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": "973866abe3534a888658dfa76135ad43",
    "updated": "2025-04-24T15:05:49.332Z",
    "title": "Egg Custard Brûlée",
    "subtitle": null,
    "description": "This egg custard recipe, inspired by a cherished family recipe card from my grandmother's friend Dot, offers a delightful twist on a classic dessert. While egg custard makes a fantastic pie filling, this version stands out with its brûléed top and a touch of pepper.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "whole milk",
          "unsalted butter",
          "eggs",
          "plus 4 teaspoons cane sugar, divided",
          "vanilla extract",
          "nutmeg",
          "scant 1/8 teaspoon cracked black pepper",
          "sea salt flakes"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 325°F (160°C).",
      "Heat the milk in a saucepan over medium-high heat, stirring constantly, until it just begins to boil. This is called scalding the milk.",
      "Remove the saucepan from the heat and stir in the butter.",
      "In a medium bowl, whisk together the eggs and 1/2 cup of sugar.",
      "Gradually temper the egg mixture by whisking in 1/4 cup of the hot milk at a time, ensuring the eggs don't curdle.",
      "Stir in the vanilla extract and nutmeg.",
      "Pour the custard into ramekins or shallow 5-inch brûlée dishes. The custard should be about 1 inch deep.",
      "Place the filled dishes in a baking pan and pour enough hot water into the pan to come halfway up the sides of the ramekins. This creates a water bath.",
      "Bake for 15 to 20 minutes, or until the custard is just set in the center.",
      "Let the custard cool for 30 minutes before removing the ramekins from the water bath.",
      "Sprinkle each custard with 1 teaspoon of cane sugar.",
      "Broil the custards in the oven, watching them carefully, until the sugar caramelizes and forms a brûléed top. This should take approximately 1 minute.",
      "Remove from the oven and immediately sprinkle each custard with a pinch of black pepper and a pinch of sea salt.",
      "Allow the custards to cool at room temperature for 30 minutes.",
      "Refrigerate for at least 1 hour before serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]