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": "d29b98abb86a4fee938ad0ccb04a3b1d",
    "updated": "2025-04-24T11:31:57.401Z",
    "title": "Carrot Pie with a Pecan Crust",
    "subtitle": null,
    "description": "Carrots offer a surprising versatility in cooking, enjoyable in everything from salads and pickles to grilled dishes and even cakes. This recipe explores their potential in a pie filling. The result is a soft, delicate pie with a texture similar to pumpkin pie, though perhaps less firm. The distinct carrot flavor shines through, balanced by a purposeful restraint on sweetness. The pecan crust adds a welcome layer of richness.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "carrots (about 6 large), trimmed, peeled, and cut into (25.4 mm) chunks",
          "kosher salt",
          "sugar",
          "heavy cream or crème fraîche",
          "unsalted butter",
          "eggs",
          "egg yolk",
          "pecan dough"
        ]
      }
    ],
    "instructions": [
      "Place the carrots in a large saucepan, cover with water, add 2 teaspoons of salt, and bring to a boil.",
      "Reduce the heat to maintain a gentle boil and cook the carrots until tender, approximately 20 to 35 minutes, depending on their size and maturity.",
      "Drain the carrots thoroughly and transfer them to a blender.",
      "Combine the sugar and ¼ cup of water in the saucepan. Stir to moisten the sugar and cook over medium-high heat, swirling the pan occasionally but avoiding stirring, until the sugar syrup reaches a dark amber color and develops a distinct caramel aroma, about 5 to 6 minutes.",
      "Exercise caution as the caramel will be extremely hot.",
      "Carefully pour ¼ cup of cream into the hot caramel (expect some splattering) and whisk until smooth.",
      "Add the butter and a pinch of salt to the caramel mixture.",
      "Pour the caramel sauce into the blender with the cooked carrots.",
      "Add the remaining 1½ cups of cream, the whole eggs (crack each egg into a separate bowl first to prevent any shell fragments from entering the mixture), and the egg yolk to the blender.",
      "Blend on high speed until the filling is completely smooth.",
      "Set the filling aside while you prepare the pie crust.",
      "Lightly flour a work surface and roll out the pecan dough into a 14-inch circle.",
      "Carefully wrap the dough around your rolling pin, transfer it over a 9-inch pie plate, and gently unroll it into the plate, letting it drape into the corners without stretching.",
      "Fold the excess pastry under itself to create a thick, even edge.",
      "Crimp the edges of the crust using your fingers.",
      "Chill the pie shell for 30 minutes in the freezer or 1 hour in the refrigerator.",
      "Preheat the oven to 400°F.",
      "Line the chilled pie shell with foil or parchment paper and fill with dried rice or beans for baking weights.",
      "If using foil, fold the edges towards the center to prevent it from sticking to the pastry.",
      "Blind bake the crust for about 10 minutes, or until the edges are puffed and lightly browned.",
      "Reduce the oven temperature to 325°F.",
      "Carefully remove the foil and weights and bake for an additional 20 minutes to dry the bottom of the crust.",
      "Monitor the crust's edges and reduce the oven temperature to 300°F if they begin to brown too quickly.",
      "Pour the carrot filling into the partially baked crust and bake at 325°F until the filling is set, approximately 1 hour. The filling will still be soft, but the top will have puffed slightly, and the center will jiggle slightly rather than appearing liquid.",
      "Allow the pie to cool completely before slicing and serving.",
      "This pie is a delicious breakfast option."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]