{"id":299,"date":"2006-04-25T22:01:11","date_gmt":"2006-04-25T22:01:11","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=299"},"modified":"2012-01-05T20:02:22","modified_gmt":"2012-01-05T19:02:22","slug":"creme-brulee-au-fenouil","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-brulee-au-fenouil\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e au fenouil"},"content":{"rendered":"<ul>\n<li>150 g de cr\u00e8me fra\u00eeche liquide<\/li>\n<li>100 cl de lait<\/li>\n<li>quatre cuiller\u00e9es \u00e0 soupe de graines de fenouil<\/li>\n<li>5 jaunes d\u2019\u0153ufs<\/li>\n<li>50 g de sucre<\/li>\n<\/ul>\n<p>Faire chauffer le four \u00e0 100\u00b0<\/p>\n<p>Mettre \u00e0 bouillir la cr\u00e8me, le lait et les graines de fenouil pendant deux \u00e0 trois minutes, couvrir et laisser infuser durant deux \u00e0 trois heures.<\/p>\n<p>Battre les jaunes d\u2019\u0153ufs et le sucre, ajouter l\u2019infusion pass\u00e9e au pr\u00e9alable au chinois pour \u00e9liminer les graines de fenouil, \u00e9cumer la mousse qui reste en surface du m\u00e9lange.<\/p>\n<p>Remplir des plats \u00e0 cr\u00e8me br\u00fbl\u00e9e (ou des ramequins) sans d\u00e9passer 1.5 cm de hauteur et cuire environ quarante cinq minutes. V\u00e9rifier le point de cuisson en inclinant les moules\u00a0: la cr\u00e8me doit \u00eatre juste prise.<\/p>\n<p>Mettre \u00e0 refroidir.<\/p>\n<p>Au moment de servir, saupoudrer la cr\u00e8me de sucre cassonade, br\u00fbler la surface \u00e0 l\u2019aide d\u2019un chalumeau afin de caram\u00e9liser la surface de la cr\u00e8me pour obtenir une cro\u00fbte craquante.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>150 g de cr\u00e8me fra\u00eeche liquide 100 cl de lait quatre cuiller\u00e9es \u00e0 soupe de graines de fenouil 5 jaunes d\u2019\u0153ufs 50 g de sucre Faire chauffer le&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-brulee-au-fenouil\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[83,235,61,86,255,228],"class_list":["post-299","post","type-post","status-publish","format-standard","hentry","category-cremes-flans-entremets","tag-creme-fraiche","tag-fenouil","tag-lait","tag-oeuf","tag-ramequin","tag-sucre"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/comments?post=299"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/299\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}