{"id":7675,"date":"2020-08-03T09:18:14","date_gmt":"2020-08-03T07:18:14","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=7675"},"modified":"2020-08-03T09:18:14","modified_gmt":"2020-08-03T07:18:14","slug":"vaniljkram","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/vaniljkram\/","title":{"rendered":"Vaniljkr\u00e4m &#8211; ett v\u00e4nf\u00f6rslag till sommarbaket"},"content":{"rendered":"<p><strong>Vaniljkr\u00e4m &#8211; sommarbakets b\u00e4sta v\u00e4n. Doftande, kr\u00e4mig och gyllengyl. Jag fyller solbullar, vackra tartletter och i \u00e5r, favoriten vaniljfylld b\u00e4rpaj. Ett av b\u00e4rplockartidens bra-att-ha-recept.V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Vanilj! \u00c4r inte det en g\u00e5va till m\u00e4nskligheten s\u00e5 s\u00e4g. De svarta st\u00e4ngerna vi anv\u00e4nder \u00e4r frukten, eller fr\u00f6st\u00e4llningen av en tropisk orkid\u00e9.<\/p>\n<p>All sk\u00f6rd sker f\u00f6r hand innan st\u00e4ngerna v\u00e4rmebehandlas f\u00f6r att aromen ska framtr\u00e4da. I ungef\u00e4r tv\u00e5 veckor l\u00e4ggs de i solen under dagen och b\u00e4ddas in i filtar och mattor f\u00f6r att svettas under natten. Det finns andra s\u00e4tt, men jag gillar tanken p\u00e5 att min vanilj blir omstoppad och nattad.<\/p>\n<p>Vanilj anv\u00e4nder jag \u00e5ret om, men just kr\u00e4men har blivit en sommarsyssla n\u00e4r det vankas fika. Plocka b\u00e4r och koka kr\u00e4m. Eller s\u00e5s, f\u00f6r kr\u00e4m \u00e4r en helt annan sak. Kr\u00e4men anv\u00e4nder jag i bakverk, s\u00e5sen serveras bredvid.<\/p>\n<p>Vill du kika p\u00e5 mina vanilj-s\u00e5s-favoriter s\u00e5 har du <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/rakram-en-vaniljdrom-till-sommardesserten\/\">ett recept p\u00e5 r\u00e5kr\u00e4m h\u00e4r<\/a> och ett p\u00e5 <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/vaniljvisp-till-paj-och-bar\/\">Cr\u00e9me chantilly vid l\u00e4nken h\u00e4r<\/a>. B\u00e5da \u00e4r snabba att fixa till och o\u00e4ndligt mycket b\u00e4ttre \u00e4n alla pulvervarianter.<\/p>\n<p>Mitt recept p\u00e5 vaniljkr\u00e4m \u00e4r inte mitt, men anv\u00e4nt av m\u00e5nga. Vet inte var det har sitt ursprung, men jag ser att flera av landets allra b\u00e4sta konditorer ocks\u00e5 anv\u00e4nder det, Roy Fares och Tea Malmeg\u00e5rd \u00e4r ett par. Ett s\u00e4kert kort allts\u00e5.<\/p>\n<h2>Vaniljkr\u00e4m &#8211; till bak och t\u00e5rtfyllning<\/h2>\n<ul>\n<li>6 \u00e4ggulor (90 g)<\/li>\n<li>1 \u00bd dl str\u00f6socker (130 g)<\/li>\n<li>\u00be dl maizena, majsst\u00e4rkelse (40 g)<\/li>\n<li>1 vaniljst\u00e5ng<\/li>\n<li>3 \u00be dl mj\u00f6lk (375 g)<\/li>\n<li>30 g sm\u00f6r<\/li>\n<\/ul>\n<h4>G\u00f6r s\u00e5h\u00e4r<\/h4>\n<ol>\n<li>Kn\u00e4ck \u00e4ggen och separera gulor fr\u00e5n vitor. Blanda socker och maizena noga s\u00e5 att inga klumpar syns. R\u00f6r ihop \u00e4ggulor och sockerblandning till en sl\u00e4t smet.<\/li>\n<li>Dela vaniljst\u00e5ngen p\u00e5 l\u00e4ngden och skrapa ur fr\u00f6na. L\u00e4gg fr\u00f6n och st\u00e5ng tillsammans med mj\u00f6lken i en kastrull. Koka upp. Ta bort st\u00e5ngen och blanda ner h\u00e4lften av den heta mj\u00f6lken i \u00e4ggblandningen. R\u00f6r noga.<\/li>\n<li>H\u00e4ll tillbaka blandningen i kastrullen som ska st\u00e5 p\u00e5 en medelvarm platta. Vispa oavbrytet tills s\u00e5sen tjocknar till kr\u00e4m. H\u00e4r g\u00e4ller det att vara uppm\u00e4rksam s\u00e5 att \u00e4ggen inte koagulerar och kr\u00e4men blir grynig. Lyft genast kastrullen fr\u00e5n v\u00e4rmen n\u00e4r du \u00e4r n\u00f6jd och h\u00e4ll \u00f6ver i en sk\u00e5l.<\/li>\n<li>R\u00f6r till sist ner sm\u00f6ret som lyfter smaken och g\u00f6r kr\u00e4men blank och fyllig. T\u00e4ck och st\u00e4ll i kyl.<\/li>\n<\/ol>\n<p>N\u00e4r kr\u00e4men svalnat passar den att anv\u00e4nda som fyllning i t\u00e5rta, i bakelser och till mycket annat. B\u00e4rpaj med inbyggd kr\u00e4m har blivit min sommarfavorit. Lovar ett recept snart, snart.<\/p>\n<p>Det blir m\u00e5nga \u00e4ggvitor \u00f6ver att anv\u00e4nda till annat. Ett f\u00f6rslag \u00e4r att g\u00f6ra <a href=\"https:\/\/blogg.land.se\/skog-till-bord\/4-x-paskdessert-med-marangtema\/\">fina franska chokladmar\u00e4nger av dem. Kika g\u00e4rna p\u00e5 receptet h\u00e4r.<\/a> Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Vaniljkr\u00e4m &#8211; sommarbakets b\u00e4sta v\u00e4n. Doftande, kr\u00e4mig och gyllengyl. Jag fyller solbullar, vackra tartletter och i \u00e5r, favoriten vaniljfylld b\u00e4rpaj. Ett av b\u00e4rplockartidens bra-att-ha-recept.<\/p>\n","protected":false},"author":152,"featured_media":7676,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[157],"tags":[516,247,364],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vaniljkr\u00e4m - ett v\u00e4nf\u00f6rslag till sommarbaket - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Vaniljkr\u00e4m - sommarbakets b\u00e4sta v\u00e4n. Doftande, kr\u00e4mig och gyllengyl. Jag fyller t\u00e5rta, bullar och b\u00e4rpajer. 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