{"id":448,"date":"2006-05-25T18:06:01","date_gmt":"2006-05-25T18:06:01","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=448"},"modified":"2012-01-05T19:24:36","modified_gmt":"2012-01-05T18:24:36","slug":"flan-aux-oeufs","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/flan-aux-oeufs\/","title":{"rendered":"Flan aux oeufs"},"content":{"rendered":"<p>Un souvenir d&rsquo;enfance&#8230;<\/p>\n<p><!--more--><\/p>\n<p><img decoding=\"async\" src=\"\/images\/Flan aux oeufs.JPG\" alt=\"\" \/> <img decoding=\"async\" src=\"\/images\/IMG_0656.JPG\" alt=\"\" \/><\/p>\n<ul>\n<li>6 oeufs entiers<\/li>\n<li>100 g de sucre en poudre<\/li>\n<li>un litre de lait<\/li>\n<li>une gousse de vanille<\/li>\n<li>une vingtaine de morceaux de sucre<\/li>\n<li>deux cuiller\u00e9es \u00e0 soupe d&rsquo;eau<\/li>\n<\/ul>\n<p>Avec les morceaux de sucre et l&rsquo;eau, faire un caramel directement dans le moule de cuisson (de pr\u00e9f\u00e9rence un moule anti-adh\u00e9sif de 24 cm de diam\u00e8tre).<\/p>\n<p>Dans une casserole, faire bouillir le lait et infuser la vanille pendant dix minutes.<\/p>\n<p>Dans un saladier, battre les oeufs entiers avec le sucre, ajouter le lait en \u00e9liminant la gousse de vanille, bien remuer et passer au tamis.<\/p>\n<p>Verser sur le caramel, mettre le plat dans un bain-marie.<\/p>\n<p>Faire cuire dans un four pr\u00e9chauff\u00e9 \u00e0 165\u00b0 pendant environ 25 minutes.<\/p>\n<p>La cuisson du flan aux oeufs est d\u00e9licate, v\u00e9rifier avec la pointe d&rsquo;un couteau, le flan doit \u00eatre pris mais encore tremblotant. Si la cr\u00e8me est trop cuite, elle ressemblera \u00e0 une \u00e9ponge et ne sera pas bonne.<\/p>\n<p>Laisser refroidir et servir soit \u00e0 temp\u00e9rature ambiante, soit apr\u00e8s un passage de quelques heures au r\u00e9frig\u00e9rateur.<br \/>\nOn peut d\u00e9mouler ce flan aux oeufs sur un joli plat de service (attention au caramel&#8230;).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un souvenir d&rsquo;enfance&#8230;<\/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":[245,61,86,228,254],"class_list":["post-448","post","type-post","status-publish","format-standard","hentry","category-cremes-flans-entremets","tag-flan","tag-lait","tag-oeuf","tag-sucre","tag-vanille"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/448","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=448"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/448\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}