Creme Caramel

Creme caramel When it comes to doing, people stop and think. In my reviews on the internet and in cookbooks, I have seen that many people fail on their first try. Well, that sounds a little daunting as well. My first try was quite appetizing and I was really proud of the dessert I made. I woke up 2 hours earlier than I normally should to take this photo, just to use the sunlight more efficiently. He met you after 1,5 hours of shooting. I truly believe it's worth it. Creme CaramelI think you will not fail if you pay attention to the points I will mention while doing it. Love…

Ingredients for Creme Caramel Recipe

For the cream:

• 6 pieces of eggs
• 1 cup powdered sugar
• 1 packaged vanilla
• 1 liter milk

For the caramel:

• 1 cups sugar
• 6-7 tablespoons of water

How to Make Creme Caramel Recipe?

1. First of all, sugar and water are put in a small Teflon pan for caramel.
2. The pan is placed in the large burner and cooked on high heat until the sugar water is drawn and its color turns dark.
3. Care should be taken to remove the caramel from the stove before it gets too dark, because the caramel can burn without you noticing.
4. The liquid caramel taken from the stove is distributed evenly in the containers without wasting any time. (If you cool it, the caramel will crystallize and will not flow)
5. In a deep and wide bowl, whisk the eggs and sugar at room temperature until thickened and frothy.
6. Add 1 packet of vanilla and wait for 2 minutes. more beating continues.
7. Adding milk to the egg mixture and whisking at high speed for 3-4 minutes. continues.
8. Since you use a mixer, the eggs will rise excessively.
9. Divide into containers with caramel.
10. Set and heat the oven to 175 degrees, boil water on the stove.
11. Place the caramel cups in a pyrex or another baking dish.
12. Pour the hot water into my boron until it reaches half of the containers and put it in the oven.
13. Cook them until they are browned.
14. Take it out of the container, wait for it to cool and put it in the refrigerator.
15. After resting for about 12 hours, serve.

Clue: My creme caramel waited about 1 day. But it came out of the bowl smooth.