{"id":2149,"date":"2011-07-17T13:40:55","date_gmt":"2011-07-17T13:40:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2149"},"modified":"2011-07-17T13:40:55","modified_gmt":"2011-07-17T13:40:55","slug":"creme-brulee-mit-graubrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/","title":{"rendered":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot"},"content":{"rendered":"

Zutaten<\/strong>
\n100 ml Milch
\n100 ml Sahne
\n100 g kr\u00e4ftiger Weichk\u00e4se (z.B. Chaumes)
\nSalz, Pfeffer
\n1\/2 Vanilleschote, Mark
\n3 Eigelbe
\n50 g brauner Zucker
\n4 Scheiben Graubrot, halbiert <\/p>\n

Zubereitung<\/strong>
\nMilch 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 und Pfeffer w\u00fcrzen und das Vanillemark zugeben. Die Masse leicht abk\u00fchlen lassen und unter st\u00e4ndigem R\u00fchren mit
\nden Eigelben vermischen. \u00dcber einem heissen Wasserbad solange r\u00fchren, bis die Masse eine
\nleicht Bindung bekommt. Anschliessend durch ein Sieb passieren und auf 4 Schalen aufteilen. Bei 82\u00ba C (trockener Hitze) im Backofen ca. 60 Minuten garen.
\nDie ausgek\u00fchlte Cr\u00e8me mit braunem Zucker bestreuen und unter dem Backofengrill bei 250\u00ba C gratinieren.
\nDie Graubrotscheiben unter dem Backofengrill toasten und zu der K\u00e4se Cr\u00e9me br\u00fbl\u00e9e reichen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 und Pfeffer w\u00fcrzen und das … <\/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":[55],"tags":[13],"class_list":["post-2149","post","type-post","status-publish","format-standard","hentry","category-vorspeise","tag-kase","item-wrap"],"yoast_head":"\nCr\u00e9me br\u00fbl\u00e9e mit Graubrot<\/title>\n<meta name=\"description\" content=\"- Cr\u00e9me br\u00fbl\u00e9e mit Graubrot\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot\" \/>\n<meta property=\"og:description\" content=\"- Cr\u00e9me br\u00fbl\u00e9e mit Graubrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-07-17T13:40:55+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot\",\"datePublished\":\"2011-07-17T13:40:55+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/\"},\"wordCount\":145,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"K\u00e4se\"],\"articleSection\":[\"Vorspeise\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/\",\"name\":\"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-07-17T13:40:55+00:00\",\"description\":\"- Cr\u00e9me br\u00fbl\u00e9e mit Graubrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/07\\\/17\\\/creme-brulee-mit-graubrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","description":"- Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/","og_locale":"de_DE","og_type":"article","og_title":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","og_description":"- Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-07-17T13:40:55+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","datePublished":"2011-07-17T13:40:55+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/"},"wordCount":145,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["K\u00e4se"],"articleSection":["Vorspeise"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/","name":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-07-17T13:40:55+00:00","description":"- Cr\u00e9me br\u00fbl\u00e9e mit Graubrot","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/07\/17\/creme-brulee-mit-graubrot\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Cr\u00e9me br\u00fbl\u00e9e mit Graubrot"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-yF","jetpack-related-posts":[{"id":2508,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bayerische-creme\/","url_meta":{"origin":2149,"position":0},"title":"Bayerische Creme","author":"Steffen","date":"3. August 2011","format":false,"excerpt":"Zutaten 4 Eigelb 100 g Zucker 8 Blatt Gelatine 250 ml Milch 500 g Schlagsahne 1 Vanilleschote Zubereitung Zuerst eine Vanillesauce kochen. Daf\u00fcr das Eigelb mit dem Zucker verr\u00fchren. Das Mark der Vanilleschote in der Milch kurz aufkochen. In die Eimasse einr\u00fchren und die Creme zur\u00fcck in den Topf geben.\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":6020,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/02\/erfrischende-blaubeer-buttermilch-torte\/","url_meta":{"origin":2149,"position":1},"title":"Erfrischende Blaubeer-Buttermilch-Torte","author":"Steffen","date":"2. September 2014","format":false,"excerpt":"Zutaten F\u00fcr den Biskuit: 3 Eier, 60 g Zucker, 1 EL Vanillezucker, 2 EL Kochendes Wasser, 1 Prise Salz, 80 g Mehl, 1 EL St\u00e4rke, 25 g Geraspelte Zartbitter Schokolade F\u00fcr die F\u00fcllung: 1 Glas Blaubeeren (540 g), 300 ml Buttermilch, 2 EL Vanillezucker, 2 Becher Schlagsahne \u00e0 250 g,\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1853,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/28\/creme-brulee\/","url_meta":{"origin":2149,"position":2},"title":"Creme Brulee","author":"Steffen","date":"28. 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":4577,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/08\/rieser-bauerntorte\/","url_meta":{"origin":2149,"position":3},"title":"Rieser Bauerntorte","author":"Steffen","date":"8. November 2012","format":false,"excerpt":"Zutaten 1300 g \u00c4pfel (z.B. Jonagold) ca. 2,5 EL Brauner Zucker (nach Geschmack) 100 ml Trockener Weisswein 100 ml Apfelsaft 1 Vanilleschote, Mark 1\/2 TL Zimtpulver 2 Gew\u00fcrznelken 3 Scheiben Ingwer 1 Prise Chilipulver 1 TL Zitronenschaleabrieb (unbehandelte Frucht) 1 TL Orangenschaleabrieb (unbehandelte Frucht) 40 g Rosinen 1 Eigelb 2\u2026","rel":"","context":"In "Geb\u00e4ck"","block_context":{"text":"Geb\u00e4ck","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/geback\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":684,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/zitronen-pots-de-creme\/","url_meta":{"origin":2149,"position":4},"title":"Zitronen Pots de Creme","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: 4 Zitronen, unbehandelt: -Schale abgerieben 180 ml Zitronensaft; frisch gepresst 150 Gramm Zucker 840 ml Sahne; heavy cream 1\/2 Vanilleschote; Mark ausgekratzt, oder 2 TL Vanilleextrakt 10 gro\u00df. Eigelbe 8 Feuerfeste F\u00f6rmchen a 175 ml Inhalt Zubereitung: F\u00fcr das Wasserbad einen gro\u00dfen Topf Wasser erhitzen. Einen Rost auf die\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":3934,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-nockerln\/","url_meta":{"origin":2149,"position":5},"title":"Gebackene Nockerln","author":"Steffen","date":"17. Februar 2012","format":false,"excerpt":"Zutaten 200 ml Milch 200 g Butter 150 g Mehl 4 Eier 1 Eigelb 100 g Geriebener K\u00e4se 1 TL Senf Salz Pfeffer 200 ml saure Sahne Zubereitung Die Milch wird mit der Butter aufgekocht und unter st\u00e4ndigem R\u00fchren das Mehl hineingesch\u00fcttet. Die Masse wird gut verarbeitet und gek\u00fchlt. Die\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2149","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2149"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2149\/revisions"}],"predecessor-version":[{"id":2150,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2149\/revisions\/2150"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2149"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2149"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2149"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}