Cream caramel
Composition / ingredients
6
Servings:
Step-by-step cooking
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This culinary recipe is attractive for its simplicity and a certain sophistication that can surprise even the most fastidious gourmet.
To make caramel cream at the very beginning, you need to take 2/3 of the required amount of sugar and grind it with eggs and vanilla. Then dilute the resulting mass with cold milk and strain.
From the remaining third of the sugar, you need to make caramel. To do this, sprinkle the sugar in an aluminum pan and pour water – not much, just to moisten the sugar. Cook the sugar in a frying pan, stirring constantly until it becomes a homogeneous mass of brown color.
The finished caramel should be divided in half into two parts. Mix one half with the prepared milk-egg mass. And the second half needs to be poured into molds. Then add the milk-egg mixture to the molds, put the molds on a baking sheet with water and bake in the oven until fully cooked. Put the finished caramel cream in the cremans. The food can be served both hot and chilled – it turns out to be equally delicious.
To make caramel cream at the very beginning, you need to take 2/3 of the required amount of sugar and grind it with eggs and vanilla. Then dilute the resulting mass with cold milk and strain.
From the remaining third of the sugar, you need to make caramel. To do this, sprinkle the sugar in an aluminum pan and pour water – not much, just to moisten the sugar. Cook the sugar in a frying pan, stirring constantly until it becomes a homogeneous mass of brown color.
The finished caramel should be divided in half into two parts. Mix one half with the prepared milk-egg mass. And the second half needs to be poured into molds. Then add the milk-egg mixture to the molds, put the molds on a baking sheet with water and bake in the oven until fully cooked. Put the finished caramel cream in the cremans. The food can be served both hot and chilled – it turns out to be equally delicious.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanillin - 288 kcal/100g
