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Crème caramel

by Ada Parisi
5 min read
Creme caramel, ricetta originale

Crème caramel, original French recipe taken from one of Luca Montersino's recipe books, so good that you will do it and you will do it again very often. As I have already mentioned how much i like desserts: pudding, Panna cotta, mousse and obviously crème caramel. I wanted to experiment this dessert in the version of pastry chef Luca Montersino. Actually, Montersino turned it into a charming mignon pastry, while I've limited myself to run the recipe and prepare it in the traditional mold.

But I have been able to give up the caramel glaze of its mignon, and I glazed the top of the dessert. The result is a sweet soft but compact, that has what I consider the main drawback of these cakes: i.e., a strong taste of egg. Is’ the only dessert of this kind that I loved. I recommend, serve it cold and you'll see what happened. To give an original touch to this dessert, try the CREME CARAMEL MANDARIN when this fruit is in season: for me it's unsurpassed.

And if you like spoon cakes you absolutely have to take a look at all my RECIPES DESSERT SPOON, And now I wish you good day.

Creme caramel, original recipe

Creme caramel, ricetta originale

CARAMEL CREAMs

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

500 milliliters of fresh whole milk

4 eggs

125 grams of extra fine granulated sugar

a vanilla bourbon

  • FOR THE CARAMEL

4 tablespoons granulated sugar

3 tablespoons water

  • FOR THE CARAMEL ICING

100 grams caster sugar

100 grams of boiling water

5 grams of thickener agar aga

 

Procedure

For the caramel, put the sugar and water in a saucepan and stir over medium heat until you get a golden caramel, not too dark otherwise it will become bitter. Pour it on the bottom of stencils.

For the caramel frosting, prepare the caramel by putting boiling water and sugar in a saucepan and cook until you get a blond caramel (If too thick add more hot water), then add the agar agar stirring carefully. Allow to cool and store in the refrigerator until the moment you'll use it for frosting the creme caramel.

Preheat the oven to 140 degrees static. Put the milk in a saucepan, sugar, the seeds of the vanilla bourbon (don't waste the Berry, put it in sugar to get a fabulous vanilla sugar!). Heat the milk but without bringing to the boil. Meanwhile, untie the eggs in a bowl using a fork or a whisk by hand and add sugar. Pour the hot milk flush on eggs, always beating with a whisk, until you won't have gotten a homogeneous mixture.

Pour the mixture into the molds and cook for seventy minutes in a water bath, inside a baking tray containing water, so that the level reaches about three-quarters of the height of the molds. Check that the crème caramel is hard before you pull it out of the oven; otherwise, continue cooking for a few more minutes. Remove from oven and allow to cool first at room temperature and then into the refrigerator for at least two hours. Serve the crème caramel irrorandolo with caramel frosting.

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