Crème caramel
By Paola
Crème caramel is a famous French dessert, simple but always popular. The family recipe had been taught by Aunt Janette, Josephine Despagne’s cousin, to Grandmother Angela, and subsequently passed down from mother to daughter. It is a dessert that requires meticulous preparation. Be careful with the heat of the oven! I still remember burning my hand the first time I made crème caramel.
ingredients for 4 people
350 g sugar
1 litre whole milk
7 eggs
preparation
Beat the whole eggs with 250 g sugar using a whisk and gradually add the warm milk. In a small saucepan, prepare the caramel by mixing the remaining 100 g sugar with a teaspoon of water. Once ready, strain the mixture through a sieve and pour it evenly into a non-stick ring mould already lined with caramel. Cover the tin with aluminium foil and bake in a bain-marie for 10 minutes. Then continue baking in the oven at 200°C for about an hour. Leave to cool and then refrigerate for at least 3 hours. Once cold, use the tip of a knife to loosen the edges of the crème caramel from the tin and turn it out onto a serving plate.
Pair with a glass of Marsala Riserva 1985 Amber Semi-Dry DOC
ingredients for 4 people
350 g sugar
1 litre whole milk
7 eggs
preparation
Beat the whole eggs with 250 g sugar using a whisk and gradually add the warm milk. In a small saucepan, prepare the caramel by mixing the remaining 100 g sugar with a teaspoon of water. Once ready, strain the mixture through a sieve and pour it evenly into a non-stick ring mould already lined with caramel. Cover the tin with aluminium foil and bake in a bain-marie for 10 minutes. Then continue baking in the oven at 200°C for about an hour. Leave to cool and then refrigerate for at least 3 hours. Once cold, use the tip of a knife to loosen the edges of the crème caramel from the tin and turn it out onto a serving plate.
Pair with a glass of Marsala Riserva 1985 Amber Semi-Dry DOC
