{"id":3892,"date":"2012-02-13T04:13:30","date_gmt":"2012-02-13T04:13:30","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3892"},"modified":"2012-02-13T04:13:50","modified_gmt":"2012-02-13T04:13:50","slug":"karamelvla","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/13\/karamelvla\/","title":{"rendered":"Karamelvla"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n2 Eier<br \/>\n40 g Speisest\u00e4rke<br \/>\n750 ml Milch<br \/>\n250 g Zucker <\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nEier trennen und die Eidotter mit Speisest\u00e4rke und etwas Milch anr\u00fchren. 100 g Zucker in einem Topf br\u00e4unen und dann die kalte Milch dazugie\u00dfen; r\u00fchren, bis der Karamel sich in der Milch aufgel\u00f6st hat.<br \/>\nUnter R\u00fchren etwas Karamelmilch zum Eigemisch geben und dieses dann zur\u00fcck in den Topf zur Karamelmilch geben. Den Vla 1 Minute kochen, dann den Topf in ein Gef\u00e4\u00df mit kaltem Wasser setzen und den Vla kalt r\u00fchren. Eiweiss steif schlagen, restlichen Zucker l\u00f6ffelweise dazugeben und den Vla<br \/>\nmit dem Eischnee verzieren. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 2 Eier 40 g Speisest\u00e4rke 750 ml Milch 250 g Zucker Zubereitung Eier trennen und die Eidotter mit Speisest\u00e4rke und etwas Milch anr\u00fchren. 100 g Zucker in einem Topf br\u00e4unen und dann die kalte Milch dazugie\u00dfen; r\u00fchren, bis der Karamel sich in der Milch aufgel\u00f6st hat. Unter R\u00fchren etwas Karamelmilch zum Eigemisch geben und &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/13\/karamelvla\/\">Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","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":[190],"tags":[553,554],"class_list":["post-3892","post","type-post","status-publish","format-standard","hentry","category-susspeise","tag-karamel","tag-vla","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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April 2011","format":false,"excerpt":"Zutaten: 225 g Zucker 20 g Butter 1TL Zimt 1\/2 l Milch 2 Eier 2 Eigelbe 1 Prise; Salz 1\/2 l Sauerkirschsaft (ersatzweise: schwarzer Johannisbeersaft) 50 g Rosinen 15 g Speisest\u00e4rke 30 g Mandeln 3 Feigen; frisch 3 Flanf\u00f6rmchen je 1\/8l Inhalt 1 1\/2 l ; Wasser, kochend 3 EL;\u2026","rel":"","context":"In &quot;S\u00fc\u00dfspeise&quot;","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":3888,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/13\/chocoladevla\/","url_meta":{"origin":3892,"position":1},"title":"Chocoladevla","author":"Steffen","date":"13. Februar 2012","format":false,"excerpt":"Zutaten 45 g Speisest\u00e4rke 40 g Kakao 60 g Zucker 1l Milch Schlagsahne oder Baisers Zubereitung Speisest\u00e4rke, Kakao und Zucker miteinander verr\u00fchren, dann 3 Essl\u00f6ffel der Milch unterr\u00fchren, bis alle Kl\u00fcmpchen weg sind; mit etwas Milch noch verd\u00fcnnen. Den Rest der Milch zum Kochen bringen und dann unter R\u00fchren das\u2026","rel":"","context":"In &quot;S\u00fc\u00dfspeise&quot;","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":4489,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/10\/21\/kalte-weisse-nudeln-kanom-djien-sao-naam\/","url_meta":{"origin":3892,"position":2},"title":"Kalte weisse Nudeln, Kanom Djien Sao Naam","author":"Steffen","date":"21. Oktober 2012","format":false,"excerpt":"Zutaten 350 g Somen; weisse japanische - Nudeln 4 Daumengrosse Ingwerst\u00fccke 10 Knoblauchzehen 580 ml Dose Ananas in St\u00fccken 150 g Getrocknete Shrimps 4 Thail\u00e4ndische Chilischoten - frische 4 EL Zitronensaft 4 EL Fischsauce 4 EL Zucker 400 ml Dose Kokosmilch 1 TL Speisest\u00e4rke Zubereitung Die Nudeln in kochendem Wasser\u2026","rel":"","context":"In &quot;Asiatisch&quot;","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1170,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/30\/pfirsich-creme\/","url_meta":{"origin":3892,"position":3},"title":"Pfirsich-Creme","author":"Steffen","date":"30. April 2011","format":false,"excerpt":"Zutaten: 2 Eigelb 1 Dose Pfirsiche 100 g Nougat gehobelte, ger\u00f6stete Mandeln 1\/2l Milch 90 g Zucker 40 g Speisest\u00e4rke 1 Vanillestange Zubereitung: Von der Milch einige Essl\u00f6ffel abnehmen und damit die Speisest\u00e4rke anr\u00fchren. Die restliche Milch mit dem Zucker und der Vanillestange aufkochen. Unter die kochende Milch die anger\u00fchrte\u2026","rel":"","context":"In &quot;Desert&quot;","block_context":{"text":"Desert","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/desert\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":712,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/17\/frankfurter-kranz\/","url_meta":{"origin":3892,"position":4},"title":"Frankfurter Kranz","author":"Steffen","date":"17. April 2011","format":false,"excerpt":"Zutaten: Teig 6 Eier 120 Gramm Zucker 150 Gramm Mehl 1\/2 Zitrone, abgeriebene Schale Buttercreme 1\/2 Ltr. Milch 6 Eigelb 1 Vanille-Schote 150 Gramm Zucker 40 Gramm Speisest\u00e4rke 350 Gramm Butter Krokant 200 Gramm Haseln\u00fcsse (oder Mandeln) 150 Gramm Zucker 1 Glas Erdbeermarmelade Zubereitung: Backofen auf 180 Grad vorheizen. F\u00fcr\u2026","rel":"","context":"In &quot;Geb\u00e4ck&quot;","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":4126,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schlesischer-streuselkuchen\/","url_meta":{"origin":3892,"position":5},"title":"Schlesischer Streuselkuchen","author":"Steffen","date":"11. 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