Suddenly your important guests will come and you want to make dessert, but you can't decide which dessert to make? We have a recipe for you for just such moments; Coffee Creme Caramel!
Coffee Creme Caramel
Suddenly your important guests will come and you want to make dessert, but you can't decide which dessert to make? We have a recipe for you for just such moments; Coffee Creme Caramel!
Creme caramel is almost everyone’s favorite dessert. It is actually very easy to make this delicate dessert made with few ingredients. There are little details you need to pay attention to. There are also those who say that dessert smells like eggs and I don't agree with that. There is no doubt that a mixture cooked in the oven at 150-160°C / 300-320°F and containing milk and sugar smells less of an egg than an omelet. I made the recipe with granulated coffee. As you can see, it turned out to be a creamy delicious cream caramel without air bubbles.
The cream caramel recipe, one of the classics of French cuisine, has already become the most popular dessert for those who try it. You witness the wonderful meeting of coffee flavored pudding and caramel in the first spoon. The caramel sauce remaining at the bottom shows itself during the service and while you collect points with its sherbet-like presentation, you witness this magnificent meeting.
Although it is prepared practically with very simple ingredients, you may have question marks in your mind about its consistency or the high egg ratio it contains. Don't worry, with this recipe you can make creamy caramel with zero egg flavor and ideal consistency!
Coffee Creme Caramel Ingredients
Instructions
Cook the sugar, water and lemon juice on medium heat with the lid closed for 2-3 minutes until the sugar dissolves. Never stir so that the sugar does not crystallize. Do not leave the stove so that it does not burn, this process will be very fast.
When it starts to brown slightly, open the lid and turn the pot slightly and wait until it turns a caramel color. When you get close to the color you want, turn off the stove because the caramel will continue to thicken with the heat. Pour it into serving cups and spread it on the bottom, it should be done quickly, it solidifies quickly.
Mix all the eggs with sugar, salt, and vanillin without foaming.
In a separate saucepan, heat the milk, sugar and coffee. It is important for its texture not to boil. Mix the warmed milk with the eggs. We will do it by tempering so that the custard does not cut. So we will gradually add the hot milk to the eggs.
Add the custard to the caramel cups through a strainer. Add boiling water to a deep baking tray and place the pots in it. It is very important that water does not get into them. Bake at 160-165 degrees for 50 minutes.
When it comes out of the oven, the middle will shake like jelly, don't worry, it will solidify when it cools. Wait for it to cool. Then it will rest in the refrigerator for 1 night. When serving, peel off the edges and release from the container. Then convert it into a deep bowl that can hold the sauce. Serve with the sauce.
Ingredients
Directions
Cook the sugar, water and lemon juice on medium heat with the lid closed for 2-3 minutes until the sugar dissolves. Never stir so that the sugar does not crystallize. Do not leave the stove so that it does not burn, this process will be very fast.
When it starts to brown slightly, open the lid and turn the pot slightly and wait until it turns a caramel color. When you get close to the color you want, turn off the stove because the caramel will continue to thicken with the heat. Pour it into serving cups and spread it on the bottom, it should be done quickly, it solidifies quickly.
Mix all the eggs with sugar, salt, and vanillin without foaming.
In a separate saucepan, heat the milk, sugar and coffee. It is important for its texture not to boil. Mix the warmed milk with the eggs. We will do it by tempering so that the custard does not cut. So we will gradually add the hot milk to the eggs.
Add the custard to the caramel cups through a strainer. Add boiling water to a deep baking tray and place the pots in it. It is very important that water does not get into them. Bake at 160-165 degrees for 50 minutes.
When it comes out of the oven, the middle will shake like jelly, don't worry, it will solidify when it cools. Wait for it to cool. Then it will rest in the refrigerator for 1 night. When serving, peel off the edges and release from the container. Then convert it into a deep bowl that can hold the sauce. Serve with the sauce.
Recipe Source: berraque
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