{"id":4755,"date":"2021-04-12T08:50:48","date_gmt":"2021-04-12T06:50:48","guid":{"rendered":"https:\/\/agora.xtec.cat\/iessitges\/?p=4755"},"modified":"2021-04-09T09:57:39","modified_gmt":"2021-04-09T07:57:39","slug":"com-preparar-la-famosa-crema-catalana","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iessitges\/revista\/com-preparar-la-famosa-crema-catalana\/","title":{"rendered":"Com preparar la famosa crema catalana"},"content":{"rendered":"

\"\"<\/a><\/p>\n

La crema catalana \u00e9s una de les postres m\u00e9s t\u00edpiques de Catalunya. Es menja durant <\/span>tot l’any, per\u00f2 que es consumeix especialment el 19 de mar\u00e7, Sant Josep, dia del pare. <\/span>Per fer aquesta recepta nom\u00e9s us caldr\u00e0 tenir uns pocs ingredients comuns i f\u00e0cils de trobar.<\/span><\/p>\n

INGREDIENTS<\/strong>:
\n<\/span>200\u202fg de sucre
\n<\/span>1 litre de llet
\n<\/span>6 rovells d’ou
\n<\/span>200\u202fg de sucre
\n<\/span>40\u202fg de mid\u00f3 o farina de blat de moro
\n<\/span>Color alimentari groc ou
\n<\/span>Pela de llimona
\n<\/span>Canyella en rama<\/span><\/p>\n

ELABORACI\u00d3<\/strong>:
\n<\/span>En un cass\u00f3 posarem a bullir 2\/3 parts de la llet, tot seguit afegirem un tros de pela de llimona, incorporem tamb\u00e9 un canonet de canyella. Ho escalfem, no cal que arribi a bullir per amortitzar la llet amb la llimona i la canyella, ser\u00e0 suficient que la llet estigui molt calenta. Preparem els rovells en un bol a part, i ho barregem. Ara barrejarem amb els rovells la 1\/3 part de la llet que no hem escalfat, i incorporem el sucre i remenem tot b\u00e9. I ara afegim el mid\u00f3 i remenem b\u00e9 per resoldre el mid\u00f3. Per tant, podem retir la pela de llimona i la canyella. Separem el cass\u00f3 del foc i, amb l’ajut d’un colador incorporeu la barreja dels rovells, sucre, mid\u00f3…<\/span><\/p>\n

Tornem a posar el cass\u00f3 al foc i amb una cullera de fusta anirem remenant a poc a poc. Ja la tenim ben cuita. Escudellem la crema en cassoletes individuals de fang. Tapem la crema amb paper film i la deixem refredar a temperatura ambient. Un cop refredada la posem a la nevera.<\/span><\/p>\n

Ara toca cremar-les amb una pala el\u00e8ctrica (opcional).<\/span><\/p>\n

Per \u00faltim i m\u00e9s important a gaudir d’aquestes postres t\u00edpiques de Catalunya, perfectes per acomiadar un bon menjar!<\/span><\/p>\n

Autores: Marta Raiteri i Carlota Ferran<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

La crema catalana \u00e9s una de les postres m\u00e9s t\u00edpiques de Catalunya. Es menja durant tot l’any, per\u00f2 que es consumeix especialment el 19 de mar\u00e7, Sant Josep, dia del pare. Per fer aquesta recepta nom\u00e9s us caldr\u00e0 tenir uns pocs ingredients comuns i f\u00e0cils de trobar. INGREDIENTS: 200\u202fg de sucre 1 litre de llet […]<\/p>\n","protected":false},"author":22,"featured_media":4756,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[120],"tags":[],"class_list":["post-4755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-revista"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/4755","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/comments?post=4755"}],"version-history":[{"count":4,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/4755\/revisions"}],"predecessor-version":[{"id":4760,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/posts\/4755\/revisions\/4760"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media\/4756"}],"wp:attachment":[{"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/media?parent=4755"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/categories?post=4755"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agora.xtec.cat\/iessitges\/wp-json\/wp\/v2\/tags?post=4755"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}