Ingredients: 450ml
.
milk 4 eggs 150g
.
150g sugar.
cream 1 vanilla vanilla
Procedure:
boil the milk with the vanilla and boil over low heat for at least half an hour and then let cool.
In a saucepan, prepare the caramel by melting sugar in water and adding drops of lemon.
When the sugar has taken a beautiful golden color, remove the pan from heat and immediately pour the caramel into a form by Savarin (with central hole) with a capacity of 2 liters so that the whole bottom is covered with them.
When the milk is very cold, mix the eggs with sugar and pour over the milk, stirring constantly so that they mix well and pour into shape.
Preheat the oven to 180 degrees, take a pan with high sides to contain the creme caramel and fill halfway with boiling water. Put the form gently into the pan containing the water and cook in water bath for about 35 minutes. The cream is ready when slipping the blade of a knife comes out clean. Let cool to room temperature and then refrigerate for about 3 hours.
To unmold: Have a metal spatula around the cream, dip briefly in hot form, rovesciatela on a dish, giving a blow dry so that the cream comes off well on all sides.
In a saucepan, prepare the caramel by melting sugar in water and adding drops of lemon.
When the sugar has taken a beautiful golden color, remove the pan from heat and immediately pour the caramel into a form by Savarin (with central hole) with a capacity of 2 liters so that the whole bottom is covered with them.
When the milk is very cold, mix the eggs with sugar and pour over the milk, stirring constantly so that they mix well and pour into shape.
Preheat the oven to 180 degrees, take a pan with high sides to contain the creme caramel and fill halfway with boiling water. Put the form gently into the pan containing the water and cook in water bath for about 35 minutes. The cream is ready when slipping the blade of a knife comes out clean. Let cool to room temperature and then refrigerate for about 3 hours.
To unmold: Have a metal spatula around the cream, dip briefly in hot form, rovesciatela on a dish, giving a blow dry so that the cream comes off well on all sides.
Carlotta Martelli
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