Crème caramel

  • Προβολές
    11

Crème caramel

Cool and light dessert that is a must for summer. Although we are used to getting it semi-finished from the supermarket, we give you the recipe to make it yourself from the beginning… It is very easy and above all it will have your own signature… you can even make it as a caramel cake. In this case you will use a silicone mold. You can also make caramel ornaments by holding some of the candy and letting it cool by spreading it on the counter or on a metal surface. Good luck…

krema-karamele

Crème caramel

From the award-winning Nana Gaboura executive chef of Catering Athena, in Kozani, Serbia.

 

The article has been published by Sissy Nika and on Emvolos.gr

 

Ingredients

FOR THE CREAM

FOR THE CARAMEL

    Directions

    THE RECIPE IS FOR 10 FORMS. FIRST WE PREPARE THE CARAMEL.

    Step 1

    In a saucepan, we boil the water with the sugar and we add the lemon drops, stirring quickly until the caramel turns dark.

    Step 2

    We remove the pot from the heat and immediately we empty it by distributing the caramel in the forms.

    Step 3

    We let it cool down.

    Step 4

    WE PREPARE THE CREAM. In a saucepan, we heat the milk with the sour cream, sugar and vanilla stick until the temperature reaches 60°C.

    Step 5

    Then empty the entire contents of the pot into the eggs and with a hand blender, we beat them and homogenize the mixture.

    Step 6

    We strain it into a basin and we empty it into the forms.

    Step 7

    We bake in a preheated oven at 150°C in a bain-marie for 40 minutes.

    Step 8

    We take out the forms and we leave them to cool in the fridge for 4 hours.

    Step 9

    To serve, we pass a knife that we have wet around the inner walls of the form and we invert them on a plate.

    You might also like..

    Leave a Review