{"id":371,"date":"2006-05-01T22:30:10","date_gmt":"2006-05-01T22:30:10","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=371"},"modified":"2012-01-24T09:21:43","modified_gmt":"2012-01-24T08:21:43","slug":"creme-catalane1","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-catalane1\/","title":{"rendered":"Cr\u00e8me catalane \u00e0 la cannelle"},"content":{"rendered":"<ul>\n<li>6 jaunes d&rsquo;\u0153ufs<\/li>\n<li>1 litre de lait<\/li>\n<li>175 g de sucre<\/li>\n<li>50 g de ma\u00efzena<\/li>\n<li>1 citron<\/li>\n<li>1 b\u00e2ton de cannelle<\/li>\n<\/ul>\n<p>Faire bouillir le lait avec la cannelle, le zeste du citron et le sucre.<\/p>\n<p>Apr\u00e8s l&rsquo;\u00e9bullition, filtrez le lait. En r\u00e9server un peu dans une tasse pour y d\u00e9layer la ma\u00efzena.<\/p>\n<p>Remettre le lait sur le feu apr\u00e8s avoir ajout\u00e9 les jaunes d&rsquo;\u0153ufs, sans cesser de remuer.<\/p>\n<p>Lorsque le m\u00e9lange commence \u00e0 \u00e9paissir, versez la petite tasse de ma\u00efzena.<\/p>\n<p>Juste au moment de l&rsquo;\u00e9bullition, retirez du feu rapidement, afin d&rsquo;\u00e9viter la formation de grumeaux.<\/p>\n<p>Versez la cr\u00e8me dans les cassolettes et laissez refroidir compl\u00e8tement.<\/p>\n<p>Saupoudrez le dessus de sucre et appliquez sur toute la surface la petite pelle \u00e0 br\u00fbler pr\u00e9alablement chauff\u00e9e pour caram\u00e9liser le sucre, (ceci est encore plus facile avec un petit chalumeau).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 jaunes d&rsquo;\u0153ufs 1 litre de lait 175 g de sucre 50 g de ma\u00efzena 1 citron 1 b\u00e2ton de cannelle Faire bouillir le lait avec la cannelle,&#8230; <a href=\"https:\/\/www.lacuisinedejosy.com\/index.php\/creme-catalane1\/\">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":[48,43,61,86,255,228,445],"class_list":["post-371","post","type-post","status-publish","format-standard","hentry","category-cremes-flans-entremets","tag-cannelle","tag-citron","tag-lait","tag-oeuf","tag-ramequin","tag-sucre","tag-zeste"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/371","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=371"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/371\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=371"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=371"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=371"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}