A sweet baked custard dripping with golden caramel, from GialloZafferano, Italy’s #1 food website. Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Welcome to the GialloZafferano kitchen. I’m Sonia and today we’ll be making a delicious pudding famous throughout the world. Creme Caramel. Let’s see what ingredients we’ll need.
• 2/3 cup of cream
• 2 cups of fresh whole milk
• 4 eggs and 1 yolk • 2/3 cup of sugar
• 1 pod of vanilla
• ¾ cup of sugar for the caramel
Let’s see how to make it.
I’ve poured the ¾ cup of sugar into a completely dry sauce pan. Now, as you can see, the sugar is melting and forming the caramel. When the caramel is finished, you’ll use it to line the pudding moulds.
Here’s our caramel smooth and without lumps. And now we can pour it into the moulds very carefully as the caramel is at an extremely high temperature. With a tea towel or an oven mitt, hold the mould and pour a drop of the caramel inside. Now, roll the mould so that the caramel coats the lower half of the mould.
And here’s our coated mould. See how the caramel has coated all of the sides through the rolling motion. Alright, now put the milk and cream into a pot, and bring it to a simmer. While it’s heating up, add the vanilla pod by scoring it, and if you’d like to have a more pronounced vanilla flavour, scrape out the seeds and add the seeds directly to the milk. Put the pod into the milk as well. Let it all come to a simmer.
When the milk comes to a simmer, take it off the heat and let the vanilla infuse for about a half hour. In the meantime, add to a bowl the eggs, the 4 whole and 1 yolk, and the 2/3 of a cup of sugar. Beat them together.
After a half hour, it’s time to add the milk to the eggs, filtering it as you go through a fine sieve. Once you’ve finished adding all of the milk, mixing every so often of course, we’re pretty much finished with the custard that will be added to the moulds to finish the crème caramel.
After pouring the mixture in the moulds, we’re ready to add them to a warm oven safe dish filled halfway with hot water. The water should come to at least 1/3 of the way up the sides of the moulds. Once all of the moulds have been situated, you can bake them in an oven at 350deg.F for about 40 to 50 minutes.
And here are our crème caramel moulds just out of the oven. Now all we need is to let them cool, after which we can take them out of the dish and put them in the fridge for at least 2 hours.
The custard has chilled for 2 hours and now it’s ready. To turn it out onto a dish, run a thin knife along the edges of the mould, and then the custard is ready to be turned out onto a dessert dish. You can decorate it with caramel or with whipped cream and strawberries, or with whatever you like best with your custard. From Sonia and GialloZafferano, bye and see you next video recipe.