{"id":132,"date":"2010-01-31T17:18:51","date_gmt":"2010-01-31T17:18:51","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=132"},"modified":"2022-12-05T22:32:01","modified_gmt":"2022-12-05T21:32:01","slug":"vaniljsas-creme-anglaise","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=132","title":{"rendered":"Vaniljs\u00e5s – Cr\u00e8me Anglaise"},"content":{"rendered":"

\"\"<\/a><\/h3>\n

En \u00e4kta vaniljs\u00e5s \u00e4r det perfekta tillbeh\u00f6ret till m\u00e5nga pajer och efterr\u00e4tter. Len och gr\u00e4ddig med massa svarta prickar fr\u00e5n den \u00e4kta vaniljen. Vaniljs\u00e5s, cr\u00e8me anglaise, \u00e4r ocks\u00e5 basen i m\u00e5nga klassiska franska efterr\u00e4tter; cr\u00e8me br\u00fbl\u00e9e eller \u00e4kta vaniljglass. Du hittar b\u00e5da recepten h\u00e4r p\u00e5 Katinkas Kitchen. Jag b\u00f6rjade g\u00f6ra hemlagad vaniljs\u00e5s n\u00e4r jag gick i tredje klass, och f\u00f6rtjusningen har inte avtagit med \u00e5ren.<\/h3>\n

\"\"<\/a><\/h3>\n

Du beh\u00f6ver: <\/strong><\/em><\/p>\n

Knappt 1 dl socker<\/span><\/p>\n

4 \u00e4ggulor<\/span><\/p>\n

ev. 1 tsk maizenamj\u00f6l eller potatismj\u00f6l<\/span><\/p>\n

4 dl kokande mj\u00f6lk<\/span><\/p>\n

1 vaniljst\u00e5ng, uppskuren p\u00e5 l\u00e4ngden<\/span><\/p>\n

G\u00f6r s\u00e5 h\u00e4r: <\/strong><\/em>
\n<\/span><\/p>\n

V\u00e4rm mj\u00f6lken med den uppskurna vaniljst\u00e5ngen s\u00e5 den n\u00e4stan b\u00f6rjar koka. Vispa \u00e4ggulor med socker och ev. maizenamj\u00f6l eller potatismj\u00f6l f\u00f6r en n\u00e5got tjockare s\u00e5s. H\u00e4ll den kokande mj\u00f6lken i \u00e4ggblandningen f\u00f6rsiktigt i en tunn str\u00e5le under st\u00e4ndig vispning. P\u00e5 detta s\u00e4tt v\u00e4rms \u00e4ggulorna sakta. H\u00e4ll tillbaka blandningen i kastrullen och s\u00e4tt den \u00f6ver l\u00e5g v\u00e4rme. R\u00f6r sakta och oavbrutet med i botten och p\u00e5 sidorna av kastrullen. R\u00f6r tills s\u00e5sen tjocknat, s\u00e5 den t\u00e4cker skeden med ett l\u00e4tt, kr\u00e4migt lager.<\/span><\/p>\n

\u00c4ggkr\u00e4men f\u00e5r inte ens komma i n\u00e4rheten av att koka. H\u00f6gsta temperatur \u00e4r 74 grader, eller 77 grader om du har tillsatt mj\u00f6l. Annars blir den br\u00e4nd och kan sk\u00e4ra sig. Ta s\u00e5sen av v\u00e4rmen och vispa ett tag medan den svalnar. L\u00e5t den g\u00e4rna svalna i kallt vattenbad under omr\u00f6rning. Skrapa ur alla fr\u00f6n ur vaniljst\u00e5ngen och sl\u00e4ng sedan sj\u00e4lva vaniljskidan n\u00e4r du ska servera s\u00e5sen. T\u00e4ck \u00f6ver s\u00e5sen och st\u00e4ll i kylen tills den ska anv\u00e4ndas. Den \u00e4r underbart god att servera som den \u00e4r. F\u00f6r en lyxigare variant kan man vispa ner 1-2 dl vispad gr\u00e4dde innan servering.\"\"<\/a><\/span><\/p>\n


\n<\/span>Bon app\u00e9tit \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

En \u00e4kta vaniljs\u00e5s \u00e4r det perfekta tillbeh\u00f6ret till m\u00e5nga pajer och efterr\u00e4tter. Len och gr\u00e4ddig med massa svarta prickar fr\u00e5n den \u00e4kta vaniljen. Vaniljs\u00e5s, cr\u00e8me anglaise, \u00e4r ocks\u00e5 basen i m\u00e5nga klassiska franska efterr\u00e4tter; cr\u00e8me br\u00fbl\u00e9e eller \u00e4kta vaniljglass. Du hittar b\u00e5da recepten h\u00e4r p\u00e5 Katinkas Kitchen. Jag b\u00f6rjade g\u00f6ra […]<\/p>\n","protected":false},"author":5,"featured_media":13699,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[103,71,11765,128,55,35],"tags":[],"class_list":["post-132","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agg","category-efterratter","category-retro","category-saser-till-efterratter-pajer","category-socker","category-vanilj"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/132","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=132"}],"version-history":[{"count":13,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions"}],"predecessor-version":[{"id":31079,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/132\/revisions\/31079"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/13699"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=132"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=132"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=132"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}