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Caramel Cream

Caramel Cream
Caramel Cream
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Caramel Cream

By Pekar Pekarica 26. April 2020.

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 ...

Ingredients

  • Milk - 500g
  • Eggs - 4
  • Sugar - 190g
  • Vanilla extract - 5g (teaspoon)
  • Salt - 2g (half teaspoon)
  • Water - 30g
  • Butter for greasing cups
  • Sugar (granulated) for sprinkling cups
  • Coffee cups 120ml

Instructions

  1. Butter 6 coffee cups (120 ml) and sprinkle greased cups with granulated sugar
  2. 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.
  3. 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.
  4. 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.
  5. Bake in water bath for 45 minutes in a fan oven preheated at 150°C or 300°F.
  6. Take out the cups immediately from the water; be careful with the hot cups and the boiling water.
  7. Allow to cool at room temperature and then refrigerate the dessert for 8 hours or overnight.
  8. 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.

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Cakes, Cookies 26. April 2020.26. April 2020.

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