{"id":6118,"date":"2023-03-14T09:42:34","date_gmt":"2023-03-14T08:42:34","guid":{"rendered":"https:\/\/ztove.com\/?post_type=recipe&p=6118"},"modified":"2024-04-30T14:39:48","modified_gmt":"2024-04-30T12:39:48","slug":"vaniljecreme-creme-anglaise","status":"publish","type":"recipe","link":"https:\/\/ztove.com\/da\/opskrift\/vaniljecreme-creme-anglaise\/","title":{"rendered":"Vaniljecreme – Cr\u00e8me anglaise"},"excerpt":{"rendered":"

Hjemmelavet vaniljecreme, ogs\u00e5 kendt som cr\u00e9me anglaise, er en meget temperatursensitiv creme. Med temperaturstyring fjerner du risikoen for, at cremen skiller, da varmen bliver pr\u00e6cist kontrolleret.<\/p>\n","protected":false},"template":"","recipe_tag":[],"class_list":["post-6118","recipe","type-recipe","status-publish","hentry"],"acf":{"image":15095,"description":"Creme Anglaise er en klassisk fransk vaniljecreme. Den er perfekt til at h\u00e6lde over jordb\u00e6r, anden frugt og selvf\u00f8lgelig ogs\u00e5 frugtsalat. Du kan komme den i din ismaskine og s\u00e5 har du en god hjemmelavet fl\u00f8deis. Cremen kan ogs\u00e5 piskes tyk og luftig og er fantastisk som topping p\u00e5 kager eller i en trifli.\r\n\r\nVaniljecreme er en temperatursensitiv creme, s\u00e5 hvis den opvarmes for meget, kan \u00e6ggene koagulere og f\u00e5 saucen til at blive klumpet og skilt. Derfor er det en fordel at kunne styre temperaturen pr\u00e6cist og sikre, at gryden ikke bliver for varm.","title":"Vaniljecreme - Cr\u00e8me anglaise","ingredients":[{"info":"Vaniljecreme","is_title":true},{"info":"1 stk. Vaniljestang","is_title":false},{"info":"150 g Sukker","is_title":false},{"info":"3 stk. \u00c6g","is_title":false},{"info":"5 dl Fl\u00f8de 38 %","is_title":false},{"info":"2 dl S\u00f8dm\u00e6lk","is_title":false}],"persons":"6","duration":"00:10","instructions":[{"step_title":"Bland alle ingredienser","step_description":"Fl\u00e6k vaniljestangen p\u00e5 langs og skrab kornene ud. Bland kornene med lidt af sukkeret. Kom vaniljen i en gryde og tils\u00e6t det resterende sukker og resten af ingredienserne."},{"step_title":"Opkog cremen","step_description":"Cremen varmes op ved 100 \u00b0C under j\u00e6vn omr\u00f8ring. Stille og roligt, men hele tiden.\r\n\r\nCremen er f\u00e6rdig, n\u00e5r den har tyknet. Cremen vil stivne yderligere p\u00e5 k\u00f8l.\r\n\r\nH\u00e6ld cremen i en sk\u00e5l og kom husholdningsfilm helt ned p\u00e5 cremen, s\u00e5 den ikke danner skind. S\u00e6t p\u00e5 k\u00f8l."}],"tags":[{"name":"Dessert"},{"name":"vanilje"},{"name":"hjemmelavet is"},{"name":"vanillecreme"},{"name":"iscreme"},{"name":"creme"},{"name":"S\u00f8de sager"},{"name":"Br\u00f8d og s\u00f8de sager"}],"notes":"Hvis du vil lave hjemmelavet is, s\u00e5 kommer du bare den afk\u00f8lede creme i din ismaskine."},"yoast_head":"\nVaniljecreme - Cr\u00e8me anglaise - Ztove<\/title>\n<meta name=\"description\" content=\"Vaniljecreme er en temperatursensistiv creme. 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