{"id":1548,"date":"2013-03-26T17:34:56","date_gmt":"2013-03-26T17:34:56","guid":{"rendered":"http:\/\/www.antonioabad.es\/?page_id=1548"},"modified":"2025-11-21T12:07:16","modified_gmt":"2025-11-21T12:07:16","slug":"crema-pastelera","status":"publish","type":"page","link":"https:\/\/www.antonioabad.es\/?page_id=1548","title":{"rendered":"Crema pastelera"},"content":{"rendered":"<p><a href=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/crema-pastelera.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-1547\" title=\"crema pastelera\" src=\"http:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/crema-pastelera-300x233.jpg\" alt=\"\" width=\"300\" height=\"233\" srcset=\"https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/crema-pastelera-300x233.jpg 300w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/crema-pastelera-385x300.jpg 385w, https:\/\/www.antonioabad.es\/wp-content\/uploads\/2013\/03\/crema-pastelera.jpg 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify;\"><div class=\"ezcol ezcol-one-third\">\n<p>Para 4 personas:<\/p>\n<p>4 yemas de huevo<br \/>\n100 gr. de az\u00facar<br \/>\n50 gr. de harina<br \/>\n1\/2 litro de leche<br \/>\nUna corteza de lim\u00f3n<br \/>\n<\/div> <div class=\"ezcol ezcol-two-third ezcol-last\">\n* Poner las yemas de huevo en una cazuelita junto con el az\u00facar y batir con la batidora o una cuchara de palo<\/p>\n<p style=\"text-align: justify;\">* Cuando la crema est\u00e9 espumosa, a\u00f1adir la harina, pas\u00e1ndola a trav\u00e9s de un colador de malla fina. Unir los ingredientes batiendo con fuerza con unas varillas<\/p>\n<p style=\"text-align: justify;\">* Agregar poco a poco la leche fr\u00eda, sin dejar de batir. Incorporar la corteza de lim\u00f3n<\/p>\n<p style=\"text-align: justify;\">* Acercar la crema al fuego, puesto al m\u00ednimo. Cocer despacio, sin dejar de mover<\/p>\n<p style=\"text-align: justify;\">* La crema debe espesarse poco a poco. Cuando llegue al punto de\u00a0ebullici\u00f3n, dejar sobre el fuego 2 \u00f3 3 minutos<\/p>\n<p style=\"text-align: justify;\">* Retirar y una vez templada distribuirla en copas. Dejar enfriar por completo, primero a temperatura ambiente y despu\u00e9s en la nevera. Servir<br \/>\n<\/div><div class=\"ezcol-divider\"><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":224,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1548","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1548"}],"version-history":[{"count":5,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1548\/revisions"}],"predecessor-version":[{"id":3075,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/1548\/revisions\/3075"}],"up":[{"embeddable":true,"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=\/wp\/v2\/pages\/224"}],"wp:attachment":[{"href":"https:\/\/www.antonioabad.es\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}