Pot de crme - cream-caramel pots Well, how beautiful are the names of dishes in French. Pots de crme au caramel. And in Russian everything is corny, cream-caramel baked in pots. Pot de crme - French dessert, if translated literally, you get a "pot of custard". In fact, it is, cream with milk is made, mixed with sugar caramel and tempered with egg-sugar mixture. The resulting mass is poured over pots and baked in the oven in a water bath. That's all. I will pay attention to the temperature of the ingredients. Make sure that the temperature of the mixed masses is approximately the same. That is, in a hot caramel you pour a freshly removed mixture of milk, cream and sugar. Eggs get out of the refrigerator in advance, so they were at room temperature. About cooking and readiness. The time of preparation of such desserts is usually not specified exactly, in my case it was 25 minutes at 175 ° C. But, I'll still make a note "bake until done." What does it mean? Cream-caramel is considered ready when its middle "shakes", if the shape is slightly moved. As the cooling cools, the middle will freeze, and the dessert will have the same creamy consistency. By the way, you can learn more about what desserts can be obtained from caramel and how they differ from each other from the blog webspoon.ru. Here we go...
Ingredients:- Milk 125 ml
- Cream 125 ml
- Sugar 75 g
- Eggs chicken 2 pcs.
- Lemon juice 3 tbsp. l.
- Step 1 You will need: milk, cream (30% fat), sugar, eggs (more precisely 1 egg and 1 yolk), lemon juice.
- Step 2 Milk, cream and 25 grams of sugar mix and bring to a boil.
- Step 3 Put the remaining 50 grams of sugar in a saucepan (preferably with a thick bottom), add 3 tablespoons of lemon juice (lemon will not let the sugar crystallize) and put on fire.
- Step 4 On the next two photos I'll show you how to get caramel. At first the sugar will begin to melt and boil. Do not forget to stir constantly (just in case).
- Step 5 After about 1 minute of boiling (I have 50 grams of sugar, the more sugar, the more time for caramelization is required), the sugar will begin to darken and the caramel smell will appear. Do not overdo it, otherwise you will get the smell of burnt caramel, although it's an amateur.
- Step 6 Add a mixture of milk and cream to the melted sugar (remember the temperature). And cook after boiling for another 1-2 minutes.
- Step 7 As a result, you get caramel, not too thick, since we have to "torment" it further.
- Step 8 From one egg, separate the protein from the yolk, remove the protein, and mix the egg yolk with the whole egg and mix well.
- Step 9 Add the resulting caramel to the eggs and mix until smooth.
- Step 10 Pour the prepared mass into molds and put in a pan drenched in 1/3 with water (this will be our water bath).
- Step 11 Bake in a preheated oven until 175 ° C (read the description). Cool the caramel in a refrigerator for at least 3 hours, or better at night.