Reversed caramel cream
Posted on March 21st, 2008 | Rating:
| Category: Sweets & Desserts
Preparation : 10 min
Cooking : 1 hour + cooling (possible to do day before)
Ingredients (for 6 people):
- 1 liter of milk
- 8 eggs
- 30 cubes of sugar
- a pinch of salt
- 1 vanilla pod
- caramel
- cake mold 16 cm in diameter
Directions:
Boil the milk with the vanilla pod split into 2 with a pinch of salt.
When boiling, remove from the heat.
Add in the sugar and let it infuse.
Whip the eggs.
Add in the hot milk.
Mix well.
Put caramel in the mold (see further down the recipe for home made caramel), then pour the mix in the mold.
Place the mold in a dish containing water (= ‘bain-marie’) and cook at 350°F for 1 hour.
Neither the water nor the cream should boil.
It’s finished when the blade of a knife is inserted in the middle and arises clean.
Let it cool in the mold.
Just before serving, pass a blade of knife around the edges of the mold.
Turn the dish over on a serving platter.
Homemade Caramel:
Place 18 pieces of sugar in a pan, moisten them water.
Heat on low.
Let it boil, to thicken, but be careful as it darkens quickly.
When the color is pleasant, quickly plunge the bottom of the pan in cold water.
Stir it.
The caramal must crack everywhere.