Cinnamon Cream with Caramelized Dates Via Claudia Augusta
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 ml cream
- 250 ml milk
- 100 g suar
- 3 egg yolks
- 1 tablespoon corn starch
- 1 tablespoon sugar
- 1 egg (s)
- 1 liter water
- 6 cardamom pods
Print Recipe
Pin Recipe Instructions
- Boil 100 g sugar with 500 ml cold water in a pan and simmer until a brown caramel is formed. Then remove from the heat, immediately deglaze the caramel with 1/2 liter of hot water and cover the pan. Now put it back on the stove and reduce the caramel slightly until it has dissolved.
- Then put the cornstarch with milk in a measuring cup and stir with a whisk. Add the remaining ingredients, stir well and add to the caramel. Bring to a boil while stirring over medium heat and immediately afterwards place the cream, still stirring, on ice water (or in cold water). Let cool down while stirring constantly.
- The taste can be improved with a little extra effort: Add 6 lightly crushed cardamom capsules to the milk, bring to the boil and let it steep for 10 minutes. Then let it cool down and remove the capsules before processing the milk as described in the recipe.
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