{"id":168,"date":"2023-04-19T00:50:35","date_gmt":"2023-04-19T00:50:35","guid":{"rendered":"https:\/\/recetasconencanto.com\/?p=168"},"modified":"2023-04-19T00:50:35","modified_gmt":"2023-04-19T00:50:35","slug":"lechero-toscano","status":"publish","type":"post","link":"https:\/\/recetasconencanto.com\/index.php\/2023\/04\/19\/lechero-toscano\/","title":{"rendered":"Lechero toscano"},"content":{"rendered":"<p>El fondant au lait o fondant toscano es un postre regional muy antiguo que le sorprender\u00e1 por su sencilla bondad. Se trata de una especie de crema blanda -elaborada con leche, huevos, az\u00facar y harina- que, una vez cocida, se endurece y desprende su maravilloso aroma a canela y lim\u00f3n. El resultado final es una delicia tierna con una corteza deliciosa, que se come caliente a cucharadas o en cuadraditos, espolvoreada generosamente con az\u00facar glas.<\/p>\n<p>Aunque cremoso, este postre suele servirse en forma de flan que sale del molde en el que se ha horneado, como una especie de &#8220;pudin s\u00f3lido&#8221; que se come cortado en cuadrados y espolvoreado con az\u00facar glas.<\/p>\n<p>Descubra c\u00f3mo prepararlo siguiendo nuestra receta paso a paso y s\u00edrvalo como final de una comida o como una aut\u00e9ntica merienda.<\/p>\n<h2>Ingredientes<\/h2>\n<ul>\n<li>1 L de leche<\/li>\n<li>150 g de az\u00facar glas<\/li>\n<li>50 g de harina 00<\/li>\n<li>4 huevos<\/li>\n<li>1 vaina de vainilla vainilla<\/li>\n<li>lim\u00f3n<\/li>\n<li>canela en polvo<\/li>\n<li>az\u00facar en polvo<\/li>\n<li>mantequilla y harina para el molde<\/li>\n<li>sal<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h2>M\u00e9todo de preparaci\u00f3n<\/h2>\n<ol>\n<li>Calentar la leche con 50 g de az\u00facar glas, la ralladura de 1\/2 lim\u00f3n cortada en tiras, la vaina de vainilla abierta longitudinalmente y una pizca de canela.<\/li>\n<li>Llevar a ebullici\u00f3n, bajar el fuego y cocer durante 15 minutos. Apagar y dejar enfriar.<\/li>\n<li>Mientras tanto, batir las yemas de huevo con el az\u00facar restante hasta que est\u00e9n espumosas y muy ligeras.<\/li>\n<li>A\u00f1adir la harina y remover. A continuaci\u00f3n, vierta la leche fr\u00eda sobre esta mezcla, col\u00e1ndola.<\/li>\n<li>Bata las claras a punto de nieve con una pizca de sal y a\u00f1\u00e1dalas suavemente a la mezcla.<\/li>\n<li>Forre una fuente de horno (de aproximadamente 30&#215;18 cm) con papel de hornear, engr\u00e1sela y enhar\u00ednela, y vierta la mezcla en ella. Hornee a 170\u00b0C durante unos 45 minutos.<\/li>\n<li>Retire el pastel del horno, deje que se enfr\u00ede y, a continuaci\u00f3n, col\u00f3quelo en el frigor\u00edfico durante al menos 3 horas, despu\u00e9s ret\u00edrelo de la bandeja.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>El fondant au lait o fondant toscano es un postre regional muy antiguo que le sorprender\u00e1 por su sencilla bondad. Se trata de una especie de crema blanda -elaborada con &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Lechero toscano\" class=\"read-more button\" href=\"https:\/\/recetasconencanto.com\/index.php\/2023\/04\/19\/lechero-toscano\/#more-168\" aria-label=\"More on Lechero toscano\">Seguir leyendo<\/a><\/p>\n","protected":false},"author":2,"featured_media":170,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50","no-featured-image-padding"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v20.5 (Yoast SEO v27.7) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Lechero toscano - recetas con encanto<\/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:\/\/recetasconencanto.com\/index.php\/2023\/04\/19\/lechero-toscano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lechero toscano\" \/>\n<meta property=\"og:description\" content=\"El fondant au lait o fondant toscano es un postre regional muy antiguo que le sorprender\u00e1 por su sencilla bondad. 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