Burned Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g suar
- 50 ml water
- 50 ml water, hot
- 500 ml milk
- 4 egg yolks
- 25 g cornstarch
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Mix the starch with a little milk, whisk the egg yolks and add. Gradually add the rest of the milk until everything is well mixed.
- In a saucepan, bring the sugar and water to the boil over high heat. Simmer over medium heat until the water has evaporated and the sugar has caramelized. Take off the stove immediately and add the hot water (be careful with steam!).
- Put the pot back on the stove and stir until the caramel is nice and liquid. Carefully add the milk mixture, stirring constantly. Bring to the boil, stirring frequently, until the cream thickens significantly. Allow to cool while stirring occasionally (so that no skin forms).
- Whip the cream until stiff and fold in carefully. Chill until ready to serve.
- Note:
- The cream doesn`t get as thick as a flammeri. The cream should be folded into the not completely lukewarm cream.
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