I have known this recipe since my childhood under the name crème brûlée, or more precisely "crema de zahar ars" (in Romanian). I was surprised to find out later that its name is actually crème caramel. No matter the name, the taste is unforgettable.
Ingredients:
- 1 l of milk (for a more creamy texture, you can replace a part of the milk with cream)
- 8 eggs
- 1 tablespoon of all-purpose flour or cornstarch
- 4 tablespoons of sugar + 4 more to caramelise (feel free to use more sugar if you want it sweet; for example, 6 tablespoons for the composition and 10 tablespoons to caramelise)
- 1 tablespoon of vanilla essence.
- Heat the sugar (the 4 tablespoons) until it becomes a golden liquid, taking care not to burn it.
- Pour the caramelised sugar on the bottom of the ramekins (heat-proof).
- Beat the eggs with sugar, add the flour/cornstarch and pour the milk little by little. Mix well.
- Pour the composition into the ramekins.
- Put the ramekins into a tray and fill with water around the ramekins.
- Put them in the oven for 45 minutes at 150ºC.
- Let them cool, use a knife to separate the creme from the ramekin's wall and turn them onto plates.
Directions when baked in the Instant Pot:
- Heat the sugar (the 4 tablespoons) until it becomes a golden liquid, taking care not to burn it. For this, use a stainless steel casserole that fits the Instant Pot and can be put on the stove too.
- Beat the eggs with sugar, add the vanilla, add the flour/cornstarch and pour the milk little by little. Mix well.
- Put the casserole in the Instant Pot for 45 minutes using the pressure cooking programme. After, do a natural release.
- Take out the casserole from the instant pot and let it cool until it reaches room temperature.
- Take a large plate (preferably with higher borders), put it on top of the casserole and with a quick movement, reverse the casserole on the plate. The cake will fall on the plate, and a caramel juice will nicely surround the cake
See also the similar recipe Crème brûlée
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