Cookbook:Spiced Crème Caramel
Appearance
(Redirected from Cookbook:Crème Caramel)
Spiced Crème Caramel | |
---|---|
Category | Custard recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]Caramel
[edit | edit source]Pudding
[edit | edit source]- 750 ml whole milk
- 150 ml sweetened condensed milk
- 4 tbsp white granulated sugar
- 2 stars star anise
- 2 sticks cinnamon
- 2–3 slices stale white bread
- 250 ml cold milk
- ½ cup cornstarch
- 1–2 tsp vanilla essence
- ½ cup room temperature milk
Procedure
[edit | edit source]Caramel
[edit | edit source]- Heat the butter and sugar in a saucepan over medium-high heat, stirring, until it caramelizes.
- Cool caramel slightly, then transfer to a mold.
- Let cool completely.
Pudding
[edit | edit source]- Bring the 750 ml milk, sweetened condensed milk, sugar, star anise, and the cinnamon sticks to a boil, stirring occasionally.
- Grind the bread in a blender until powdered. Add cold milk, and blend until smooth. Make sure there are no lumps.
- Combine the cornstarch, vanilla, and ½ cup milk.
- Stir the bread mixture and cornstarch mixture into the hot milk. Simmer, stirring continuously, until the mixture becomes thick and smooth. Make sure it doesn't stick.
- Remove from the heat, and pour into the mold over the cooled caramel.
- Let cool to room temperature, then refrigerate for 3–4 hours.
- Serve cold.