Light, delicate and sweet cream caramel is the closest relative of such famous desserts as crème brulee and pot de crème. There is nothing superfluous in the classic recipe for this delicacy - only water, milk, eggs and sugar.
It is necessary
-
- Crème Caramel:
- 100 g sugar;
- 50 ml of water;
- 100 g icing sugar;
- 500 ml of milk;
- 4 chicken eggs;
- butter for lubricating molds;
- 6 molds - ramekins.
Instructions
Step 1
For the creamy caramel to reach the desired consistency, it must stand for at least 12 hours in the refrigerator, so start preparing the dessert in advance. In a small skillet, preferably one with a non-stick coating, melt the sugar and water over low heat. While the sugar is dissolving, stir it slowly, as soon as all the crystals are gone and you have a syrup, stop stirring, increase the heat to medium and wait for bubbles on the surface of the syrup. When the water has evaporated and the caramel is thicker and the bubbles are thicker, start rolling the pan to give the syrup an even color. When it becomes a beautiful honey-golden color, turn off the heat, cool slightly and pour into pre-oiled ramekin molds. The caramel should cover the bottom evenly.
Step 2
Break the eggs into a bowl, add the powdered sugar and whisk lightly. No need to whip! Simultaneously bring milk to a boil and remove from heat. Temper the eggs with hot milk - for this, gently pour the liquid into the egg-sugar mixture in a thin stream, stirring constantly. Pour the cream into molds. Cover the frames with foil.
Step 3
Preheat oven to 140C. Place the frames in a baking sheet with hot water. It should reach the middle of the molds. Place the baking sheet in the oven and bake the cream caramel for 15-40 minutes, until tender. The baking time depends on the volume of the molds, the wider and deeper they are, the longer it takes to prepare the cream. The edges of the finished cream have already "grabbed", but the middle is soft and trembles a little. Cool dessert and refrigerate. There he can stand up to 3 days but not less than 12 hours.
Step 4
To serve the cream caramel, carefully circle the inside of the mold with a sharp, warm knife, then place the ramekin upside down on a dessert plate, shake the whole structure sharply, and then remove the mold.
