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'.
10 simple points to keep in mind if you want to prepare this extraordinary dessert
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.
The crème caramel recipe
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.
How to serve crème caramel
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!
To Amélie Poulain they like simple things. Bounce the pebbles along the Saint-Martin Canal, put your hand in a bag full of vegetables and, above all, break the crust of the crème brûlée with the spoon. The "burnt cream", in fact, is its favorite dessert as well as a symbol of Fabulous world of Amélie, the masterpiece of Jean-Pierre Jeunet of 2001 that tells the adventures of a young maid of Montmartre, of a good soul that seeks only to make others happy.
The first trace of the crème brûlée in history dates back to the end of the seventeenth century, documented in a French cookbook. In the first nomenclature it seems that the sweet, to the detriment of what seems, is not of French origin, but English. In fact, in the recipe book, the cream is called "crème anglaise", an English cream, suggesting a paternity of British origin. The sweet, in England, is mainly associated with the tradition of Trinity College of Cambridge that, since 1979, prepares it by imprinting, on the crust, the coat of arms of the school, forged with a special red-hot iron. A common mistake, then, is to confuse the crème brûlée with the Catalan cream that, unlike the first, is prepared on the stove and not cooked in a bain-marie. Another difference is the use of cream, which the Catalan cream replaces with a whole milk with a fat percentage of 3.5%.
The crème brûlée does not need too flaccid preparation. First of all, to cook it you need 6 egg yolks, 3 tablespoons of sugar, a lemon peel, 600 ml of cream and 6 tablespoons of brown sugar. After having beaten the reds with the sugar in order to obtain a white cream, bring the cream to a boil for about 30 seconds and then add it to the previously whipped yolks. Then pour the cream into a clean pot, adding the yellow part of the lemon peel and then bring it to a boil, making sure that you do not stop stirring until the cream has thickened. Once the lemon is removed, pour the mixture into the appropriate earthenware bowls or into a round baking dish, and allow to cool for at least 6 hours. Two hours before serving, sprinkle with brown sugar, which you will caramelize with the appropriate round iron. In the absence of the latter, put the cream almost in contact with the oven grill so that the sugar dissolves in a few seconds. You may need to turn the bowls or baking dish so that the caramel is homogeneous, but it all depends on the grill in question. Only after this operation will create the famous caramelized crust that, in the film, Amélie broke with a teaspoon.