Italian Creme Caramel
The Creme Caramel is a must of international cuisine that can not miss in your cookbook of desserts.
Spread around the world that go by different names to Flan Caramel Custard , this is a sweet uncertain origins . Who says that it is the French , whom the Portuguese , who Mexican . What is certain is that it is a really sweet unmistakable taste for caramel that his appearance so characteristic .
It ' a very sweet scenic : the intense color and the caramel fluid that falls on its walls , making it perfect for even the more sophisticated occasions . Can be made in both single-dose and molds in a mold large ( such as that of the donut .
(For 8 people)
- 1 lt . milk
- 1 vanilla pod
- 5 cl water
- 200 gr. sugar
- 6 whole eggs
- 250 gr. Powdered sugar
MAKING THE CREAM CARAMEL
Pour the milk into a saucepan with the vanilla pod cut in half length-wise and bring slowly to a boil.
Pour the water into a saucepan with the sugar and bring to a boil over low heat , stirring constantly .
When the caramel turns light brown turn off the heat and pour the caramel into the molds .
Level the caramel into the molds until it is warm.
Break the eggs into a bowl.
Add the powdered sugar to rain.
Whisk the eggs and sugar with a whisk.
After the milk has boiled remove the pod and strain it to remove the vanilla seeds .
Combine the warm milk to the egg mixture .
Put the ramekins in a baking dish and fill it with boiling water up to a third of the molds .
Bake at 180 degrees for 25-30 minutes until the cream is frozen solid .
Put the ramekins in the refrigerator for at least 4 hours.
Before serving off the cream from the mold with a knife and "ribaltalo" helping you on a plate.
The caramel tends to solidify and darken very quickly , then turn off the heat just takes a bit of color.
Do not be impatient , respects cooking long and slow otherwise will have the taste of an omelette !
If you love vanilla , you can double the quantity, the Creme Caramel will have a ' more intense aroma .
Powered by Blogger.