{"id":13652,"date":"2010-12-08T11:47:00","date_gmt":"2010-12-08T10:47:00","guid":{"rendered":"https:\/\/grandgourmand.de\/?p=13652"},"modified":"2023-02-10T19:29:31","modified_gmt":"2023-02-10T18:29:31","slug":"creme-caramel","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/creme-caramel\/","title":{"rendered":"Cr\u00e8me Caramel"},"content":{"rendered":"\n
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Cr\u00e8me Caramel<\/figcaption><\/figure>\n\n\n\n

A<\/span>wonderful dessert, which is in no way inferior to its sister the cr\u00e8me br\u00fbl\u00e9e, but on the contrary has little sweetness and is therefore perfectly suited to elegantly finish even a heavy meal.<\/p>\n\n\n\n

0,5L milk
0,25L cream
6 eggs
1 vanilla bean
zest of half an untreated lemon
70gr. Sugar for the cream<\/p>\n\n\n\n

250gr sugar for the caramel<\/p>\n\n\n\n

Mix the eggs (whites and yolks) with the sugar. The mixture should not be creamy, otherwise it may become grainy when baked.<\/p>\n\n\n\n

Add the milk and cream to the mixture, stir again gently, do not beat until foamy. The egg and sugar should just blend into the mixture.<\/p>\n\n\n\n

Add the vanilla pulp and the grated lemon. If you want to remove the black vanilla pulp from the mixture, pass it through a strainer.<\/p>\n\n\n\n

Caramelize the sugar. It is best to use a heavy pot or pan for this. Heat the pan and add the sugar.
Now stir sparingly with a wooden spoon, the sugar will start to melt after a short time, if the mixture browns too quickly, remove from heat immediately.
To make the caramel more liquid, simply add a little water (be careful, the caramel will crystallize for a short time).
Alternative: Put half of the sugar in the casserole first, heat it until it has a faint yellow color, then add the 2nd half, this way you can control the color of the caramel!<\/p>\n\n\n\n

Pour the caramel sauce into a rectangular glass mold, it hardens immediately at the bottom of the glass. Gently pour the cr\u00e8me over it.
The cr\u00e8me is now cooked in a water bath at 180\u00b0 for 35-40min.
It is best to put it in the refrigerator for a few hours and serve it cold.<\/p>\n\n\n\n

Here you can see a cr\u00e8me caramel poured into small ramekins. In the family ring, you are welcome to spare yourself this work.
With a large spoon the cr\u00e8me is lifted out, underneath hides the delicious caramel sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

A wonderful dessert, which is in no way inferior to its sister the cr\u00e8me br\u00fbl\u00e9e, but on the contrary has little sweetness and is therefore perfectly suited to elegantly finish even a heavy meal.<\/p>\n","protected":false},"author":3,"featured_media":13645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[376],"tags":[],"class_list":["post-13652","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts-en"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t