{"id":300,"date":"2006-04-25T22:03:26","date_gmt":"2006-04-25T22:03:26","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=300"},"modified":"2012-01-24T09:27:03","modified_gmt":"2012-01-24T08:27:03","slug":"creme-brulee-au-miel-doranger","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-brulee-au-miel-doranger\/","title":{"rendered":"Cr\u00e8me br\u00fbl\u00e9e au miel d&rsquo;oranger"},"content":{"rendered":"<p>Four pr\u00e9chauff\u00e9 \u00e0 100\u00b0<\/p>\n<ul>\n<li>6 jaunes d\u2019\u0153ufs<\/li>\n<li>40 cl de cr\u00e8me liquide<\/li>\n<li>20 cl de lait<\/li>\n<li>100 g de cassonade<\/li>\n<li>60 g de miel d\u2019oranger<\/li>\n<li>\u00bd gousse de vanille<\/li>\n<li>une cuiller\u00e9e \u00e0 soupe de zestes d\u2019orange finement r\u00e2p\u00e9s<\/li>\n<\/ul>\n<p>Fouettez les jaunes avec le miel jusqu\u2019\u00e0 ce que le m\u00e9lange devienne mousseux. Aromatisez avec le zeste d\u2019orange et les graines de la vanille. Incorporez le lait et la cr\u00e8me, m\u00e9langez bien.<\/p>\n<p>R\u00e9partissez la pr\u00e9paration dans des plats \u00e0 gratins individuels ou dans des ramequins. Rangez les dans la plaque du four et laissez cuire pendant quarante minutes. Les cr\u00e8mes doivent \u00eatre juste cuites, le centre doit \u00eatre l\u00e9g\u00e8rement tremblotant et \u00eatre \u00ablimite liquide\u00bb.<\/p>\n<p>Placez ensuite les ramequins au r\u00e9frig\u00e9rateur durant au moins deux heures, jusqu\u2019au moment de servir.<\/p>\n<p>Recouvrez la surface des cr\u00e8mes de cassonade, et br\u00fblez le sucre soit sous le grill du four pr\u00e9chauff\u00e9 \u00e0 temp\u00e9rature maximale, soit au chalumeau (plus facile).<\/p>\n<p>Servez aussit\u00f4t pendant que le sucre caram\u00e9lis\u00e9 est bien craquant.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Four pr\u00e9chauff\u00e9 \u00e0 100\u00b0 6 jaunes d\u2019\u0153ufs 40 cl de cr\u00e8me liquide 20 cl de lait 100 g de cassonade 60 g de miel d\u2019oranger \u00bd gousse de&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-brulee-au-miel-doranger\/\">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":[259,83,61,263,86,255,254,445],"class_list":["post-300","post","type-post","status-publish","format-standard","hentry","category-cremes-flans-entremets","tag-cassonade","tag-creme-fraiche","tag-lait","tag-miel","tag-oeuf","tag-ramequin","tag-vanille","tag-zeste"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/300","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=300"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/300\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}