{"id":1383,"date":"2021-10-27T08:34:12","date_gmt":"2021-10-27T06:34:12","guid":{"rendered":"https:\/\/diexca.com\/novaweb2021\/?p=1383"},"modified":"2023-11-09T20:36:30","modified_gmt":"2023-11-09T18:36:30","slug":"1383-2","status":"publish","type":"post","link":"https:\/\/diexca.com\/novaweb2021\/1383-2\/","title":{"rendered":"Crema de Sant Josep"},"content":{"rendered":"

Crema de Sant Josep<\/h1>\n

Recepta del Mestre Pastisser Antoni Roquet<\/span><\/p>\n<\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>

INGREDIENTS:<\/p>\n

    \n
  • 1 litre de llet<\/span><\/li>\n
  • 120 g de rovells (6)<\/span><\/li>\n
  • 40 g farina blat de moro (maizena)<\/span><\/li>\n
  • 150 g de sucre<\/span><\/li>\n
  • Branca de canyella<\/span><\/li>\n
  • Pell de llimona<\/span><\/li>\n<\/ul>\n<\/div>

    ELABORACI\u00d3 <\/strong><\/p>\n

      \n
    • barrejar els rovells amb la farina de blat de moro i 20 g de llet, colar amb un xin\u00e8s i guardar\u2026\u2026\u2026\u2026\u201dA\u201d<\/span><\/li>\n
    • coure la resta de la llet amb el sucre i el gust\u2026\u2026\u2026\u2026\u201dB\u201d<\/span><\/li>\n
    • quan \u201cB\u201d bull, colar sobre \u201cA\u201d amb un xin\u00e8s remenant, si no lliga tornar a posar al foc.<\/span><\/li>\n
    • refredar sobre llaunes tapades amb paper de film. Refredar lo m\u00e9s r\u00e0pid possible.<\/span><\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div>
      <\/span><\/div>

      barrejar la farina de blat de moro amb 20 g de llet.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      afegir els rovells, colar amb un xin\u00e8s i guardar.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      rentar la llimona, i amb l\u2019aguda d\u2019un pelador pelar la part groga de la pell, barrejar la pell amb la llet, el sucre i la branca de canyella esbocinada. Possar al foc.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      al bullir, colar la llet del foc sobre els ous, la farina de blat de moro i els 20 g de llet que haviem reservat.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      refredar la crema tapada amb paper film, posant el film a tocar de la cremat.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      un cop refredada, posar-la en un plat de postres.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      ensucrar amb sucre gra.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      cremar amb la pala ben calenta.<\/span><\/p>\n<\/div><\/div><\/div>

      <\/span><\/div>

      tornar a ensucrar i cremar.<\/span><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":1597,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[17],"tags":[],"class_list":["post-1383","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptes"],"yoast_head":"\nCrema de Sant Josep - Diexca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/diexca.com\/novaweb2021\/1383-2\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crema de Sant Josep - 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