Baked Milk in Caramel

Baking and Desserts | Author's cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Baked milk in caramel

Ingredients

Milk - ½ l
Wheat Flour - 2.1 oz
Sugar - 8.1 oz
Butter - 2.1 oz
Chicken Egg - 4 pieces
Lemon - 2 pieces
Salt - a pinch

Step by Step guide

Step 1

For the caramel, place a skillet over medium heat, add 130 grams of sugar, and drizzle in the juice from half a lemon, along with a couple of tablespoons of water. Without stirring with a spoon, simply tilt the skillet to wait for the formation of clear caramel (slightly reduce the heat towards the middle of the process). Heat 40 ml of water and, while stirring slowly, pour it into the sugar; a thick but pourable caramel should form.

Step 2

Using a pastry brush, generously coat the mold with a hole in the center with caramel.

Step 3

In a saucepan, mix the flour and milk and bring to a boil. Cook for five minutes over low heat, stirring constantly. At the end, add 50 grams of sugar and butter. Remove from heat and stir in the egg yolks.

Step 4

Beat the egg whites with salt. When they start to foam, gradually add the remaining sugar and continue to beat until soft peaks form.

Step 5

Using a spatula, gently fold the whipped egg whites into the milk mixture with upward motions. Transfer the mixture into the mold with caramel, and place it in a baking pan filled with water, reaching halfway up the sides of the mold.

Step 6

Place in an oven preheated to 356°F for forty minutes. Then turn off the heat, slightly open the door, and leave it for another fifteen minutes. Remove from the oven and after about fifteen minutes, flip it onto a serving plate. Once cooled, slice into portions and serve with berries and berry sauce.