Cream caramel

Cream caramel .. This dish of Western sweets of the famous varieties on the Arab table, learn the way to prepare your kitchen and prepare all occasions


Ingredients

1. - Caramel:
2. Sugar: 160 grams
3. Butter: a few (unsalted salted aspects of bowls)
4. - For the custard:
5. Egg: 4 beads
6. Vanilla extract: a teaspoon
7. Sugar: 25 grams
8. Milk: 600 ml (full fat)
9. Karima: as desired (liquid / optional / to apply)

How to prepare
1. Heat the oven at 150 ° C.

2. Heat the individual serving bowls in the oven, so that they are warm when the caramel is poured inside.

3. To prepare the caramel: Put the sugar in a pan (non-thick bottom) made of "stainless steel", as well as six tablespoons of water, on a light heat, stirring with a spoon of wood, until the sugar dissolves and disappear granules. Then heat up, and cook without stirring, until the color turns to dark copper, and avoid the fire, taking care not to burn.

4. Distribute the caramel to the hot bowls, which are set aside by room temperature (not inside the fridge), until the caramel cools.

5. When the caramel is frozen in the bowls, soak the butter on the inner part of the face above the caramel.

6. To prepare the custard: Beat the eggs with the mixer tape, at medium speed, with vanilla extract and sugar, until a homogeneous mixture is formed.

7. Heat the milk in a saucepan of light heat, until it warms, allowing the finger to be placed in it for a while, then well filtered, and pour over the egg mixture. The ingredients are crushed again, and the resulting soft mixture is spread over the individual bowls, above the caramel.

8. Pour the bowls over the oven tray, pouring the warm water into the Chinese, until it reaches half the outer part of each bowl. The tray is placed in the middle rack of the gas oven for 20 or 30 minutes, noting that the mixture in the bowls after this period is coherent. To ensure its readiness, bubbles should not be seen on the sides of the bowls.

9. Remove the bowls from the water-filled Chinese, set aside until cool at room temperature, then cool in the fridge for a full night.

10. Pass the knife on the sides of each bowl, and put the serving dish on each of the nozzles in order to flip the content of the bowl, and presentation. The dish is decorated with liquid crema (optional).