{"id":10536,"date":"2010-01-23T12:11:08","date_gmt":"2010-01-23T17:11:08","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=10536"},"modified":"2010-01-23T12:11:08","modified_gmt":"2010-01-23T17:11:08","slug":"green-tea-creme-brulee-with-black-beans%e9%bb%92%e8%b1%86%e5%85%a5%e3%82%8a%e6%8a%b9%e8%8c%b6%e9%a2%a8%e5%91%b3%e3%82%af%e3%83%ac%e3%83%a0%e3%83%96%e3%83%aa%e3%83%a5%e3%83%ac","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=10536&lang=en","title":{"rendered":"Green Tea Creme Brulee with Black Beans
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Green Tea Creme Brulee with Black Beans<\/strong>
\nJanuary 17, 2010<\/em><\/p>\n

Creme brulee is one of my favorite desserts, and I always enjoy experimenting by adding different flavors to it. Green tea flavor was actually a hit for me. The sweetness of the creme brulee seemed somewhat balanced with the slight bitterness of the green tea. I also added black beans (soaked in syrup) to add some interesting texture. <\/p>\n

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Green Tea Creme Brulee with Black Beans January 17, 2010 Creme brulee is one of my favorite desserts, and I always enjoy experimenting by adding different flavors to it. Green tea flavor was actually a hit for me. The sweetness of the creme brulee seemed somewhat balanced with the slight bitterness of the green tea. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-10536","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10536"}],"version-history":[{"count":27,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10536\/revisions"}],"predecessor-version":[{"id":10631,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/10536\/revisions\/10631"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}