{"id":1879,"date":"2011-06-03T20:06:05","date_gmt":"2011-06-03T20:06:05","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1879"},"modified":"2011-06-03T20:06:05","modified_gmt":"2011-06-03T20:06:05","slug":"creme-brulee-mit-erdbeeren-und-ganseleber","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/03\/creme-brulee-mit-erdbeeren-und-ganseleber\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e mit Erdbeeren und G\u00e4nseleber"},"content":{"rendered":"

Zutaten<\/strong>
\n6 Eigelb
\n90 g Zucker
\n0,25 l Milch
\n0,25 l Sahne
\n1 Vanilleschote
\n200 g Erdbeeren
\n300 g frische G\u00e4nseleber
\n30 g Rohrzucker <\/p>\n

Zubereitung<\/strong>
\nEigelb und Zucker schaumig schlagen. Milch, Sahne und Vanilleschote aufkochen, \u00fcber die Eimasse geben und gut einr\u00fchren. In kleine tiefe Suppenteller geben und bei Umluft mit etwa 150 Grad rund 20 Minuten in einem Wasserbad garen. Danach leicht abk\u00fchlen lassen, mit Rohrzucker bestreuen und bei Oberhitze bei ca. 180 Grad im Backofen gratinieren.
\nIn der Zwischenzeit die G\u00e4nsestopfleber leicht in Butter anbraten. Die Erdbeeren auf die Creme brul\u00e9e verteilen, mit Rohrzucker bestreuen und mit einem Bunsenbrenner (gibt es als Camping-Bedarf und im Baumarkt) die Erdbeeren abfl\u00e4mmen, bis der Zucker leicht karamellisiert. Dann die gebratene G\u00e4nseleber auflegen und
\nservieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 6 Eigelb 90 g Zucker 0,25 l Milch 0,25 l Sahne 1 Vanilleschote 200 g Erdbeeren 300 g frische G\u00e4nseleber 30 g Rohrzucker Zubereitung Eigelb und Zucker schaumig schlagen. Milch, Sahne und Vanilleschote aufkochen, \u00fcber die Eimasse geben und gut einr\u00fchren. In kleine tiefe Suppenteller geben und bei Umluft mit etwa 150 Grad rund … <\/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_post_was_ever_published":false,"_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}},"categories":[22],"tags":[341,356],"class_list":["post-1879","post","type-post","status-publish","format-standard","hentry","category-desert","tag-erdbeere","tag-ganseleber","item-wrap"],"yoast_head":"\nCr\u00e8me 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Mai 2011","format":false,"excerpt":"Zutaten 1\/4 l Milch 250 g Schlagsahne 3 Eier 4 Eigelb 125 g Puderzucker 1 Vanilleschote 8 EL Zucker zum Ueberbacken Zubereitung Milch, Sahne, Eier, Eigelb, Puderzucker und ausgekratztes Vanillemark verr\u00fchren. Die Eiermilch in acht flache ofenfeste F\u00f6rmchen giessen und in die mit Wasser gef\u00fcllte Fettpfanne des Backofens stellen. Im\u2026","rel":"","context":"In "S\u00fc\u00dfspeise"","block_context":{"text":"S\u00fc\u00dfspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/susspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2149,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/","url_meta":{"origin":1879,"position":1},"title":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","author":"Steffen","date":"17. Juli 2011","format":false,"excerpt":"Zutaten 100 ml Milch 100 ml Sahne 100 g kr\u00e4ftiger Weichk\u00e4se (z.B. Chaumes) Salz, Pfeffer 1\/2 Vanilleschote, Mark 3 Eigelbe 50 g brauner Zucker 4 Scheiben Graubrot, halbiert Zubereitung Milch und Sahne in einem Topf mischen und erw\u00e4rmen. Den in grobe W\u00fcrfel geschnittenen Weichkaese in der Milch-Sahne-Mischung aufl\u00f6sen, mit Salz\u2026","rel":"","context":"In "Vorspeise"","block_context":{"text":"Vorspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/vorspeise\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5085,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/16\/kokosreis-mit-frischen-fruchten\/","url_meta":{"origin":1879,"position":2},"title":"Kokosreis mit frischen Fr\u00fcchten","author":"Steffen","date":"16. Februar 2013","format":false,"excerpt":"Zutaten 150 g Klebreis oder Milchreis 3 EL Rohrzucker, braun 1 Priese Salz 350 ml Wasser 150 ml Kokoscreme, unges\u00fcsst (aus der Dose) 500 g Fr\u00fcchte, frisch, wie z.B. Erdbeeren, Himbeeren, Pfirsiche, Kirschen 6 EL Karamelsirup, Ahornsirup oder Honig Brauner Zucker zum Bestreuen Limetten zum Garnieren Zubereitung Den Reis zusammen\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2021,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/15\/schwedische-zimtcreme-mit-blaubeeren\/","url_meta":{"origin":1879,"position":3},"title":"Schwedische Zimtcreme mit Blaubeeren","author":"Steffen","date":"15. Juni 2011","format":false,"excerpt":"Zutaten 100 ml Milch 100 ml Schlagsahne 2 Zimtstangen 3 Eigelb 2 TL Speisest\u00e4rke 70 Gramm Rohrzucker 250 Gramm Blaubeeren 4 EL Rohrzucker 1 Bund Minze Blaubeeren zur Dekoration Zubereitung Milch und Sahne mit dem Zimt aufkochen. Stehen lassen, damit sich das Aroma entfalten kann. Zimtstangen aus der Milchsahne nehmen.\u2026","rel":"","context":"In "Desert"","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3355,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/28\/erdbeer-schlemmertorte\/","url_meta":{"origin":1879,"position":4},"title":"Erdbeer-Schlemmertorte","author":"Steffen","date":"28. 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