Cream Caramel (Eggless) Recipe

Ingredients:

For: 4 People

Prep: 15 Min

Cook: 15 Min

Steps:

1. 1 cup powdered sugar into a large pan. Add about 3-4 spoons of juice from the edge of the ceiling and allow to warm up over medium heat without mixing. When the sugar melts and starts to take color, mix and take a light brown color. Soak small glass caramel containers with water. Divide 1 or 2 spoons of carames according to their size at the bottom of the containers. Place on the baking tray.
2. Beat thoroughly with the mixer until the remaining 1 cup of powdered sugar is foamed with the eggs. Continue to whisk and slowly add the milk to the eggs. Cut 1 rod vanilla in half and scrape the interior. Add this vanilla extract (or vanillin powder) and lemon peel grated to the egg milk and mix.
3. Divide the mixture to fill the glass containers with caramel. Add water to the furnace tray, half of the caramel containers and take it to the oven and bake in a 170 degree oven for about 45-50 minutes until the mixture solidifies. You can control the baking with a rod. They don't need to flush over.
4. Stretch and cool the cream caramels from the oven. Then let it rest in the refrigerator for at least 6 hours. When you serve, save the cream caramels with a knife and turn them upside down on the sweet plates and serve cold while the caramel flows. Enjoy your meal!
5. Note: Cream caramels can serve with sliced ​​seasonal fruits (strawberries, blackberries. Bananas, etc.).
6. Menu recommendation: onion soup, fried bread slices, cafe de Paris sauce tenderloin, strawberry cream caramel

Dessert