Coffee coup turning is a call for fortune telling; however in our recipe it is an invitation to sweeten up with a light sweet. Caramel Cream, which melts in mouth is a pudding that gained popularity in the early years of 20th century ...
- Butter 6 coffee cups (120 ml) and sprinkle greased cups with granulated sugar
- Cook sugar and water in a saucepan over medium heat. Stir occasionally with a spatula until it turns a deep amber color. Pour caramel in each cup.
- Whisk the eggs, sugar, salt and vanilla extrat in a bowl and then slowly add the boiled milk mixture, whisking constantly. Run the mixture through a sieve and remove the lumps.
- Pour the mixture in the cups. Remove milk froth and air large bubbles and pour in hot water so that 2/3 of a cup seats in the water.
- Bake in water bath for 45 minutes in a fan oven preheated at 150°C or 300°F.
- Take out the cups immediately from the water; be careful with the hot cups and the boiling water.
- Allow to cool at room temperature and then refrigerate the dessert for 8 hours or overnight.
- Detach the edges of the cream from the cup, with a sudden jerk remove the pudding out of the cup. You will hear a sound when the cream comes out of cup.