{"id":44,"date":"2016-10-20T14:17:30","date_gmt":"2016-10-20T13:17:30","guid":{"rendered":"https:\/\/www.hellospain.de\/blog\/?p=44"},"modified":"2017-07-09T16:25:44","modified_gmt":"2017-07-09T15:25:44","slug":"feigen-flan-mit-pedro-ximenez","status":"publish","type":"post","link":"https:\/\/www.hellospain.de\/blog\/feigen-flan-mit-pedro-ximenez\/","title":{"rendered":"Feigen Flan mit Pedro Xim\u00e9nez"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"45\" data-permalink=\"https:\/\/www.hellospain.de\/blog\/feigen-flan-mit-pedro-ximenez\/attachment\/1448635931\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.hellospain.de\/blog\/wp-content\/uploads\/2016\/10\/1448635931.jpg?fit=640%2C640&amp;ssl=1\" data-orig-size=\"640,640\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"1448635931\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/www.hellospain.de\/blog\/wp-content\/uploads\/2016\/10\/1448635931.jpg?fit=640%2C640&amp;ssl=1\" class=\"aligncenter wp-image-45 size-full\" src=\"https:\/\/i0.wp.com\/www.hellospain.de\/blog\/wp-content\/uploads\/2016\/10\/1448635931.jpg?resize=640%2C640&#038;ssl=1\" alt=\"1448635931\" width=\"640\" height=\"640\" srcset=\"https:\/\/i0.wp.com\/www.hellospain.de\/blog\/wp-content\/uploads\/2016\/10\/1448635931.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/www.hellospain.de\/blog\/wp-content\/uploads\/2016\/10\/1448635931.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.hellospain.de\/blog\/wp-content\/uploads\/2016\/10\/1448635931.jpg?resize=600%2C600&amp;ssl=1 600w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: left; padding-left: 90px;\"><span id=\"result_box\" class=\"\" lang=\"de\"><span title=\"Ingredientes para 4 personas: \">Zutaten f\u00fcr 4 Personen:<\/span><\/span><\/p>\n<p style=\"text-align: left; padding-left: 120px;\"><span title=\"* 250 gr.\">250 gr. <\/span><span title=\"de higos negros o higos secos. \">schwarz oder getrockneten Feigen.<br \/>\n<\/span><span title=\"* 250 cl.\">250 cl. <\/span><span title=\"de vino Pedro Xim\u00e9nez (Denominaci\u00f3n de Origen Jerez) \">Pedro Xim\u00e9nez Wein.<br \/>\n<\/span><span title=\"* 150 gr.\">150 gr. <\/span><span title=\"de az\u00facar blanquilla. \">Wei\u00dfzucker.<br \/>\n<\/span><span title=\"* 6 yemas de huevo. \">6 Eigelb.<br \/>\n<\/span><span title=\"* 500 cl.\">500 cl. <\/span><span title=\"de leche. \">Milch.<\/span><\/p>\n<p style=\"text-align: left; padding-left: 90px;\"><span title=\"Elaboraci\u00f3n: \">Zubereitung:<\/span><\/p>\n<p style=\"padding-left: 90px;\"><span title=\"- Macerar los higos en el vino durante 24 horas, dejando los higos sumergidos en el vino.\">Marinieren Sie die Feigen in Wein f\u00fcr 24 Stunden, so dass in Wein getaucht Feigen. <\/span><span title=\"Si los higos sonsecos, los abro por la mitad y les quito la parte de arriba, donde est\u00e1 el rabito, estos los tengo 48 horas o incluso mas para que absorba bien el vino y se reblandezcan un poco. \">Wenn die Feigen getrocknet sind, \u00f6ffnen Sie sie in zwei H\u00e4lfte. Lassen Sie 48 Stunden oder sogar mehr, um den Wein gut zu absorbieren und erweichen ein wenig.<\/span><\/p>\n<p style=\"padding-left: 90px;\"><span title=\"- Una vez transcurrido este tiempo poner al fuego, muy lento y confitar los higos hasta que el vino se reduzca a la cuarta parte de su volumen. \">Nach Ablauf dieser Zeit das Feuer sehr langsam und Confit Feigen legen, bis der Wein auf ein Viertel seines Volumens reduziert.<\/span><\/p>\n<p style=\"padding-left: 90px;\"><span title=\"- Escurrir los higos y dividirlos en dos partes.\">Lassen Sie die Feigen und teilen sie in zwei Teile. <\/span><span title=\"Una parte servir\u00e1 para decorar el flan y la otra la trituraremos para incorporarla a la crema para hacer el flan. \">Ein Teil wird dazu dienen, die Flan zu dekorieren und die anderen zerdr\u00fccken sie die Creme auf den Pudding zu integrieren.<\/span><\/p>\n<p style=\"padding-left: 90px;\"><span title=\"- Batir las yemas con el az\u00facar e incorporar la leche templada.\">Schlagen Sie das Eigelb mit Zucker und die warme Milch hinzuf\u00fcgen. <\/span><span title=\"Batir.\">Schlagen. <\/span><span title=\"Incorporar los higos triturados y volver a batir el conjunto. \">Inkorporieren zerdr\u00fcckt Feigen und schlug wieder.<\/span><\/p>\n<p style=\"padding-left: 90px;\"><span title=\"- Introducir en flaneras individuales y hacer al ba\u00f1o mar\u00eda hasta que se cuaje el flan. \">Geben Sie in einzelne F\u00f6rmchen und Wasserbad stellen, bis der Pudding gesetzt.<\/span><\/p>\n<p style=\"padding-left: 90px;\"><span title=\"- Servir decor\u00e1ndolo con nata y los trozos de higos que hab\u00edamos reservado.\">Garnieren mit Schlagsahne und St\u00fccke von Feigen.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Zutaten f\u00fcr 4 Personen: 250 gr. schwarz oder getrockneten Feigen. 250 cl. Pedro Xim\u00e9nez Wein. 150 gr. Wei\u00dfzucker. 6 Eigelb. 500 cl. Milch. Zubereitung: Marinieren Sie die Feigen in Wein f\u00fcr 24 Stunden, so dass in Wein getaucht Feigen. Wenn die Feigen getrocknet sind, \u00f6ffnen Sie sie in zwei H\u00e4lfte. Lassen Sie 48 Stunden [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":45,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-44","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.hellospain.de\/blog\/wp-content\/uploads\/2016\/10\/1448635931.jpg?fit=640%2C640&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8W1s3-I","jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/posts\/44","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/comments?post=44"}],"version-history":[{"count":6,"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/posts\/44\/revisions"}],"predecessor-version":[{"id":126,"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/posts\/44\/revisions\/126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/media\/45"}],"wp:attachment":[{"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/media?parent=44"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/categories?post=44"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hellospain.de\/blog\/wp-json\/wp\/v2\/tags?post=44"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}