Caramel cream

I think I have already talked about it, I find less and less time to take care of the blog. But, even though my days are more busy at the moment, I also realize that I do not find motivation. I do not see myself without the blog and therefore I do not resolve myself to make a pause that would be beneficial. I have always been careful to post a recipe a week, but it is possible that I reduce significantly, this will be a way for me not to stop but to relax a little.

In the meantime, I propose a simple caramel cream. This time, it’s really my mom’s recipe. I just chose to make small versions rather than a large one.

These little caramel creams have a good taste of childhood 🙂

Preparation time: 15 min

Time of rest: 30 min

Cooking time: 45-50 min

Ingredients (for 4 people):
For the caramel:
– 100 g of sugar

For the cream:
– 2 eggs
– 250 ml of milk
– 65 g of sugar
– Some drops of vanilla extract

To make small creams, use muffin pans.
Start by making the caramel. Melt the sugar in a frying pan over high heat. When the caramel is formed, stir lightly with a wooden spoon and when it is well flowed, pour it quickly into the small mussels. Then let the caramel harden for 30 min.

Place the caramelized mussels in a bain marie. Beat eggs with milk, vanilla extract and sugar. Pour the mixture over the caramel to the brim. Bake 45 to 50 minutes at 180 ° C.

Wait until the creams warm up to unmold them, this makes it possible not to break the cream and to keep a caramel sufficiently liquid to allow the demoulding.

Let’s cook 😉

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