{"id":174,"date":"2020-03-31T11:22:53","date_gmt":"2020-03-31T09:36:22","guid":{"rendered":"http:\/\/rimbaud.net\/?p=174"},"modified":"2020-03-31T11:36:22","modified_gmt":"2020-03-31T09:36:22","slug":"creme-anglaise","status":"publish","type":"post","link":"https:\/\/rimbaud.net\/?p=174","title":{"rendered":"Cr\u00e8me anglaise"},"content":{"rendered":"\n<p style=\"background-color:#9ff781\" class=\"has-background\">Pour accompagner les autres desserts, sp\u00e9cialement au chocolat<\/p>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Ingr\u00e9dients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1l de lait entier<\/li><li>6 jaunes d\u2019\u0153ufs<\/li><li>1 gousse de vanille<\/li><li>100g de sucre en poudre<\/li><\/ul>\n\n\n\n<p class=\"has-background has-cyan-bluish-gray-background-color\"><strong>Pr\u00e9paration<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Fendre la gousse de vanille et gratter les graines<\/li><li>Faire bouillir le lait dans une grande casserole,  avec la gousse de vanille et les graines<\/li><li>Pendant ce temps, m\u00e9langer les jaunes d\u2019\u0153ufs et le sucre dans une grande jatte, jusqu&rsquo;\u00e0 blanchissement<\/li><li>Verser le lait bouillant sur le m\u00e9lange blanchi jaunes \/ sucre et battre l\u00e9g\u00e8rement au fouet<\/li><li>Verser la pr\u00e9paration dans une grande casserole propre<\/li><li>Chauffer au bain-marie \u00e0 feu doux, en remuant constamment avec une cuill\u00e8re en bois<\/li><li>Arr\u00eater la cuisson lorsque la cr\u00e8me nappe la cuill\u00e8re<\/li><li>Laisser refroidir dans un plat, \u00e0 temp\u00e9rature ambiante<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Pour accompagner les autres desserts, sp\u00e9cialement au chocolat Ingr\u00e9dients 1l de lait entier 6 jaunes d\u2019\u0153ufs 1 gousse de vanille 100g de sucre en poudre Pr\u00e9paration Fendre la gousse de vanille et gratter les graines Faire bouillir le lait dans une grande casserole, avec la gousse de vanille et les graines Pendant ce temps, m\u00e9langer &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/rimbaud.net\/?p=174\" class=\"more-link\">Continuer la lecture<span class=\"screen-reader-text\"> de &laquo;&nbsp;Cr\u00e8me anglaise&nbsp;&raquo;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[14],"class_list":["post-174","post","type-post","status-publish","format-standard","hentry","category-desserts","tag-moins-de-40-minutes"],"_links":{"self":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/174","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=174"}],"version-history":[{"count":1,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions"}],"predecessor-version":[{"id":175,"href":"https:\/\/rimbaud.net\/index.php?rest_route=\/wp\/v2\/posts\/174\/revisions\/175"}],"wp:attachment":[{"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=174"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=174"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rimbaud.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=174"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}