CRÈME CARAMEL

Recipe for Caramel Custard Pudding (CRÈME CARAMEL) with a picture

CARAMEL CREAM

PRODUCTS

1. Fresh pasteurized milk - 1 ltr.
2. Eggs - 8 eggs
3. Sugar - 300 grams
4. Vanilla - 2 packets
5. Mineral water - 100 ml

METHOD OF PREPARATION

100 grams of the sugar and water are caramelized and the resulting caramel is poured into the bottom of a heated tray with a diameter of about 25 cm. The eggs are beaten and mixed with the remaining sugar and the fresh milk, the vanilla is added and poured over the caramel. The tray with the cream is placed in another larger tray, in which is poured about 1 ltr of warm water. The cream is baked in a water bath of 150OC for 1 hour. After cooling turn it upside down into a suitable container and cut into 12 pieces like a cake. Optionally, the caramel cream can be garnished with whipped cream before serving.



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ABOUT THE BOOK


AGING



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