Creme caramel

The doses indicated need for six stencils 16 cl capacity each.

Prepare the caramel.

You heat the sugar in a saucepan.

When it starts to melt, you begin to mix with a wooden spoon.

You have to stir slowly and constantly.

When the sugar has melted, add at once the water, stir, then pour a little caramel sauce prepared in each of six stencils, you have slightly greased with oil.

The caramel can be heated with a little water, and served separately, as the accompanying sauce.

Prepare the cream.

Boil the milk in a saucepan together inside the stick of vanilla.

In a bowl mix the egg yolks and whole eggs with sugar until mixture is soft and smooth, but not mounted.

Add milk gradually, stirring to mix well.

Pass the cream through a sieve, spread it in ramekins and place in a baking pan filled with water.

Cook the Creme caramel in a Bain-Marie in the oven is already hot (180 degrees) for 20 minutes; the water temperature must be at 80 degrees.

Spent the time indicated, let cool desserts in ramekins, then gently remove the cream from the walls of the containers with the tip of a knife and put the Creme caramel on individual dishes.

The Creme caramel, drafted once on the plate, it should be served immediately, to appreciate fully the characteristics.

The caramel that covered the bottom of the stencils remain on the surface of the cake, which can be accompanied with another caramel.

Of course, the Creme caramel can be prepared, as well as in traditional stencils to cone frustum, even in moulds of different form, on condition that they have a flat bottom, which form a regular layer of caramel.

---ADVICE.

This famous dessert is prepared with almost the same ingredients of crème anglaise, but used in different proportions.

In addition the mixture obtained is put into a mold and baked in the oven in a Bain-Marie.

The texture of the cake, which is soft and hard, is ensured by the use of egg whites, which instead in crème anglaise are strictly prohibited.

Cooking takes place generally in small portion molds shaped like a truncated cone, lined with caramel, put in a large bowl filled with water (minding that this gets to about 2 cm from the edge) to be placed on the Middle grid oven (180 degrees).

Cooking time is about 20 minutes, then let cool to room temperature, and then refrigerate before serving.

The traditional Creme caramel can be varied at will, creating different desserts by adding other ingredients to the base cream, such as coffee, chocolate, chopped dried fruit or liqueurs.

Also, instead of caramel, it is possible to use as a garnish of fresh fruit or fruit sauces.