Creme caramel (4)
Instructions
Put to boil the milk with the vanilla stick.
Beat the whole eggs and yolks, working with added sugar a little at a time.
Finally pour over the milk.
Mix well and filter through a dense sieve.
To prepare the caramel use a copper polsonetto; put the sugar and cook over low heat stirring with spatula.
When colorisce and begins to ' smoke ' sprinkle with a few tablespoons of cold water.
Must become darker and increase in volume.
Turn off the heat, stir again for a moment.
Place empty and dry mould (or moulds if you want to make individual servings) a few tablespoons of caramel and pour over the cream previously prepared and still hot.
Place the mold in another vessel containing hot water.
Cook in a double boiler, furnace, moderate heat for 20 minutes.
No bath water must never boil.
Let cool before toppling the mold and serve.
Time: 50 minutes.
Ingredients and dosing for 4 persons
- For the cream:
- 40 cl of milk
- 2 whole eggs
- 3 egg yolks
- 150 g of sugar
- 1 bit of vanilla (vanilla)
- For the caramel:
- 200 g of granulated sugar