Soft, silky, sweet cream, with its characteristic taste and odor of burnt caramel! Light dessert and as you feel full after a hearty meal, it is hard to resist the challenge.
Simple things easy preparation. Combine eggs, milk, sugar and caramel syrup has as result an irresistible, sweet delicacy.
Crème Caramel, Flan au caramel, Crème dessert au caramel, Crème caramel renversée or creme brulee. French dessert, universally known, is offered at the end of a meal to seal.
Yours!
Simple things easy preparation. Combine eggs, milk, sugar and caramel syrup has as result an irresistible, sweet delicacy.
Crème Caramel, Flan au caramel, Crème dessert au caramel, Crème caramel renversée or creme brulee. French dessert, universally known, is offered at the end of a meal to seal.
Yours!
| work: 30′ | time: 2h:00′ | medium: |
Ingredients (6 servings)
|
Caramel
Caramelized Pistachios (optional)
|
First prepare the caramel. Put a saucepan onto medium heat and add the water and sugar. Let it melt without shuffle. |
When the sugar begins to melt and darkens slightly, shake the pan circular holding it by the handle. Do not use a spoon. |
When the caramel get deep dark color but is fluid, and starts to smell burnt, remove from the fire. Pour the caramel in oven proof round form Ø20cm × Y8cm (Ø7.9" × Y3.1"). Catch the form and turn circular to spread the caramel at the walls at a height 2-3cm (~1"). We leave aside for a while. |
To make the custard cream, heat the milk and sour cream in a saucepan, up to ~80°C (~176°F), without boil. Add the vanilla and sugar to melt. Stir and remove from fire to cool slightly. |
In a bowl, beat the eggs with the salt with a whisk, to mix the yolks with the whites. |
Within the beaten eggs add half of the cooked mixture of milk, to assimilate temperatures. Stir to homogenize the ingredients. |
Turn the egg mixture to the saucepan, which has left the remaining half of the milk mixture. Mix. |
Carefully pour the custard cream in the ovenproof form, in which we spread the caramel, passing it through a sieve. The cream is very watery, will coagulate during baking. |
Put the form in a larger pan, which is filled with warm water to cover ⅔ of the height of the ovenproof form (bain-marie). Be careful not to spill water into the cream. Bake in preheated oven with air at 180°C (356°F, Gas 4.2) for 30′-35′. |
Test with a wooden skewer/ straw in the center of the cream to come out clear. Remove the form from the oven and leave it up on a rack to cool completely. When cool, refrigerate for an hour. Apply, blanketing it with a serving platter and with a sudden movement invert. |
Hand out spoons to our friends and immerse them in the heart of the cream and dunking as much liquid caramel sauce you can.Apotheosis!
The cream after one hour in the refrigerator has been detached from the form. If not, pass a knife blade between the cream and the walls of the form.
We can divide the caramel and cream into 6 individual bowls. It is much easier to consume, without having to turn it out.
If we caramelize few pistachios we can decorate the cream. Combine perfectly!
Author Zambia G. Sifaki
