All recipes written by Gordon Ramsay
For the crème caramel recipe, bring to a boil 400 g of milk with 200 g of fresh cream and 60 g of sugar, lemon zest and vanilla.
Pour over 4 eggs and 2 egg yolks beaten with 60 g of sugar, stir and let cool. Dissolve 100 g of sugar with 2 tablespoons of water and let it brown; put it in 8 molds, then pour the cream.
Place the molds in a cake tin, fill it with hot water up to half the height of the molds. Bake at 120 ° C for 45 ', then leave it in the oven off for another 10'.
The creme caramel It is a dessert based on milk and eggs, delicate, easy to prepare and very elegant to serve after a meal.
The name is French, but actually this sweet (also known as flan or Portuguese milk), has very ancient origins and it is not born in France. Apparently already Romans they prepared it by sweetening it with honey and it was Christopher Columbus who took it overseas to the conquest of the Americas. So why call it with a French name? Because more recently this dessert has become a regional specialty typical of the city of Tolouse.
Preparing this spoon dessert is very simple.
First of all heat 450 ml of fresh whole milk without bringing it to a boil and soak one vanilla stick.
After about 15 minutes add 150 ml of fresh cream and eliminate the vanilla. For a more fragrant crème caramel, leave the vanilla in infusion for longer.
Separately, beat with a whisk by hand 1 egg yolk, 4 eggs and 120 g of sugar without mounting them. They must not incorporate air.
Add the milk and cream mixture to the eggs using a strainer to remove any lumps.
Then prepare the caramel melting in a saucepan 150 g of sugar and a couple of tablespoons of water. When the sugar has become amber colored, turn off the heat and pour the caramel on the bottom of the mold and on the edges. Let it cool and then add the milk and egg mixture.
Place the mold (or the single-portion molds) inside a baking tin or baking dish filled half its height with boiling water for the bain-marie cooking of the crème caramel.
bake at 140 ° in a static oven for an hour and a half or 180 ° for 50 minutes.
Let it cool for good and then store the cake in the refrigerator for a few hours before turning it out and serving it.
Queso dessert is extraordinary in its simplicity and is very nice to bring to the table for its perfect shape and its soft and delicate consistency.
You can simply garnish it with the caramel that settles on the bottom of the mold or you can enrich it with tufts of whipped cream and fresh fruit.
If you are skilled in sugar processing you can prepare a caramel and give it all the shapes you prefer for very scenic decorations.
Browse the tutorial to discover the 10 rules to make a crème caramel without making a mistake!
First prepare the caramel. Put the brown sugar in a saucepan on the stove, when it is well melted, add the whipped cream to the wire. Remove the saucepan from the heat and add the diced butter, stirring well with a whisk until obtaining a smooth cream.
Then let the caramel warm.
In a large bowl sift the flour with Muscovado sugar and a pinch of powdered licorice. Finally add the caramel cream and knead until you get a well homogeneous mixture.
Let the dough rest in the fridge for about 4 hours.
Remove the dough from the refrigerator and roll it out with a rolling pin on a lightly floured surface, then with a cookie cutter made from biscuits.
Sprinkle the surface with another cane sugar and cook in a preheated oven at 180 degrees for about 15 minutes. Let the caramel cookies cool on a wire rack before serving.
TAGS: Caramel Biscuits Recipe | How to prepare caramel biscuits | Cookies with caramel recipe
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