{"id":2508,"date":"2011-08-03T12:47:40","date_gmt":"2011-08-03T12:47:40","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2508"},"modified":"2011-08-03T12:47:40","modified_gmt":"2011-08-03T12:47:40","slug":"bayerische-creme","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bayerische-creme\/","title":{"rendered":"Bayerische Creme"},"content":{"rendered":"

Zutaten<\/strong>
\n4 Eigelb
\n100 g Zucker
\n8 Blatt Gelatine
\n250 ml Milch
\n500 g Schlagsahne
\n1 Vanilleschote<\/p>\n

Zubereitung<\/strong>
\nZuerst 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. Unter st\u00e4ndigem R\u00fchren erhitzen und anschliessend durch ein Haarsieb lassen. Inzwischen die Gelatine in kaltem Wasser einweichen. Die Creme bis zur Rose abziehen. Den Topf vom Herd nehmen, die Gelatine ausdr\u00fccken und in der warmen Eicreme aufl\u00f6sen. Unter R\u00fchren abk\u00fchlen lassen, bis sie zu gelieren beginnt. Die Sahne steif schlagen, unter die Creme heben und in eine kalt gesp\u00fclte Form oder Portionsschalen f\u00fcllen. Mindestens 3 Stunden im K\u00fchlschrank fest werden lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

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. Unter st\u00e4ndigem R\u00fchren erhitzen und … <\/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":[409],"class_list":["post-2508","post","type-post","status-publish","format-standard","hentry","category-desert","tag-bayern","item-wrap"],"yoast_head":"\nBayerische Creme<\/title>\n<meta name=\"description\" content=\"- Bayerische Creme\" \/>\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\/08\/03\/bayerische-creme\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bayerische Creme\" \/>\n<meta property=\"og:description\" content=\"- Bayerische Creme\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/03\/bayerische-creme\/\" \/>\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=\"2011-08-03T12:47:40+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\\\/08\\\/03\\\/bayerische-creme\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Bayerische Creme\",\"datePublished\":\"2011-08-03T12:47:40+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/\"},\"wordCount\":129,\"commentCount\":1,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Bayern\"],\"articleSection\":[\"Desert\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/\",\"name\":\"Bayerische Creme\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-03T12:47:40+00:00\",\"description\":\"- Bayerische Creme\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/03\\\/bayerische-creme\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bayerische Creme\"}]},{\"@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 - 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