Lockdown Creme Caramel

by

MONIKA

Lockdown Creme Caramel

by

MONIKA

It’s a total delight!!

It’s a total delight!

INGREDIENTS:
For the caramel:
– 200g of sugar
– ½ tbsp. butter for baking form
For the cream:
– 240ml of heavy cream
– 240ml of whole milk
– 1 vanilla pod, split lengthwise, seeds scraped
and reserved /1 tsp. vanilla extract
– 1 tsp. lemon zest
– 1 pinch of fine sea salt
– 4 large eggs
– 50g of sugar
INGREDIENTS:
For the caramel:
– 200g of sugar
– ½ tbsp. butter for baking form
For the cream:
– 240ml of heavy cream
– 240ml of whole milk
– 1 vanilla pod, split lengthwise, seeds scraped
and reserved /1 tsp. vanilla extract
– 1 tsp. lemon zest
– 1 pinch of fine sea salt
– 4 large eggs
– 50g of sugar
PROCEDURE:
1. Prepare a 20cm diameter fluted baking form.
2. Prepare the caramel. In a small saucepan, heat the sugar and spoonful of water over medium heat, stirring constantly until it takes on a uniform amber colour. Remove it immediately from the heat and pour caramel into the form so that the caramel completely covers the bottom. When the caramel is cold, butter the sides of the form.
3. Preheat the oven to 150 °C.
4. Prepare the cream. In a large saucepan, combine the cream, milk, vanilla pod and seeds / vanilla extract, lemon zest and salt, then heat over medium heat, but do not let it boil.
5. In a large container, whisk the eggs and sugar to obtain a pale and flexible preparation. When the milk is hot, remove the vanilla pod and add it to the egg mixture, whisking the preparation. Transfer the cream into the form.
6. Put the form in a bigger baking dish and pour the boiling water into this dish: it should come halfway up the form. Put the dish with form in the oven and cook for about 50-60minutes so that the cream is taken in the center. Remove form from the water bath and let cool completely. Refrigerate at least 1 hour.
7. To serve, carefully peel off the edges of the cream with a butter knife. Place a serving dish upside down (deep enough to hold the caramel sauce) and turn everything over. Remove the mold. Serve with a few spoonfuls of caramel sauce.
PROCEDURE:
1. Prepare a 20cm diameter fluted baking form.
2. Prepare the caramel. In a small saucepan, heat the sugar and spoonful of water over medium heat, stirring constantly until it takes on a uniform amber colour. Remove it immediately from the heat and pour caramel into the form so that the caramel completely covers the bottom. When the caramel is cold, butter the sides of the form.
3. Preheat the oven to 150 °C.
4. Prepare the cream. In a large saucepan, combine the cream, milk, vanilla pod and seeds / vanilla extract, lemon zest and salt, then heat over medium heat, but do not let it boil.
5. In a large container, whisk the eggs and sugar to obtain a pale and flexible preparation. When the milk is hot, remove the vanilla pod and add it to the egg mixture, whisking the preparation. Transfer the cream into the form.
6. Put the form in a bigger baking dish and pour the boiling water into this dish: it should come halfway up the form. Put the dish with form in the oven and cook for about 50-60minutes so that the cream is taken in the center. Remove form from the water bath and let cool completely. Refrigerate at least 1 hour.
7. To serve, carefully peel off the edges of the cream with a butter knife. Place a serving dish upside down (deep enough to hold the caramel sauce) and turn everything over. Remove the mold. Serve with a few spoonfuls of caramel sauce.

Find Monika

Find Monika