Wednesday, August 15, 2012

Crème Caramel


Crème Caramel also known as Portuguese milk is the French name for a simple but delicious pudding, universally known, and is an old recipe that dates back to ancient Rome, where it was made into a paste not sweet but pleasantly aromatic, which was later, sweetened with honey. Past the middle Ages, this cake came up to the famous Genoese navigator Christopher Columbus who took it with him in the conquest of the new world. Probably for this reason the Creme Caramel and all its variants is very well known in the Latin countries, especially in Mexico where it is widely and superbly prepared.

But the spread of its French name comes from the fact that more recently, it have taken strong root traditions in the preparation of Creme Caramel in the southern regions of France, especially in the city of Tolouse. Such flat French, also known as Caramel Custard, is absent from special ingredients although you might think otherwise, and it is precisely for this series of reasons which is to recommend to your friends because of the ease of preparation.

What is certain is that it is a really sweet unmistakable taste for caramel that by its appearance so characteristic. Oh yes, you begin to imagine: gold and sometimes brown, soft and at the same time suitable to be cut, but above all a tasty flavour and detail that only the addition of caramel on the surface can donate, this is the Crème Caramel .

The creme caramel is a superb pudding known all over the world in Latin America and Spain, this dessert is known by the name of flan, while in Anglo-Saxon countries with that of caramel custard.  The Creme Caramel is a must for international cuisine that cannot be missed in your desserts cookbook.

Its a very sweet scenic, the intense colour and the caramel fluid that falls on its walls, making it perfect for the more sophisticated occasions. It can be done either in single-dose and molds in a large mold such as that of the donut.
Caramel Custard

Ingredients:

4 tbsp sugar
3 cups milk
4 eggs
1 tsp vanilla

Method:

Butter 6 custard cups.

Melt half of the sugar in a dish for few seconds over low heat, stirring constantly, until a caramel syrup forms.

Pour into prepared custard cups to ensure that the caramel spreads equally over the bottom and sides. Set aside.

Add a small amount of hot milk to beaten eggs, stirring briskly. Add remaining milk, sugar and the vanilla. Blend well.

Now strain it to the custard cups. Set cups in a large, shallow baking pan in a 200° C oven. Pour hot water into baking pan to a depth of about a inch. Bake for about 45 minutes, or until a knife inserted in center comes out clean.

Unmold into shallow dishes to cool and serve.

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