R\u00e9dacteur CocoE<\/p>\n\n\n\n
Nombre de parts: 4
Temps de pr\u00e9paration: 20 minutes
Temps de cuisson: 40 minutes<\/p>\n\n\n\n
Ingr\u00e9dients:<\/strong> Pr\u00e9paration:<\/strong> Beurrer le fond de 6 petits moules et saupoudrer de parmesan.<\/p>\n\n\n\n Faire fondre le beurre dans une grande casserole sur feu doux, puis y mettre les \u00e9pinards. Mettre 2 jaunes d’\u0153ufs dans un bol, ainsi que 2 \u0153ufs entiers, la cr\u00e8me. Battre le tout.<\/p>\n\n\n\n Verser la pr\u00e9paration dans la casserole d’\u00e9pinards . M\u00e9langer et assaisonner.<\/p>\n\n\n\n R\u00e9partir dans les moules et faire cuire au bain-marie de 30 \u00e0 35 minutes. Notes:<\/strong> R\u00e9dacteur CocoE Nombre de parts: 4Temps de pr\u00e9paration: 20 minutesTemps de cuisson: 40 minutes Ingr\u00e9dients:beurre et parmesan pour le moule125 gr de beurre250 gr d’\u00e9pinards4 \u0153ufs15 cl de cr\u00e8me fra\u00eechenoix de muscade r\u00e2p\u00e9esel et poivre Pr\u00e9paration:Pr\u00e9chauffer le four \u00e0 160\u00b0C. … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[21],"tags":[],"class_list":["post-4953","post","type-post","status-publish","format-standard","hentry","category-entrees-chaudes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4953","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=4953"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4953\/revisions"}],"predecessor-version":[{"id":4954,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4953\/revisions\/4954"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
beurre et parmesan pour le moule
125 gr de beurre
250 gr d’\u00e9pinards
4 \u0153ufs
15 cl de cr\u00e8me fra\u00eeche
noix de muscade r\u00e2p\u00e9e
sel et poivre<\/p>\n\n\n\n
Pr\u00e9chauffer le four \u00e0 160\u00b0C. Th5\/6.<\/p>\n\n\n\n
Couvrir et laisser cuire 3 \u00e0 4 minutes.<\/p>\n\n\n\n
(Il faut que la surface de la timbale soit ferme en surface)<\/p>\n\n\n\n
Les timbales peuvent \u00eatre servies chaudes ou froides.
Dans ce dernier cas, laisser refroidir \u00e0 temp\u00e9rature ambiante puis avec une lame de couteau d\u00e9tacher les bords et retourner d\u00e9licatement sur un plat<\/p>\n","protected":false},"excerpt":{"rendered":"