{"id":8378,"date":"2016-06-13T07:50:19","date_gmt":"2016-06-13T07:50:19","guid":{"rendered":"http:\/\/madawkuchni.com\/?p=8378"},"modified":"2016-06-13T07:50:19","modified_gmt":"2016-06-13T07:50:19","slug":"krem-angielski-custard","status":"publish","type":"post","link":"https:\/\/madawkuchni.com\/?p=8378","title":{"rendered":"Krem angielski &#8211; custard"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Anglicy polewaj\u0105 custardem ka\u017cdy rodzaj ciasta, nawet ciastko francuskie. Kremem, a w\u0142a\u015bciwie sosem waniliowym mo\u017cna polewa\u0107 te\u017c lody lub owoce. Ja nie jestem jego szczeg\u00f3ln\u0105 fank\u0105, chocia\u017c musz\u0119 przyzna\u0107, \u017ce wczorajsze muffinki zatopione w ciep\u0142ym custardzie zyskuj\u0105 nowe \u017cycie. Przepis pochodzi z ksi\u0105\u017cki Michela Rouxa &#8222;Jajka&#8221;.<\/strong><\/p>\n<p style=\"text-align: justify;\"><em>Sk\u0142adniki na 0,6 litra kremu:<\/em><\/p>\n<ul>\n<li style=\"text-align: justify;\">500 ml pe\u0142not\u0142ustego mleka<\/li>\n<li style=\"text-align: justify;\">125 g drobnego cukru do wypiek\u00f3w<\/li>\n<li style=\"text-align: justify;\">1 laska wanilii<\/li>\n<li style=\"text-align: justify;\">6 \u017c\u00f3\u0142tek<\/li>\n<\/ul>\n<p><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8383\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard2-595x396.jpg\" alt=\"custard2\" width=\"595\" height=\"396\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard2-595x396.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard2.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/p>\n<p><em>Wykonanie<\/em>:<\/p>\n<p style=\"text-align: justify;\">Lask\u0119 wanilii przeci\u0105\u0107 wzd\u0142u\u017c, widelcem wyskroba\u0107 z niej ziarenka i wraz z \u0142upinkami doda\u0107 do mleka. Mleko z 80 g cukru i wanili\u0105 zagotowa\u0107. W tym czasie utrze\u0107 \u017c\u00f3\u0142tka z pozosta\u0142ym cukrem na puszyst\u0105 mas\u0119. Gotuj\u0105ce si\u0119 mleko doda\u0107 do \u017c\u00f3\u0142tek, wyci\u0105gna\u0107 \u0142upinki laski wanilii, ca\u0142o\u015b\u0107 wymiesza\u0107 trzepaczk\u0105 do jajek, przela\u0107 z powrotem do garnka i podgrzewa\u0107 na wolnym ogniu. Krem miesza\u0107 drewnian\u0105 \u0142y\u017ck\u0105. Powinien delikatnie zg\u0119stnie\u0107. B\u0119dzie gotowy, gdy zacznie przylega\u0107 do \u0142y\u017cki. Kiedy przejedziemy palcem przez \u015brodek \u0142y\u017cki, powinien pozosta\u0107 czysty \u015blad, krem nie powinien go zalewa\u0107.<\/p>\n<p style=\"text-align: justify;\">Custard podawa\u0107 ciep\u0142y lub sch\u0142odzony. Przechowywa\u0107 w lod\u00f3wce do trzech dni.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-8382 aligncenter\" src=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard1-595x517.jpg\" alt=\"custard1\" width=\"595\" height=\"517\" srcset=\"https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard1-595x517.jpg 595w, https:\/\/madawkuchni.com\/wp-content\/uploads\/2016\/06\/custard1.jpg 600w\" sizes=\"auto, (max-width: 595px) 100vw, 595px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Anglicy polewaj\u0105 custardem ka\u017cdy rodzaj ciasta, nawet ciastko francuskie. Kremem, a w\u0142a\u015bciwie sosem waniliowym mo\u017cna polewa\u0107 te\u017c lody lub owoce. Ja nie jestem jego szczeg\u00f3ln\u0105 fank\u0105, chocia\u017c musz\u0119 przyzna\u0107, \u017ce wczorajsze muffinki zatopione w ciep\u0142ym custardzie zyskuj\u0105 nowe \u017cycie. Przepis pochodzi z ksi\u0105\u017cki Michela Rouxa &#8222;Jajka&#8221;. Sk\u0142adniki na 0,6 litra kremu: 500 ml pe\u0142not\u0142ustego mleka [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8384,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[106],"tags":[],"class_list":["post-8378","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inneprzetwory"],"_links":{"self":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8378","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8378"}],"version-history":[{"count":2,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8378\/revisions"}],"predecessor-version":[{"id":8385,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/posts\/8378\/revisions\/8385"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=\/wp\/v2\/media\/8384"}],"wp:attachment":[{"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8378"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8378"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/madawkuchni.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8378"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}