Cream Caramel Recipe
- Powdered sugar - 350 Grams (150 g for caramel, 200 g for dessert)
- Milk - 1 liter
- Vanilla pod - 1 piece
- Eggs - 6 pieces
Make caramel from 3 tablespoons water and 150 gramsOf powdered sugar. It is very important to make it not very dark. Pour a little caramel into the serving pots. Turn a little pots to spread the caramel on the sides. Pour 1 liter of milk into a saucepan with 1 vanilla pod, and bring to a boil over medium heat. Preheat the oven to 180 ° C, and boil the kettle (or large saucepan) of water. Meanwhile, cover 200 g of powdered sugar in a bowl and add 6 eggs. To stir thoroughly. Pour boiling milk and mix. Pour the mixture through a sieve to remove vanilla slices. Leave for 10 minutes, remove the foam, which is formed from above. Fill the pots with cream, put in a deep baking dish and put in the oven. Pour the boiling water in the pan, then close the door and leave to cook for about 40 minutes. Make sure the dessert is ready, then remove from the oven and leave for at least an hour to cool to room temperature. Then put it in the refrigerator for the night. Get out of the refrigerator an hour before serving, so that the dessert is not very cold. Serve on dessert plates, turning over from pots. Caramel should flock.