Cream caramel is one of the great transformations of three such simple and familiar products - eggs, sugar and milk or cream. From the sweet egg-milk base, custard, you can get ice cream, pastry cream for eclairs, mousse, cheesecake and soufflé. If you bake the kustrad in a water bath, you get a crème brulee. Or cream caramel.
It is necessary
-
- Caramel
- 50 grams of sugar
- 2 tablespoons lemon juice
- Bush
- 2 large chicken eggs
- 250 milliliters of milk
- 50 grams of sugar
- 1 vial of vanilla extract
- Butter
- to grease the tins
- Caramel saucepan
- 4 ceramic baking dishes (ramekins)
- Large baking dish or high baking sheet
Instructions
Step 1
Cream caramel is prepared 24 hours before serving.
First, the caramel is prepared. Sugar mixed with lemon juice is heated over low heat. When the sugar begins to dissolve and darken, gently move the pan so that the resulting syrup "erodes" the grains that have not melted. The caramel is ready when all the sugar has dissolved and the syrup has acquired a golden honey hue.
Step 2
Pour caramel into pre-oiled molds so that it covers the entire bottom with an even thin layer.
Step 3
Divide the sugar intended for the cream in half. Beat eggs and vanilla extract with one half. Add the other to the milk, warmed up over low heat, without bringing to a boil. Once the sugar in the milk has dissolved, remove from heat and gently add to the beaten eggs.
Step 4
Arrange the resulting custard in molds.
Step 5
Pour warm water into a large mold so that it reaches the middle of the small molds. Put the cream in an oven preheated to 175 degrees Celsius. Bake for about 25 minutes. The finished cream caramel is considered when the edges are already baked, but the middle remains tender, "trembling".
Step 6
Cool the cream caramel and put in the refrigerator for a day.
Step 7
Before serving, draw a sharp knife along the edge of the molds and turn the dessert onto a saucer. Can be garnished with fresh berries and mint leaves.
