English creme caramel.

English creme caramel.

Cooking time: 1 hour 30 minutes. Servings: 4
-2 eggs;
-2 egg yolks;
-2 tsp powdered sugar;
-0.5 tsp vanilla extract;
-300 ml. milk;

For the caramel:
-3.5 tbsp sugar;
-1 tsp lemon juice.


1. Prepare the caramel. In a saucepan pour the sugar and pour the lemon juice and 5 tablespoons of cold water. Cook, stirring, over medium heat until the syrup will not get is a light coffee color. Pour in the form of 600 ml. Make some form of circular motion so that the caramel evenly covered the entire inner surface. Leave aside.
2. Put the eggs and egg yolks in a bowl, add powdered sugar, vanilla extract, salt splinter and stir with a wooden spoon until smooth. In a saucepan pour the milk, a little warm up, the milk was warm, and pour, stirring constantly, into the egg mixture.
3. Strain the cream through a fine sieve into a separate bowl.
4. Pour the cream into a mold with caramel, cover with parchment.
5. Put into another form of large size. Pour hot water into it, so that it reaches the middle of the walls of the mold with caramel. Cook in a preheated 170 degree oven for 1 hour.
6. Remove the creme caramel out of the oven and cool. Cover form a serving dish, turn and carefully remove the dessert. Submit to the table warm or chilled.

англ крем кар

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