{"id":1065,"date":"2023-03-15T08:14:39","date_gmt":"2023-03-15T07:14:39","guid":{"rendered":"https:\/\/guimard.eu\/?page_id=1065"},"modified":"2024-03-25T07:55:40","modified_gmt":"2024-03-25T06:55:40","slug":"creme-aux-oeufs","status":"publish","type":"page","link":"https:\/\/guimard.eu\/index.php\/creme-aux-oeufs\/","title":{"rendered":"Cr\u00eame aux \u0153ufs"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>500 Ml de lait <em>(Entier si possible)<\/em><\/li>\n\n\n\n<li>500 Ml de cr\u00eame liquide<\/li>\n\n\n\n<li>160 Gr de sucre<\/li>\n\n\n\n<li>4 jaunes d&rsquo;oeufs<\/li>\n\n\n\n<li>3 \u0153ufs entiers<\/li>\n\n\n\n<li>2 gousses de vanille<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Pr\u00e9paration<\/h2>\n\n\n\n<p>Dans une casserole<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mettre le lait, la cr\u00eame, le sucre et la vanille<\/li>\n\n\n\n<li>Fait chauffer, puis arr\u00eater juste avant l&rsquo;\u00e9bulition<\/li>\n<\/ol>\n\n\n\n<p>Pendant ce temps<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Mettre dans un saladier les 4 jaunes et les 3 oeufs complets<\/li>\n\n\n\n<li>Les battre en omelette<\/li>\n\n\n\n<li>Verser le contenu de la casserole en plusieurs fois en m\u00e9langeant pour que les \u0153ufs ne cuisent pas. <\/li>\n\n\n\n<li>Une fois bien m\u00e9lang\u00e9, verser dans des ramequins, <em>(environ 9 \u00e0 10)<\/em>.<\/li>\n\n\n\n<li>Placer les ramequins sur une plaque allant au four. Pas de cuisson au bien marie<\/li>\n\n\n\n<li>Mettre dans le four, puis allumer \u00e0 120\u00b0 pour un d\u00e9part \u00e0 froid pendant 20 minutes<\/li>\n\n\n\n<li>Prolonger la cuisson \u00e0 180\u00b0 pendant 10 minutes<\/li>\n\n\n\n<li>Prolonger une derni\u00e8re fois \u00e0 210 \u00b0 pendant 5 minutes<\/li>\n\n\n\n<li>Laisser les refroidir<\/li>\n\n\n\n<li>Une fois refroidi, placer plusieurs heures au r\u00e9frig\u00e9rateur avant de servir.<\/li>\n<\/ol>\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"http:\/\/guimard.eu\/\">Accueil<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients Pr\u00e9paration Dans une casserole Pendant ce temps<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"class_list":["post-1065","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/1065","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1065"}],"version-history":[{"count":2,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/1065\/revisions"}],"predecessor-version":[{"id":1174,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/1065\/revisions\/1174"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1065"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}