{"id":487,"date":"2006-05-02T23:00:56","date_gmt":"2006-05-02T23:00:56","guid":{"rendered":"http:\/\/lacuisinedejosy.fr\/com\/?p=487"},"modified":"2013-01-15T22:56:46","modified_gmt":"2013-01-15T21:56:46","slug":"le-flan-patissier-de-josy","status":"publish","type":"post","link":"https:\/\/www.lacuisinedejosy.com\/index.php\/le-flan-patissier-de-josy\/","title":{"rendered":"Flan p\u00e2tissier"},"content":{"rendered":"<p>Un souvenir d&rsquo;enfance&#8230;<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>Faire bouillir 80 cl de lait avec la gousse de vanille fendue en deux et gratt\u00e9e dans une grande casserole. Laisser ti\u00e9dir.<\/p>\n<p>Pr\u00e9parer la p\u00e2te bris\u00e9e\u00a0: effriter, du bout des doigts, le beurre coup\u00e9 en petits morceaux dans la farine. Ajouter le sel, le sucre et l&rsquo;eau pour former une boule souple mais non collante. Laisser reposer 20 minutes au frais.<\/p>\n<p>Fouetter les \u0153ufs et le sucre, ajouter la ma\u00efzena, puis verser le lait chaud en retirant la gousse de vanille. Reverser l&rsquo;ensemble dans la casserole et faire \u00e9paissir quelques minutes sur feu doux en fouettant.<\/p>\n<p>Pr\u00e9chauffer le four (thermostat 6-7 \u2013 190\u00b0C).<\/p>\n<p>Etaler la p\u00e2te au rouleau et en foncer un moule \u00e0 manqu\u00e9.<\/p>\n<p>Allonger la cr\u00e8me \u00e0 flan avec le lait restant, puis la verser dans le fond de tarte.<\/p>\n<p>Faire cuire pendant 40 minutes environ. Laisser refroidir avant de d\u00e9mouler.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2006\/05\/IMG_1977.jpg\"><img decoding=\"async\" class=\"alignleft size-thumbnail wp-image-4284\" title=\"IMG_1977\" src=\"http:\/\/lacuisinedejosy.com\/wp-content\/uploads\/2006\/05\/IMG_1977-150x150.jpg\" alt=\"\" width=\"150\" height=\"150\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Un souvenir d&rsquo;enfance&#8230;<\/p>\n","protected":false},"author":1,"featured_media":4286,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[245,61,86,32,228,254],"class_list":["post-487","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gateaux-pates","tag-flan","tag-lait","tag-oeuf","tag-pate","tag-sucre","tag-vanille"],"_links":{"self":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/487","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=487"}],"version-history":[{"count":0,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/posts\/487\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media\/4286"}],"wp:attachment":[{"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/media?parent=487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/categories?post=487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lacuisinedejosy.com\/index.php\/wp-json\/wp\/v2\/tags?post=487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}