Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f91d336842934271b0f0a107d8b3951f",
    "updated": "2025-04-24T02:00:53.459Z",
    "title": "Vegan Crème Brûlée Tartlets",
    "subtitle": "A vegan adaptation of the classic crème brûlée, presented in a delightful tart format. The creamy filling complements the crisp pastry perfectly.",
    "description": null,
    "ingredients": [
      {
        "section": "FOR THE PASTRY",
        "ingredients": [
          "cups) plain (all-purpose) flour",
          "icing (confectioner's) sugar",
          "salt",
          "ground cinnamon",
          "cup) vegan spread",
          "about 2 tbsp almond milk"
        ]
      },
      {
        "section": "FOR THE GLAZE",
        "ingredients": [
          "maple syrup",
          "vegetable oil"
        ]
      },
      {
        "section": "FOR THE CRÈME BRÛLÉE FILLING",
        "ingredients": [
          "tin coconut milk",
          "vanilla pod, seeds scraped out",
          "almond milk",
          "cornflour (cornstarch)",
          "icing (confectioner's) sugar",
          "caster (superfine) sugar, to finish"
        ]
      }
    ],
    "instructions": [
      "In a mixing bowl, combine the flour, sugar, salt, and cinnamon.",
      "Using your fingertips, rub the vegan spread into the dry ingredients until the mixture resembles breadcrumbs.",
      "Gradually add almond milk, mixing until a dough forms and all dry ingredients are incorporated.",
      "Knead the dough lightly for 2 minutes, wrap it in plastic wrap, and chill in the freezer for 25 minutes.",
      "Preheat oven to 180°C (350°F) and grease six 10cm (4in) loose-bottomed tartlet tins.",
      "Roll out the chilled dough on a sheet of parchment paper to approximately 3mm thickness. This simplifies transferring the dough to the tart tins.",
      "Carefully line the tart tins with the pastry, pressing it gently into the corners and edges. Trim any excess pastry.",
      "Cut six circles of parchment paper and place them over the pastry in each tin. Fill with baking beans.",
      "Place the tins on a baking sheet and blind bake for 6 minutes. Remove the beans and paper, and bake for another 6 minutes, or until golden brown.",
      "Remove the tartlets from the oven.",
      "Whisk together the maple syrup and vegetable oil in a small bowl to create the glaze. Brush the glaze onto the baked pastry cases.",
      "Return the tartlets to the oven for 3 minutes. The glaze prevents the pastry from becoming soggy.",
      "After 3 minutes, remove the tartlets from the oven and let them cool in the tins for 5 minutes before carefully transferring them to a wire rack to cool completely.",
      "For the filling, gently heat the coconut milk, vanilla pod, and seeds in a saucepan over low heat.",
      "In a separate bowl, whisk together the almond milk, cornflour, and icing sugar.",
      "Pour the almond milk mixture into the warm coconut milk, whisking constantly over low heat until thickened (about 4 minutes).",
      "Remove the vanilla pod.",
      "Carefully pour the custard into the cooled tart shells.",
      "Cover each tartlet with plastic wrap, ensuring the wrap touches the custard surface to prevent a skin from forming. Chill for at least an hour, or until set.",
      "Just before serving, remove the plastic wrap and sprinkle each tartlet with a tablespoon of caster sugar.",
      "Caramelize the sugar using a blowtorch or under a hot grill for approximately 4 minutes."
    ],
    "notes_ingredients": "If you don't have tartlet tins, you can bake the crème brûlée in ramekins.",
    "notes_instructions": null
  }
]