This recipe will tell you “How to make a Creme Caramel dessert”. Recipe with step-by-step steps for making caramel cream and photos.
Cream caramel
(also known as Portuguese milk) has a French name - Creme caramel … This is a well-known simple and at the same time delicious pudding. His first old recipe, which dates back to ancient Rome, was prepared as not sweet, but pleasant and aromatic cream, which was later sweetened with honey. Cream caramel (and all its varieties) is very well known and popular in the Romanesque countries, especially in Mexico, where it is widely distributed and excellently prepared. Its French name "Creme Caramel" comes from the fact that its tradition in cooking has been strong lately. rooted in the south of France, especially in the city of Toulouse (Toulouse).
- Caloric content per 100 g - 146 kcal.
- Servings - 6
- Cooking time - 1 hour 20 minutes
Ingredients:
- Milk (fresh whole) - 450 ml
- Eggs - 4 pcs. + 1 egg yolk
- Vanilla - 1/2 pod or 1 sachet
- Sugar - 270 grams
- Fresh cream - 150 ml
- Water - 4 tablespoons
Preparation of cream caramel:
Step 1
Pour milk into a saucepan and place 1/2 vanilla pod in it. Put on the stove and bring to a boil, then remove from heat and leave to infuse for half an hour. Note: if there are no vanilla pods, then just boil the milk.
Step 2
In a bowl, beat eggs, cream and sugar. Note: if you do not have vanilla pods, then whisk our vanilla in a bag right there too).
Step 3
We take out the vanilla pod from the milk and strain it well through a sieve.
Step 4
Mix the milk and beaten eggs, slowly pouring in and stirring with a broom.
Step 5-6
Prepare caramel by melting sugar in a small saucepan (preferably with a thick bottom).
Step 7
Stirring sugar constantly, bring to a boil and then cook over low heat until it forms a golden color and becomes caramelized (if you want to make the caramel more liquid, you can add 3-4 tablespoons of water with sugar).
Step 8
As our caramel is cooked, pour it into the chosen mold so that it covers the bottom of the mold.
Step 9
Next, pour the previously obtained egg and milk mixture into the caramel.
Step 10
Preheat ovens to about 170-180 °. Place the molds in a baking dish and pour boiled water into it, cover about one third of the mold with it.
Step 11
Cook the cream caramel in the oven in a water bath for 50 minutes, and when the cream is hardened, remove the molds from the oven and let the Creme Caramel cool at room temperature, and then place them in the refrigerator for at least 4 hours.
Step 12
When serving, the cream caramel must be pulled out of the molds, gently pushing it off with a knife and turning it over on a plate, let it fall out gently so as not to gut it. Now you can enjoy your prepared dessert!
