{"id":4667,"date":"2022-12-03T19:15:00","date_gmt":"2022-12-03T18:15:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4667"},"modified":"2021-08-02T19:18:27","modified_gmt":"2021-08-02T18:18:27","slug":"saltet-karamel","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2022\/12\/03\/saltet-karamel\/","title":{"rendered":"Saltet karamel"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/51353751299\/in\/dateposted-public\/\" title=\"Saltet karamel\"><img loading=\"lazy\" decoding=\"async\" align=right src=\"https:\/\/live.staticflickr.com\/65535\/51353751299_049908446b_m.jpg\" width=\"240\" height=\"180\" alt=\"Saltet karamel\"\/><\/a><script async src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><p class=\"wp-block-paragraph\">Det bedste af en crem brule, men bare med karamelsmag. Ja det er sv\u00e6rt ikke at v\u00e6re begejstret. Kan anbefales I mindre m\u00e6ngder.<br \/><br \/>Der kan eventuelt varieres med et &#8220;l\u00e5g&#8221; af sukker som en cr\u00e8me brule.<br \/><br \/>\/Dann<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>140 g sukker<\/li><li>8 \u00e6ggeblommer<\/li><li>\u00bd L gl\u00f8de<\/li><li>\u00bd dl m\u00e6lk<\/li><li>1\/3 tsk salt<\/li><li>2 tsk vaniljesukker<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Udstyr<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>5 x 200 ml Weck glas<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Fremgangsm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Bland m\u00e6lk og vaniljesukker I beholder<\/li><li>Kom sukkeret I en kasserolle<\/li><li>Varm sukkeret ved mellemlav (4\/10) varme<\/li><li>N\u00e5r sukkeret er smeltet de fleste steder kan der rystet lidt med kasserollen (brug ikke en ske eller lignende)<\/li><li>N\u00e5r alt sukkeret er smeltet til en karamel kommes fl\u00f8den I<\/li><li>Pisk nu rundt l\u00f8bende til det bliver til en ensartet konsistens (ja, det er m\u00e6rkeligt fast sukker til en start)<\/li><li>N\u00e5r sukkeren er helt opl\u00f8st slukkes for varmen<\/li><li>Kom salt I gryden og r\u00f8r rundt<\/li><li>Opl\u00e6s salg og vaniljeukker I m\u00e6lken inden det tils\u00e6ttes<\/li><li>Tils\u00e6t m\u00e6lken med vaniljesukker<\/li><li>Kom \u00e6ggeblommerne op I en sk\u00e5l<\/li><li>Tils\u00e6t lidt indhold fra kassrollen ad gangen mens der piskes for at undg\u00e5 koagulering af \u00e6ggene<\/li><li>Fyld nu glassene\/ramakinerne med blandingen<\/li><li>Kom glassene over I et ovnfast fad<\/li><li>Fyld vand halvvejs op af hvortil blandingen er inde I glassene<\/li><li>Kom det hele I ovnen ved 175 grader I 50 minutter<\/li><li>De skulle nu gerne v\u00e6re faste p\u00e5 samme m\u00e5de som en cr\u00e8me brule<\/li><li>Fjern dem fra vandbadet og lad dem k\u00f8le ned<\/li><li>Kom dem nu I k\u00f8leskabet<\/li><li>N\u00e5r de er blevet kolde er de klar til servering<\/li><li>Velbekomme!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Det bedste af en crem brule, men bare med karamelsmag. Ja det er sv\u00e6rt ikke at v\u00e6re begejstret. Kan anbefales I mindre m\u00e6ngder. Der kan eventuelt varieres med et &#8220;l\u00e5g&#8221; af sukker som en cr\u00e8me brule. \/Dann Ingredienser 140 g sukker 8 \u00e6ggeblommer \u00bd L gl\u00f8de \u00bd dl m\u00e6lk 1\/3 tsk salt 2 tsk vaniljesukker &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2022\/12\/03\/saltet-karamel\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Saltet karamel<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4667","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-1dh","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4667","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4667"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4667\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}