{"id":945,"date":"2020-11-29T11:11:42","date_gmt":"2020-11-29T10:11:42","guid":{"rendered":"https:\/\/www.lukulia.sk\/magazin\/?p=945"},"modified":"2020-11-29T11:24:51","modified_gmt":"2020-11-29T10:24:51","slug":"krupicovy-puding-s-karamelizovanymi-jablkami","status":"publish","type":"post","link":"https:\/\/www.lukulia.sk\/magazin\/krupicovy-puding-s-karamelizovanymi-jablkami\/","title":{"rendered":"Krupicov\u00fd puding s karamelizovan\u00fdmi jablkami"},"content":{"rendered":"<p>V podstate sa jedna o trocha dekadentnej\u0161iu verziu klasickej krupicovej ka\u0161e. Aj ke\u010f nie tak\u00fa hust\u00fa, na ak\u00fa som bol nau\u010den\u00fd napr\u00edklad ja. A so smotanou pre lep\u0161iu chu\u0165. V anglicky hovoriacich krajin\u00e1ch m\u00f4\u017ee by\u0165 tak\u00fdto puding ozna\u010den\u00fd aj <a href=\"https:\/\/en.wikipedia.org\/wiki\/Flummery\">flummery<\/a>, v nem\u010dine zase <a href=\"https:\/\/de.wikipedia.org\/wiki\/Flammeri\">Flammeri<\/a>. Tento puding sa d\u00e1 samozrejme jes\u0165 na ve\u013ea sp\u00f4sobov. Samotn\u00fd, s <a href=\"https:\/\/www.lukulia.sk\/magazin\/ako-si-pripravit-prepustene-maslo-ghi\/\">prepra\u017een\u00fdm maslom<\/a>, grankom, \u0161koricou, medom alebo d\u017eemom. V tomto recepte ho skombinujem s kockami karamelizovan\u00fdch jab\u013ak.<\/p>\n<p><a href=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami.jpg\"><img loading=\"lazy\" class=\"aligncenter size-full wp-image-1123\" src=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami.jpg\" alt=\"Krupicov\u00fd puding s karamelizovan\u00fdmi jablkami\" width=\"1080\" height=\"725\" srcset=\"https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami.jpg 1080w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami-300x201.jpg 300w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami-768x516.jpg 768w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami-1024x687.jpg 1024w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami-223x150.jpg 223w, https:\/\/www.lukulia.sk\/magazin\/wp-content\/uploads\/2020\/11\/krupicovy-puding_s_karamelizovanymi_jablkami-150x101.jpg 150w\" sizes=\"(max-width: 1080px) 100vw, 1080px\" \/><\/a><\/p>\n<p>Tu pon\u00fakan\u00fd rozpis je orienta\u010dn\u00fd a to z dvoch d\u00f4vodov. Za prv\u00e9, ka\u017ed\u00fd m\u00f4\u017ee ma\u0165 trocha in\u00fa predstavu o tom, ak\u00fd sladk\u00fd a kr\u00e9mov\u00fd puding chce ma\u0165. Za druh\u00e9, ka\u017ed\u00e1 zna\u010dka krupice m\u00f4\u017ee by\u0165 trocha in\u00e1. Preto si nev\u00e1hajte upravi\u0165 mno\u017estvo cukru a krupice v pudingu tak, aby lahodil va\u0161ej chuti. A ak si mysl\u00edte, \u017ee v\u00e1\u017ei\u0165 krupicu je blbos\u0165, na to poviem len, \u017ee sa d\u00e1 vari\u0165 odoka (a v\u00e4\u010d\u0161inou takto var\u00edm aj ja), ale m\u00e1 to za n\u00e1sledok, \u017ee sa jedlo nemus\u00ed st\u00e1le podari\u0165 tak ako chceme. Ke\u010f si cukor a krupicu nav\u00e1\u017eite, \u00faspech je (skoro) zaru\u010den\u00fd.<\/p>\n<h3>Tipy<\/h3>\n<ul>\n<li>Pre tento recept s\u00fa pod\u013ea m\u0148a najlep\u0161ie trocha kyslej\u0161ie, \u0161\u0165avnat\u00e9 jablk\u00e1.<\/li>\n<li>Jablka by mali ma\u0165 izbov\u00fa teplotu. Teda nepou\u017e\u00edvajte ich napr. rovno z pivnice.<\/li>\n<li>Takto pripraven\u00e9 jablk\u00e1 sa daj\u00fa pou\u017ei\u0165 aj do jogurtu, m\u00fcsli, kol\u00e1\u010dov alebo jes\u0165 len tak samotn\u00e9.<\/li>\n<li>V recepte je pou\u017eit\u00e1 zmes mlieka a \u0161\u013eaha\u010dkovej smotany. M\u00f4\u017eete pou\u017ei\u0165 aj smotanu na varenie alebo len \u010dist\u00e9 mlieko. Je ale mo\u017en\u00e9, \u017ee bude treba trocha viac krupice, aby bol puding rovnako hust\u00fd.<\/li>\n<\/ul>\n<h3>Recept (4 men\u0161ie alebo 2 ve\u013ek\u00e9 porcie)<\/h3>\n<ul>\n<li>250ml mlieka<\/li>\n<li>250ml \u0161\u013eaha\u010dkovej smotany<\/li>\n<li>35g cukru<\/li>\n<li>35g krupice<\/li>\n<li>\u0161tipka soli<\/li>\n<\/ul>\n<ul>\n<li>1 v\u00e4\u010d\u0161ie alebo 2 men\u0161ie jablk\u00e1<\/li>\n<li>25g cukru (asi jedna vrchovat\u00e1 ly\u017eica)<\/li>\n<li>ly\u017eica masla izbovej teploty<\/li>\n<li>v\u00e4\u010d\u0161ia \u0161tipka \u0161korice<\/li>\n<\/ul>\n<p>Do men\u0161ieho kastr\u00f3la s hrub\u00fdm dnom d\u00e1me mlieko, smotanu, cukor a \u0161tipku soli. Za pravideln\u00e9ho mie\u0161ania na miernom alebo strednom ohni zmes zohrievanie, k\u00fdm neza\u010dne pozvo\u013ena vrie\u0165. Ke\u010f sa tak stane, za\u010dneme pomaly prisyp\u00e1va\u0165 krupicu. Naraz prisyp\u00e1vame mno\u017estvo medzi \u010dajovou a polievkovou ly\u017eicou, rozmie\u0161ame ju, a a\u017e potom prid\u00e1me \u010fal\u0161iu. Ak by sme vsypali ve\u013ek\u00e9 mno\u017estvo naraz, vytvorili by sa hrudky. Ke\u010f vsypeme v\u0161etku krupicu, za pravideln\u00e9ho mie\u0161ania var\u00edme asi 4 min\u00faty. Vypneme plame\u0148 a e\u0161te asi \u010fal\u0161ie 4 min\u00faty nech\u00e1me v kastr\u00f3le a ob\u010das premie\u0161ame. Nalejeme do dvoch a\u017e \u0161tyroch mi\u0161ti\u010diek a nech\u00e1me vychladn\u00fa\u0165.<\/p>\n<p>Jablko o\u0161\u00fapeme a nakr\u00e1jame na troj a\u017e p\u00e4\u0165 milimetrov\u00e9 kocky. Do stredne ve\u013ekej panvice d\u00e1me do stredu cukor a potrasieme \u0148ou, aby sa trocha rozprestrel. Prid\u00e1me asi tri ly\u017eice vody a zase panvicou trocha potrasieme, aby bol v\u0161etok cukor namo\u010den\u00fd. Panvicu d\u00e1me na stredne siln\u00fd plame\u0148 a pomaly zohrievame. Nemie\u0161ame, len ob\u010das zatrasieme panvicou. Vodu privedieme do varu a nech\u00e1me bubla\u0165. Ako sa bude voda odparova\u0165, bublinky sa bud\u00fa postupne meni\u0165. Bud\u00fa hrub\u0161ie, bude trva\u0165 dlh\u0161ie, k\u00fdm praskn\u00fa, a v ich tie\u0148och bude vidno \u010diarky. Pod\u013ea toho budete vedie\u0165, \u017ee to, \u010do tam buble, je u\u017e len cukor bez vody. St\u00e1le nemie\u0161ame, len ak by sme videli na kraji krustu trocha ju posunieme do stredu. Ke\u010f sa farba cukru za\u010dne meni\u0165 na hned\u00fa, prid\u00e1me maslo. Rob\u00edme to opatrne, cukor m\u00e1 teraz teplotu okolo 170 \u00b0C. Ke\u010f maslo prid\u00e1me do panvice, prejdeme n\u00edm po celom povrchu karamelu, aby sa rovnomerne rozdelilo. Rob\u00edme to svi\u017ene, aby sa nesp\u00e1lilo. Ke\u010f sa v\u0161etko maslo rozpust\u00ed (asi po 10-20 sekund\u00e1ch), alebo ak by sa niekde za\u010dalo p\u00e1li\u0165, prid\u00e1me jablkov\u00e9 kocky. Trocha premie\u0161ame a posypeme \u0161koricou. Za ob\u010dasn\u00e9ho premie\u0161ania restujeme e\u0161te asi dve a\u017e tri min\u00faty, popr\u00edpade, k\u00fdm nie s\u00fa jablk\u00e1 m\u00e4kk\u00e9\/chrumkav\u00e9 pod\u013ea na\u0161ich predst\u00e1v. Pri ochutn\u00e1van\u00ed pozor, m\u00f4\u017eu by\u0165 ve\u013emi hor\u00face. Hotov\u00e9 jablk\u00e1 rozdel\u00edme do misiek s krupicou.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>V podstate sa jedna o trocha dekadentnej\u0161iu verziu klasickej krupicovej ka\u0161e. Aj ke\u010f nie tak\u00fa hust\u00fa, na ak\u00fa som bol nau\u010den\u00fd napr\u00edklad ja. A so smotanou pre lep\u0161iu chu\u0165. V anglicky hovoriacich krajin\u00e1ch m\u00f4\u017ee by\u0165 tak\u00fdto puding ozna\u010den\u00fd aj flummery, v nem\u010dine zase Flammeri. Tento puding sa d\u00e1 samozrejme jes\u0165 na ve\u013ea sp\u00f4sobov. Samotn\u00fd, s prepra\u017een\u00fdm maslom, grankom, \u0161koricou, medom alebo d\u017eemom. V tomto recepte ho skombinujem s kockami karamelizovan\u00fdch jab\u013ak. Tu pon\u00fakan\u00fd rozpis je\u2026 <a class=\"continue-reading-link\" href=\"https:\/\/www.lukulia.sk\/magazin\/krupicovy-puding-s-karamelizovanymi-jablkami\/\">\u010c\u00edta\u0165 \u010falej<\/a><\/p>\n","protected":false},"author":2,"featured_media":1123,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[30,176,162,177,161,149],"_links":{"self":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/945"}],"collection":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/comments?post=945"}],"version-history":[{"count":22,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/945\/revisions"}],"predecessor-version":[{"id":1129,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/posts\/945\/revisions\/1129"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media\/1123"}],"wp:attachment":[{"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/media?parent=945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/categories?post=945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lukulia.sk\/magazin\/wp-json\/wp\/v2\/tags?post=945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}