Caramel milk pudding (Creme Caramel)

This is a tasty, sweet and nourishing dessert, quite common in Italian homes and family restaurants.
It's seemingly a recipes that comes even from ancient Rome where it wasn't sweet, then in Middle Age it was prepared with honey.

Cristoforo Colombo took this recipes douring his journeys: probably it's because of this that creme caramel, with different names and variations is common and prepared in Latin America.

For 8 persons you need:

3 cups whole fresh milk

1 3/4 cups fresh cream

1 lemon

10 ounces sugar

10 yolks

2 eggs

1 sprinkle salt

Put in a capacious pan the yellow part of the lemon peel, milk and 4 1/2 ounces sugar.

Let it gently boil then continue cooking with very light heat, untill milk will be reducted to the half of the initial quantity more or less.

Put eggs in a bowl, add yolks, the salt sprinkles and 3 1/2 ounces of sugar, mix well without whipping.

Add cream little by little, then milk without lemon peel (filter it) then mixing.

Put a little less than 2 ounces of sugar in a little pan, add a couple of drops of lemon juice and a spoon of water.

Cook the sugar untill you have an amber caramel.

Pour the caramel into a pudding mould, spread it well on the bottom and on the walls.

Pour the mixture in the mould then transfer it into a baking tin with tall edges filled with hot water.

Put everything in the owen, cook for 1 hour and halfat low heat (275 F°), let it get cold, cover with kitchen foil, put the pudding in fridge for about 12 hours then pull out of shape (really easier if you use that new silikon moulds!)

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