{"id":154,"date":"2017-01-23T21:54:00","date_gmt":"2017-01-23T21:54:00","guid":{"rendered":"http:\/\/thebakingdays.com\/index.php\/2017\/01\/23\/pasjonsfrukt-kake\/"},"modified":"2021-05-06T21:56:05","modified_gmt":"2021-05-06T21:56:05","slug":"vaniljekrem","status":"publish","type":"post","link":"https:\/\/thebakingdays.com\/index.php\/2017\/01\/23\/vaniljekrem\/","title":{"rendered":"Vaniljekrem"},"content":{"rendered":"<div><\/div>\n<div style=\"clear: both; text-align: center;\">Her er oppskrift p\u00e5 vaniljekrem!<\/div>\n<div><span style=\"color: #ffffff;\">&#8211;<\/span><\/div>\n<div><\/div>\n<h6>Ingredienser:<\/h6>\n<ul>\n<li>5 dl melk (helst helmelk)<\/li>\n<li>Fr\u00f8 fra 1 vaniljestang<\/li>\n<li>6 eggeplommer<\/li>\n<li>100 gram sukker<\/li>\n<li>40 gram maizena<\/li>\n<li>50 gram usaltet sm\u00f8r<\/li>\n<\/ul>\n<p><span style=\"color: #ffffff;\">&#8211;<\/span><\/p>\n<h6>Slik gj\u00f8r du:<\/h6>\n<p>&#8211; Visp sammen eggeplommer, maisenna og sukker i en bolle med vanlig visp i noen minutter.<\/p>\n<p>&#8211; Ha melk og fr\u00f8 fra vaniljestang i en kjele. Varm opp til kokepunktet og hell litt av v\u00e6sken over eggeblandingen mens du r\u00f8rer hele tiden. Hell deretter i resten av melken litt og litt og visp det godt sammen.<\/p>\n<p>&#8211; Hell s\u00e5 alt tilbake i kjelen og sett p\u00e5 platen med middels varme. R\u00f8r til kremen tykner. La kremen sm\u00e5koke et par minutter, r\u00f8r hele tiden.<\/p>\n<p>&#8211; Ta kjelen av platen og r\u00f8r inn sm\u00f8ret litt av gangen.<\/p>\n<p>&#8211; Ha vaniljekremen gjennom en sil og bre den utover en liten langpanne, deretter kle med plastfolie. Legg plastfolien helt inntil kremen, da unng\u00e5r du at det dannes snerk. La kremen st\u00e5 i romtemperatur til den er avkj\u00f8lt f\u00f8r du setter den i kj\u00f8leskap i minst 2 timer f\u00f8r bruk.<\/p>\n<p><span style=\"color: #ffffff;\">&#8211;<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Her er oppskrift p\u00e5 vaniljekrem!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":""},"categories":[8],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/154"}],"collection":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/comments?post=154"}],"version-history":[{"count":10,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/154\/revisions"}],"predecessor-version":[{"id":2328,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/posts\/154\/revisions\/2328"}],"wp:attachment":[{"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/media?parent=154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/categories?post=154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thebakingdays.com\/index.php\/wp-json\/wp\/v2\/tags?post=154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}