I knew this recipe since my childhood under the name creme brulee. I was surprised to find out later that its name is actually creme caramel. No matter the name, the taste is unforgettable.
Ingredients:
- 1l milk
- 8 eggs
- 1 tablespoon of all-purpose flour
- 6 tablespoons of sugar + 10 more to caramelize
- 1/2 vanilla bean or 1 tablespoon of vanilla essence.
Directions:
- Heat the sugar (the 10 tablespoons) until becomes a golden liquid, taking care not to burn it.
- Pour the caramelized sugar on the bottom of the ramekins (heat proof).
- Bring the milk with vanilla to simmer and let it cool.
- Beat the eggs with sugar, add the flour and pour the cold milk little by little and mix well.
- Pour the composition into the ramekins.
- Put the ramekins into a tray and fill with water around the ramekins.
- Put them in the oven for 45 min at 150ºC.
- Let them cool, use a knife to separate the creme from the ramekin's wall and turn them on plates.
Note: If you do not use small ramekins you can bake the entire composition in a metallic pan. The only difference is that the baking time should be extended to 1 hour and the temperature increased to 170ºC. You may also reduce the sugar that caramelize in the pan from 10 to 8 tablespoons.
0 comments:
Post a Comment