An elegant and delicate French dessert in the classic version can be found only with caramel. In this case, the delicious creamy caramel is cooked in red wine with prunes.
It is necessary
- For caramel:
- - 80 g of sugar;
- - 2 tablespoons of water;
- For the cream:
- - 50 g of sugar;
- - 125 ml of milk;
- - 250 ml cream (30%);
- - 1 small vanilla pod;
- - 160 g of egg yolks (from 8 large eggs);
- For plum sauce:
- - 1 carnation;
- - 50 g of sugar;
- - 1 pinch of cinnamon;
- - 200 g of prunes;
- - 300 ml of dry red wine;
- - juice and zest of half a lemon;
Instructions
Step 1
Make caramel. Pour sugar into a hot dry frying pan, cover with water and heat over medium heat until it is completely melted. Boil the syrup over medium heat until golden brown. Lightly grease the fireproof molds (ramekins) with butter. Divide the caramel into 8 small tins. Place in refrigerator.
Step 2
Prepare the cream. Heat the cream and milk with the pulp of the vanilla pod. Bring to a boil, but do not boil. Remove from heat and let it brew for 10 minutes. Mix the egg yolks and sugar thoroughly, but do not whisk. Pour the hot milk mass with vanilla into the egg mixture in a thin stream, stirring constantly.
Step 3
Then pour the egg-milk mixture into tins with chilled caramel. Cover the frames with foil and place in a deep baking sheet filled with hot water to the middle of the molds (preferably almost to the top of the molds). Place the baking sheet with the tins in an oven preheated to 150 ° C for 40 minutes.
Step 4
Prepare the sauce. Combine wine, sugar, spices, juice and lemon zest, bring to a boil. Throw in the chopped plums and simmer until the berries soften and swell. Then remove the plums with a slotted spoon, and boil the rest of the sauce until thick. Then remove from heat, add plums and refrigerate.
Step 5
After removing the tins with cream from the oven, cool and chill in the refrigerator. Before serving, run the tip of a knife along the edge of the molds and tip the contents onto a plate. You can also immerse the ramekin molds in boiling water for a while and tip the cream caramel onto a plate. Pour the sauce over the dessert and garnish with plums.
