Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "157f1f88b0674115ba4071d3b48db0c2",
    "updated": "2025-04-22T23:02:22.319Z",
    "title": "Crème Caramel (Vegan)",
    "subtitle": "A delicious vegan take on the classic crème caramel.",
    "description": "This smooth and creamy vegan crème caramel, also known as flan, is a surprisingly simple yet elegant dessert.",
    "ingredients": [
      {
        "section": "for the caramel",
        "ingredients": [
          "caster (superfine) sugar",
          "water"
        ]
      },
      {
        "section": "for the custard filling",
        "ingredients": [
          "soy or oat cream",
          "vanilla extract",
          "soy milk",
          "cornflour (cornstarch)",
          "maple syrup (or to taste)"
        ]
      },
      {
        "section": "to garnish",
        "ingredients": [
          "fresh mint"
        ]
      }
    ],
    "instructions": [
      "Prepare 5 metal dariole molds or ramekins on a baking sheet.",
      "Begin by making the caramel. Combine the sugar and water in a saucepan over low heat. Allow the sugar to melt and caramelize to an amber color.  Avoid stirring, but gently swirl the pan to ensure even cooking. Exercise caution as the caramel will be extremely hot.",
      "Distribute a few tablespoons of caramel into each mold/ramekin. Allow the caramel to cool and solidify completely at room temperature before preparing the filling.",
      "To create the filling, combine the soy or oat cream and vanilla extract in a saucepan over low heat. Heat until it begins to simmer.",
      "In a separate bowl, whisk together the soy milk, cornflour (cornstarch), and maple syrup until smooth.",
      "Incorporate the cornflour mixture into the simmering cream, stirring constantly until thickened and smooth.  Alternating between a whisk and a spatula can help prevent lumps. The custard should thicken within approximately 5-6 minutes. Remove from heat once thickened.",
      "Carefully spoon the custard into the prepared molds and smooth the tops with the back of a spoon. Cover the tray with cling film (plastic wrap) and refrigerate for at least 6 hours to set.",
      "To serve, gently invert each crème caramel onto a plate and garnish with fresh mint."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Exercise caution when working with the hot caramel."
  }
]