Tag: creme

Recipe Crème caramel classic recipe – Italian Cuisine


  • 250 g milk
  • 210 g sugar
  • 125 g fresh cream
  • 3 pcs eggs
  • 1 pc yolk
  • 1 pc vanilla pod

For the crème caramel recipe, heat 120 g of sugar with 35 g of water. Cook over medium heat until it begins to color. Pour it into a mold (ø 20 cm).
FOR THE CREAM: Heat the milk with the cream and a long vanilla pod almost to the boil. Mix the eggs and the yolk with 90 g of sugar. Pour the milk and cream over the eggs, filtering them; mix the mixture and pour it into the mold, over the caramel, filtering again. Cook the crème caramel in a bain-marie in the oven at 140 ° C for about 1 hour. Take it out of the oven and let it cool completely, then pour it over a plate, warming the mold a little in hot water.

Crème caramel Recipe – Italian Cuisine – Italian Cuisine


  • 400 g milk
  • 200 g fresh cream
  • 220 g sugar
  • Lemon peel
  • vanilla
  • 4 eggs
  • 2 egg yolks

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 10 rules of Creme caramel, to make it perfect even in your home – Italian Cuisine


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.

creme caramel

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!

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