{"id":133,"date":"2018-03-30T15:44:50","date_gmt":"2018-03-30T13:44:50","guid":{"rendered":"http:\/\/www.jdiamsss.fr\/cuillere\/?p=133"},"modified":"2018-03-31T15:30:56","modified_gmt":"2018-03-31T13:30:56","slug":"creme-anglaise","status":"publish","type":"post","link":"https:\/\/cuillere.jdiamsss.fr\/?p=133","title":{"rendered":"Cr\u00e8me Anglaise"},"content":{"rendered":"<p><u>Ingr\u00e9dients\u00a0<\/u>:<\/p>\n<ul>\n<li>3 jaunes d\u2019\u0153uf<\/li>\n<li>50 cl de lait entier<\/li>\n<li>60 g de sucre<\/li>\n<li>1 sachet de sucre vanill\u00e9<\/li>\n<\/ul>\n<p><u>Pr\u00e9paration\u00a0<\/u>:<\/p>\n<ol>\n<li>Verser le lait dans une casserole et faire chauffer \u00e0 feu vif<\/li>\n<li>Battre les 3 jaunes d&rsquo;\u0153ufs avec le sucre en poudre et le sucre vanill\u00e9\u00a0jusqu&rsquo;\u00e0 ce que le m\u00e9lange blanchisse et devienne mousseux<\/li>\n<li>Lorsque le lait bout, versez les \u00be du lait au dessus du m\u00e9lange \u0153ufs-sucre<\/li>\n<li>Fouetter vivement, puis ajouter le reste du lait chaud<\/li>\n<li>Remettre la cr\u00e8me anglaise \u00e0 feu doux \u00e0 l&rsquo;aide d&rsquo;une spatule en formant des 8. Il est important de ne jamais cesser de remuer et de maintenir \u00e0 feu doux pour ne pas faire bouillir la cr\u00e8me anglaise et ne pas faire coaguler les \u0153ufs<\/li>\n<li>Au bout de 10 min environ, la petite mousse blanche pr\u00e9sente au d\u00e9but de la cuisson doit avoir disparu et votre cr\u00e8me doit avoir \u00e9paissi. Verser la cr\u00e8me anglaise dans un plat ou dans des ramequins individuels, faites la refroidir \u00e0 temp\u00e9rature ambiante puis r\u00e9servez-la au frais pendant au moins 3 heures pour la d\u00e9guster avec votre dessert<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients\u00a0: 3 jaunes d\u2019\u0153uf 50 cl de lait entier 60 g de sucre 1 sachet de sucre vanill\u00e9 Pr\u00e9paration\u00a0: Verser le lait dans une casserole et faire chauffer \u00e0 feu&#8230; <a class=\"read-more\" href=\"https:\/\/cuillere.jdiamsss.fr\/?p=133\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":134,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[44,46,45,47,48],"class_list":["post-133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-creme-anglaise","tag-lait","tag-oeufs","tag-sucre","tag-vanille"],"_links":{"self":[{"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=\/wp\/v2\/posts\/133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=133"}],"version-history":[{"count":2,"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=\/wp\/v2\/posts\/133\/revisions"}],"predecessor-version":[{"id":137,"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=\/wp\/v2\/posts\/133\/revisions\/137"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=\/wp\/v2\/media\/134"}],"wp:attachment":[{"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cuillere.jdiamsss.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}