This is one of my favorite desserts. The rich creamy taste and delicate creamy consistency — it is simply magical! The fatter the cream, the richer and more delicious dessert. How — I once tried to cook from 10% cream, but did not learn something, and I’ve even seen recipes where prepare cream — caramel milk. Of course, in this situation in the dessert will be more clearly felt egg flavor, not creamy, and so many desserts seem like an omelet. So strongly advise not to replace heavy cream milk or cream less fat, high-calorie dessert course will, but very — very tasty and authentic. And yet the Council is ready portioned dessert molds, so they are easier to remove.
Cream (33%) — 700 ml
Milk — 150 ml
Sugar — 200 g
The egg chicken — 3
Vanilla sugar or 1 pod — to taste
Sugar — 150 g
Water — 40 ml
A few drops of lemon juice
1. Pour the sugar in a saucepan and put on a small fire. When it starts to melt, pour water, lemon juice and stir quickly. Cook until light caramel — brown. Ready caramel poured into formochkam.
2. Then in a pot, where boiled caramel, mix milk, cream, sugar and vanilla, bring to a gentle boil. In a separate bowl stir the eggs, but do not stir, there should be no foam. Then gently, add a thin stream into the egg cream mixture and stir.
3. If you have a foam or bubbles, take a toothpick or a needle and pierce it all air bubbles. Then strain the mixture and pour into molds. Again see that no bubbles. The forms set in a deep pan, into which we pour hot water on 1/3. Send pan in a preheated 160 degree oven for 45 minutes. When the cream will become elastic, cool it and put in the fridge for 5 — 6 hours. When a carry a knife around the edges of the cream and turn at the plate. We give drain caramel and have fun!