Ingredients
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FOR 10 FORMS
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FOR THE CREAM
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400 ml Milk
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100 ml sour cream35% fat
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100 gr. granulated sugar
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1 true Vanilla stick
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4 eggs
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FOR THE CARAMEL
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270 gr. granulated sugar
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80 ml water
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2-3 drops of Lemon Juice
Directions
Crème caramel
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
Steps
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1
Done
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First we prepare the caramel.In a saucepan, we boil the water with the sugar and we add the lemon drops, stirring quickly until the caramel turns dark. |
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2
Done
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We remove the pot from the heat and immediately we empty it by distributing the caramel in the forms. |
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3
Done
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We let it cool down. |
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4
Done
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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. |
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5
Done
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Then empty the entire contents of the pot into the eggs and with a hand blender, we beat them and homogenize the mixture. |
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6
Done
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We strain it into a basin and we empty it into the forms. |
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7
Done
40 minutes
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We bake in a preheated oven at 150° C in a bain-marie for 40 minutes. |
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8
Done
4 hours
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We take out the forms and we leave them to cool in the fridge for 4 hours. |
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9
Done
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To serve, we pass a knife that we have wet around the inner walls of the form and we invert them on a plate. The taste… |
