{"id":13652,"date":"2010-12-08T11:47:00","date_gmt":"2010-12-08T10:47:00","guid":{"rendered":"https:\/\/grandgourmand.de\/?p=13652"},"modified":"2023-02-10T19:29:31","modified_gmt":"2023-02-10T18:29:31","slug":"creme-caramel","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/creme-caramel\/","title":{"rendered":"Cr\u00e8me Caramel"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/grandgourmand.de\/wp-content\/uploads\/2014\/04\/cremecaramel-1024x768.jpg\" alt=\"\" class=\"wp-image-520\"\/><figcaption class=\"wp-element-caption\">Cr\u00e8me Caramel<\/figcaption><\/figure>\n\n\n\n<span class=\"mks_dropcap\" style=\"font-size: 52px; color: #ffffff; background-color: #1476a0;\">A<\/span>wonderful dessert, which is in no way inferior to its sister the cr\u00e8me br\u00fbl\u00e9e, but on the contrary has little sweetness and is therefore perfectly suited to elegantly finish even a heavy meal.<\/p>\n\n\n\n<p>0,5L milk<br>0,25L cream<br>6 eggs<br>1 vanilla bean<br>zest of half an untreated lemon<br>70gr. Sugar for the cream<\/p>\n\n\n\n<p>250gr sugar for the caramel<\/p>\n\n\n\n<p>Mix the eggs (whites and yolks) with the sugar. The mixture should not be creamy, otherwise it may become grainy when baked.<\/p>\n\n\n\n<p>Add the milk and cream to the mixture, stir again gently, do not beat until foamy. The egg and sugar should just blend into the mixture.<\/p>\n\n\n\n<p>Add the vanilla pulp and the grated lemon. If you want to remove the black vanilla pulp from the mixture, pass it through a strainer.<\/p>\n\n\n\n<p>Caramelize the sugar. It is best to use a heavy pot or pan for this. Heat the pan and add the sugar.<br>Now stir sparingly with a wooden spoon, the sugar will start to melt after a short time, if the mixture browns too quickly, remove from heat immediately.<br>To make the caramel more liquid, simply add a little water (be careful, the caramel will crystallize for a short time).<br>Alternative: Put half of the sugar in the casserole first, heat it until it has a faint yellow color, then add the 2nd half, this way you can control the color of the caramel!<\/p>\n\n\n\n<p>Pour the caramel sauce into a rectangular glass mold, it hardens immediately at the bottom of the glass. Gently pour the cr\u00e8me over it.<br>The cr\u00e8me is now cooked in a water bath at 180\u00b0 for 35-40min.<br>It is best to put it in the refrigerator for a few hours and serve it cold.<\/p>\n\n\n\n<p>Here you can see a cr\u00e8me caramel poured into small ramekins. In the family ring, you are welcome to spare yourself this work.<br>With a large spoon the cr\u00e8me is lifted out, underneath hides the delicious caramel sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A wonderful dessert, which is in no way inferior to its sister the cr\u00e8me br\u00fbl\u00e9e, but on the contrary has little sweetness and is therefore perfectly suited to elegantly finish even a heavy meal.<\/p>\n","protected":false},"author":3,"featured_media":13645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"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}},"categories":[376],"tags":[],"class_list":["post-13652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-en"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/grandgourmand.de\/wp-content\/uploads\/2010\/12\/cremecaramel-1024x768-1.jpg","jetpack_shortlink":"https:\/\/wp.me\/paBxrl-3yc","_links":{"self":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/comments?post=13652"}],"version-history":[{"count":0,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/13652\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media\/13645"}],"wp:attachment":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media?parent=13652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/categories?post=13652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/tags?post=13652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}