English Cream Caramel
Baking and Desserts | European cuisine
⏳ Time
1 hour 15 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Author: Julia Smith Source: http://www.example-restaurant.com
Ingredients
- Egg white - 2 pieces
- Whole egg - 2 pieces
- Vanillin - a pinch
- Powdered Sugar - 2 teaspoons
- Milk - 10 fl oz
- Sugar - 3.2 oz
- Meyer Lemon Juice - 1 teaspoon
Step by Step guide
Step 1
Step one — caramel. You will need 90 grams of sugar (just under half a cup), 5 tablespoons of cold water, and 1 teaspoon of lemon juice. Place them in a small saucepan with a thick bottom and cook the syrup over medium heat until it takes on a light coffee color. Just don't overcook it, or it may taste bitter!
Step 2
Pour the finished caramel into a mold — any container with a volume of about 600 ml with a flat bottom and straight sides that can go in the oven. After pouring, tilt the mold to swirl the caramel around so it coats the sides and bottom in a thin layer. You need to act quickly, and the mold should be dry and warm; otherwise, you won't get sides coated in caramel, but rather a complete mess. To avoid disappointment, you can initially make the caramel directly in the mold, and after coating the sides, carefully pour out the excess.
Step 3
Step two — English cream. 2 eggs, 2 yolks, 2 teaspoons of powdered sugar, a pinch of vanillin (ideally 0.5 teaspoons of vanilla extract, but I’m a realist), 300 ml of milk, and a pinch of salt.
Step 4
Mix the eggs, yolks, powdered sugar, salt, and vanillin in a bowl until you have a smooth cream, continuously stirring, then pour in the hot, almost boiling milk and… that's it! It's ready.
Step 5
Now strain the cream into the mold, cover with foil or parchment paper, place in a larger bowl with warm water (the water should cover the mold about 2/3), put it in the oven at 170–356°F and bake for about an hour.
Step 6
Step three — serving. After an hour, take the cream out of the oven, check for doneness — a knife should come out dry and clean from the cream — I've never had it turn out otherwise. Let it cool slightly, run a knife around the edge of the mold, and the cream will easily flip onto a plate. If it doesn't want to come out voluntarily, gently pull the edges with your hands.
Step 7
The caramel will melt, creating a lovely and very tasty sauce on the plate.
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