{"id":659,"date":"2012-03-20T20:36:18","date_gmt":"2012-03-20T20:36:18","guid":{"rendered":"http:\/\/blogs.xs4all.co.uk\/tablefortwo\/?p=659"},"modified":"2012-03-20T20:36:18","modified_gmt":"2012-03-20T20:36:18","slug":"green-tea-creme-brulee","status":"publish","type":"post","link":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2012\/03\/20\/green-tea-creme-brulee\/","title":{"rendered":"Green tea creme brulee."},"content":{"rendered":"<p>I consider it a\u00a0 success, Florian however, grrrrrr, says if it was a classic one, vanilla flavoured, not the green tea, it would be great. :- \/<\/p>\n<p>I used 150 ml of double cream, 50 g of sugar and 3 egg yolks. I also infused about 30ml of milk with 3 tsp of macha powder and added it to the cream. I creamed the egg yolks with sugar until lovely, thick and pale and kept on whipping while slowly adding the infused cream. I then baked the brulees in bain marie for 40 minutes in 150 degrees, gas 2.\u00a0 Yes, I admit, the sugar work is not astounding, but I&#8217;m pleased, with the taste and overall. 8.5 out of 10. Yeah. \ud83d\ude42<\/p>\n<p><a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2012\/03\/DSC_2882.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-660\" src=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/files\/2012\/03\/DSC_2882.jpg\" alt=\"\" width=\"448\" height=\"300\" \/><\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>I consider it a\u00a0 success, Florian however, grrrrrr, says if it was a classic one, vanilla flavoured, not the green tea, it would be great. :- \/ I used 150 ml of double cream, 50 g of sugar and 3 egg yolks. I also infused about 30ml of milk with 3 tsp of macha powder &hellip; <a href=\"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/2012\/03\/20\/green-tea-creme-brulee\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Green tea creme brulee.<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-659","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/comments?post=659"}],"version-history":[{"count":1,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/659\/revisions"}],"predecessor-version":[{"id":661,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/posts\/659\/revisions\/661"}],"wp:attachment":[{"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/media?parent=659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/categories?post=659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.xs4all.co.uk\/tablefortwo\/wp-json\/wp\/v2\/tags?post=659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}