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": "815f234d9a024ccd8e22cc1e63cea6bd",
    "updated": "2025-04-23T10:12:46.204Z",
    "title": "Pots de Crème",
    "subtitle": "Keto Option",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "heavy cream (or full-fat coconut milk if dairy-free)",
          "unsweetened cashew milk (or hemp milk if nut-free)",
          "unsweetened chocolate, finely chopped",
          "egg yolks",
          "swerve confectioners'-style sweetener or equivalent amount of liquid or powdered sweetener",
          "seeds scraped from 1 vanilla bean (about 8 inches long), or vanilla extract",
          "fine sea salt"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 325°F.",
      "In a saucepan, combine the heavy cream and cashew milk. Heat over medium-high heat until it begins to simmer.",
      "Remove the saucepan from the heat and immediately whisk in the finely chopped chocolate.",
      "Allow the mixture to rest for 2 minutes, then whisk until smooth and fully incorporated.",
      "In a separate bowl, whisk together the egg yolks, sweetener, vanilla, and salt.",
      "Gradually pour the egg yolk mixture into the chocolate mixture, whisking constantly to prevent the eggs from curdling.",
      "Grease six 4-ounce ramekins. Divide the chocolate mixture evenly among them.",
      "Place the ramekins in an 11x9 inch baking dish.",
      "Pour hot water into the baking dish until it reaches two-thirds of the way up the sides of the ramekins.",
      "Bake for 30 minutes. The custard is ready when the edges are set and the center jiggles slightly when the pan is shaken.",
      "Remove the baking dish from the oven, but leave the ramekins in the hot water bath for 5 minutes.",
      "After 5 minutes, remove the ramekins from the water bath and allow them to cool completely on a wire rack.",
      "Cover the ramekins and refrigerate for at least 2 hours, or preferably overnight.",
      "These custards can be stored in the refrigerator, tightly covered, for up to 5 days.",
      "Do not freeze."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]