{"id":1855,"date":"2011-05-28T15:20:50","date_gmt":"2011-05-28T15:20:50","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1855"},"modified":"2011-05-28T15:20:50","modified_gmt":"2011-05-28T15:20:50","slug":"creme-brulee-mit-rhabarber","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee-mit-rhabarber\/","title":{"rendered":"Creme Brulee mit Rhabarber"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Stangen Rhabarber
\n30 g Zucker
\n20 g Butter
\n50 ml Apfelsaft
\n10 ml Obstler
\n20 ml Riesling
\n1 Vanillestange
\n1 Zitrone; die Schale
\nWeizenpuderst\u00e4rke
\nCreme<\/strong>
\n6 Eigelb
\n2 EL Zucker
\n1 EL Akazienhonig
\n1 Vanillestange
\n1 g Safranf\u00e4den
\n250 g Creme fraiche
\n50 g Puderzucker<\/p>\n

Zubereitung
\nDen Rhabarber sch\u00e4len und in 3 cm lange und 1 cm breite Streifen schneiden. In Butter kurz anschwitzen und mit Zucker bestreuen. Mit Riesling und Obstler abl\u00f6schen, mit Apfelsaft auff\u00fcllen. Den gegarten Rhabarber (der noch Biss haben sollte) aus dem Fond nehmen,
\nmit St\u00e4rke binden und mit dem Mark einer Vanilleschote und dem Zitronenabrieb verfeinern.
\nEigelbe mit Zucker und Honig verruehren. Vanillemark, Safran und Creme fraiche hinzugeben. In flache Sch\u00e4lchen f\u00fcllen. Im Backofen bei ca. 120\u00b0C ganz langsam stocken lassen (mindestens 30 Minuten).
\nMit Puderzucker bestreuen und bei Grill-Oberhitze karamelisieren. Dazu das Rhabarber Kompott servieren, garniert mit Minze und einem Mandelblatt. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Stangen Rhabarber 30 g Zucker 20 g Butter 50 ml Apfelsaft 10 ml Obstler 20 ml Riesling 1 Vanillestange 1 Zitrone; die Schale Weizenpuderst\u00e4rke Creme 6 Eigelb 2 EL Zucker 1 EL Akazienhonig 1 Vanillestange 1 g Safranf\u00e4den 250 g Creme fraiche 50 g Puderzucker Zubereitung Den Rhabarber sch\u00e4len und in 3 cm … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[190],"tags":[307],"class_list":["post-1855","post","type-post","status-publish","format-standard","hentry","category-susspeise","tag-rhabarber","item-wrap"],"yoast_head":"\nCreme Brulee mit 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