Cream Caramel Reversed

Ingredients of Cream Caramel Reversed:

Cream Caramel Recipe
Whole eggs : 4

Egg yolks : 4

Sugar : 165 g + 100g

Milk : 1 quarter

Vanilla bean : 1/2

Lemon zests: 1 grated

Preparation of Cream Caramel Reversed:

Boil the milk with the lemon zest and 1/2 vanilla bean, split and scraped, infuse 30 minutes.
Beat the whole eggs and yolks with 165 g of sugar, add the milk and mix well.
In a saucepan, make a caramel with 100g sugar and a little water; pour it into a Charlotte mold or cake pan and turn so that the caramel coats the bottom and part of the wall cool.
Pour the milk and beaten eggs, cooled and filtered, put in a water bath, bake in a preheated oven at 150 ° and cook 45 minutes (check with a knife), remove from the oven and remove the mold from the water bath, cool completely and store in refrigerator.
Very tasty Cream caramel reversed is ready.
Serve using a knife, slightly off the edges of the cream and remove from pan in a bowl.

Serving:

5-6 People.

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