\u00e4nnare eller grilla i ugn p\u00e5 h\u00f6gsta v\u00e4rmen (250\u00b0C). \u00c4t den som den \u00e4r eller med favorit b\u00e4ret\u00a0 till \ud83d\ude42<\/em><\/address>\n<address><em><a href=\"http:\/\/www.spisa.nu\/3.2122\/recept\/creme-brulee-brant-gradde\/\" target=\"_blank\">k\u00e4lla<\/a><\/em><\/address>\n","protected":false},"excerpt":{"rendered":"<p>Creme brulee \u00e4r bland det godaste jag vet i efterr\u00e4tts v\u00e4g.\u00a0H\u00e4rligt kr\u00e4mig, kn\u00e4cket n\u00e4r man g\u00e5r igenom med skeden i det br\u00e4nda sockret p\u00e5 toppen mmmm, det finns inte mkt som sl\u00e5r det, att servera den med b\u00e4r lyfter den ytterligare. Vi har provat en del recept och det recept \u2026<\/p>\n<p class=\"continue-reading-button\"> <a class=\"continue-reading-link\" href=\"https:\/\/mari.lamberth.se\/?p=1060\">Continue reading<i class=\"crycon-right-dir\"><\/i><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,1],"tags":[],"_links":{"self":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/posts\/1060"}],"collection":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1060"}],"version-history":[{"count":0,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=\/wp\/v2\/posts\/1060\/revisions"}],"wp:attachment":[{"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1060"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1060"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mari.lamberth.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1060"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}