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Creme caramel recipe by of 13-03-2014 [Updated on 13-03-2014]
Although I really love creme caramel and despite being one of the most famous spoon desserts, I had never tried to make it, then my sister started to bring some small pre-packaged creme caramel and Elisa loved it, so I decided to prepare them myself and let her taste mine, luckily she liked them so I have one more excuse to prepare them again. The recipe is very simple even if the waiting times are a bit long, next time I will prepare the creme caramel the day before for the next one so as to make them firm well and take more flavor. That's all for today, despite trying to fight it in all possible ways, the flu does not want to leave my body and for this week I don't think I can even make the video recipe, and oh well, it will pass sooner or later;) I leave you to the recipe and I wish you a good day, kisses.
How to make creme caramel
Simmer the milk together with a vanilla pod, then remove from heat and leave to infuse for 30 minutes
In a bowl, beat the eggs with the sugar
Then filter the milk by removing the vanilla bean and pour it into the egg mixture
Mix everything well, then filter it again.
Prepare the caramel by dissolving the sugar with a tablespoon of water in a thick-bottomed saucepan
stir continuously until, boiling, it becomes caramel
Pour the caramel over the base of the molds
Place the molds in a pan. Now pour the egg mixture on the caramel base. Add boiling water to the pan that covers the molds for half of their height
Place in the oven and cook the Crème Caramel at 160 ° for about 50 minutes. When the cream has solidified, remove the molds from the oven and let it cool to room temperature.
Now put in the refrigerator to harden for at least 4 hours.
Then turn the creme caramel over onto a serving dish and serve.