Creme Karamell
Die Schönheit dieses gekühlten Flan-Desserts zeigt sich im letzten Schritt: Wenn es auf eine Servierplatte gestellt wird, wird es automatisch glasiert und mit dem Karamell in der Form sautiert.
Ausbeute
Die Schönheit dieses gekühlten Flan-Desserts zeigt sich im letzten Schritt: Wenn es auf eine Servierplatte gestellt wird, wird es automatisch glasiert und mit dem Karamell in der Form sautiert.
Ausbeute
Luca
27.04.2023 @ 02:59
This recipe for chilled flan dessert is truly beautiful, especially when it is glazed and sautéed with caramel in the mold. It makes two 4-cup desserts and requires the following ingredients: 1 cup sugar for the caramel, 2 1/2 cups cream, 2 1/2 cups milk, 1 split and scraped vanilla bean or 1 teaspoon pure vanilla extract, 1 cup sugar, 6 large eggs, and 6 large egg yolks for the vanilla pudding. To make the caramel, evenly distribute the sugar between two 4-cup Charlotte molds, add 2 tablespoons of water to each, and swirl to combine. Cook covered over low heat until the sugar has dissolved. Uncover the molds and increase the heat to high, swirling until the sugar begins to caramelize. Remove from heat and immediately place molds in ice water baths to stop cooking. Swirl caramel to evenly cover the bottom of the molds and set aside. Preheat oven to 325 degrees. To make the vanilla pudding, heat cream, milk, and vanilla bean and seeds in a medium-sized pot over medium heat for 5 minutes. In a large bowl, whisk sugar with eggs and egg yolks until light and fluffy. Remove vanilla bean from milk mixture and gradually whisk milk mixture into egg mixture. Evenly distribute pudding between the two Charlotte molds and place in a baking pan. Add enough boiling water to come halfway up the molds. Bake in the oven until the pudding is set, about 45 minutes. Remove pudding from pan and let cool before transferring to the refrigerator to chill. To unmold, run a sharp knife or offset spatula around the edge of the pudding and dip the mold in hot water if necessary. Quickly turn out onto a serving plate and pour remaining caramel over the pudding. Serve and enjoy!