{"id":249,"date":"2016-01-03T17:28:23","date_gmt":"2016-01-03T15:28:23","guid":{"rendered":"http:\/\/www.jarkapecie.sk\/?p=249"},"modified":"2021-01-10T18:21:12","modified_gmt":"2021-01-10T16:21:12","slug":"domaci-kremes","status":"publish","type":"post","link":"https:\/\/www.jarkapecie.sk\/?p=249","title":{"rendered":"Dom\u00e1ci kr\u00e9me\u0161"},"content":{"rendered":"<p>Puding zbo\u017e\u0148ujem &#8230; najrad\u0161ej vanilkov\u00fd a e\u0161te viac \u00a0\u010dokol\u00e1dov\u00fd. Nepotrebujem k tomu poh\u00e1r pln\u00fd ovocia a pi\u0161k\u00f3ty. Hlavne nech je e\u0161te trochu tepl\u00fd a je ho dostatok.<br \/>\nTeraz u\u017e viete pre\u010do pe\u010diem rada tento z\u00e1kusok. R\u00fdchlo ho priprav\u00edm, je jednoduch\u00fd a ve\u013emi r\u00fdchlo si ho v\u0161etci s rados\u0165ou vychutnaj\u00fa.<br \/>\nTradi\u010dne ho pripravujem na rodinn\u00e9 oslavy a na Nov\u00fd rok. Odpor\u00fa\u010dam pripravi\u0165 ho v de\u0148 pod\u00e1vania, l\u00edstkov\u00e9 cesto je pekne chrumkav\u00e9.<\/p>\n<p><strong>Budete potrebova\u0165 na 24 k\u00faskov:<\/strong><\/p>\n<ul>\n<li>500 g l\u00edstkov\u00e9ho cesta<\/li>\n<li>1 liter mlieka 3,5%<\/li>\n<li>4 ks Zlat\u00fd klas (160 g)<\/li>\n<li>5 PL trstinov\u00e9ho cukru<\/li>\n<li>5 vajec<\/li>\n<li>\u0161tipka soli<\/li>\n<li>1 ks vanilkov\u00e9ho bourbon cukru<\/li>\n<li>500 ml \u0161\u013eaha\u010dky na \u0161\u013eahanie 33%<\/li>\n<\/ul>\n<p><strong>Pr\u00edprava:<\/strong><br \/>\nR\u00faru rozohrejte na 180\u00b0C.<br \/>\nL\u00edstkov\u00e9 cesto rozde\u013ete na dve polovice a rozva\u013ekajte na ve\u013ekos\u0165 plechu. Pods\u00fdpajte m\u00fakou, aby sa v\u00e1m nelepilo na podlo\u017eku. Plech na pe\u010denie oto\u010dte &#8220; hore dnom&#8220; natrite vrch mokrou rukou a polo\u017ete na plochu papier na pe\u010denie. Praktick\u00e1 rada: cesto rozva\u013ek\u00e1m na pe\u010diacom papieri, ktor\u00fd si posypem trochou m\u00faky a rozva\u013ekan\u00e9 prelo\u017e\u00edm \u013eahko na pripraven\u00fd plech. Cesto popichajte vidli\u010dkou.<br \/>\nPe\u010dte vo vyhriatej r\u00fare cca 10-12 min\u00fat. Pl\u00e1ty nechajte na papieri vychladn\u00fa\u0165.<\/p>\n<p><strong>Kr\u00e9m:<\/strong><br \/>\nDo litra mlieka pridajte \u017e\u013atky, trstinov\u00fd cukor a kr\u00e9mov\u00fd pr\u00e1\u0161ok. Dobre rozmie\u0161ajte a uvarte za st\u00e1leho mie\u0161ania tuh\u00fd puding. \u00a0Z bielkov a \u0161tipky soli vy\u0161\u013eahajte tuh\u00fd sneh.<br \/>\nUvaren\u00fd hor\u00faci puding prelo\u017ete do v\u00e4\u010d\u0161ej misy a pridajte tuh\u00fd sneh. Opatrne vmie\u0161avajte sneh do pudingovej masy, aby sa v\u0161etko spojilo do hladk\u00e9ho kr\u00e9mu.<br \/>\nJeden pl\u00e1t cesta vlo\u017ete do hlb\u0161ieho plechu a naneste na\u0148 pripraven\u00fd kr\u00e9m. Rozotrite ho po celej ploche. Nechajte vychladi\u0165.<br \/>\nDruh\u00fd pl\u00e1t l\u00edstkov\u00e9ho cesta nakr\u00e1jajte na porcie e\u0161te na pe\u010diacom papieri. Ja kr\u00e1jam 6 x 4.<br \/>\nZo smotany a vanilkov\u00fdch cukrov vy\u0161\u013eahajte hust\u00fa \u0161\u013eaha\u010dku a natrite ju na vychladnut\u00fd kr\u00e9m. Ak m\u00e1te cukr\u00e1rsky r\u00e1mik, pom\u00f4\u017ee v\u00e1m dobre urovna\u0165 \u0161\u013eaha\u010dku po celom obvode. Ale dok\u00e1\u017eete to aj bez tejto pom\u00f4cky.<br \/>\nNa povrch \u0161\u013eaha\u010dky naukladajte nakr\u00e1jan\u00e9 \u0161tvorce cesta, ak chcete e\u0161te ho jemne pocukrujte, alebo pokvapkajte \u010dokol\u00e1dou.<br \/>\nKr\u00e9me\u0161 nakr\u00e1jajte ostr\u00fdm no\u017eom.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nPuding zbo\u017e\u0148ujem &#8230; najrad\u0161ej vanilkov\u00fd a e\u0161te viac \u00a0\u010dokol\u00e1dov\u00fd. Nepotrebujem k tomu&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/www.jarkapecie.sk\/?p=249\" class=\"more-link\">Pre\u010d\u00edta\u0165<span class=\"screen-reader-text\"> &ldquo;Dom\u00e1ci kr\u00e9me\u0161&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":2,"featured_media":255,"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":[204,3,1,137],"tags":[37,26,28],"class_list":["post-249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dezerty","category-kolace-rezy","category-recepty","category-sladke-pecenie","tag-chutny-kolacik","tag-mnam","tag-skvely-recept","entry"],"_links":{"self":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/249","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=249"}],"version-history":[{"count":5,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/249\/revisions"}],"predecessor-version":[{"id":256,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/posts\/249\/revisions\/256"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=\/wp\/v2\/media\/255"}],"wp:attachment":[{"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=249"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=249"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jarkapecie.sk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=249"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}