Cream-caramel: recipe. Cream-caramel (French dessert): cooking technology

It's not for nothing that the dessert is served last, it's the most delicate dish, which is more pleasant to eat without feeling hungry. The French know how to make sweets and their tourists come from all over the world, like moths to a flame. The most popular recipe in the sweet menu is Cream Caramel. This dessert will do honor to any hostess, if she succeeds in producing it with precision. At the heart of this caramelic miracle is the French dessert "Creme-brulee", variations of which resemble the taste of ice-cream known since childhood.

Why do we love sweets?

The question is not so simple, as it seems, because many sweet nutritionists say that the sweetness is sweet, calling sugar a sweet death and claiming that numerous flavors contribute to the rapid destruction of tooth enamel. Do not young children offer to replace desserts with fruits? And the girls who follow the figure prefer a slice of cake to the salad leaf. Despite all the excuses, to resist the fresh fragrant dessert is incredibly difficult. Therefore, people go to all sorts of tricks, compromises with their figure and, going abroad, combine business with pleasure, that is, they get to know another country and enjoy gastronomic delights. Sweet dishes are universal, after all desserts are ordered by friends at a fleeting meeting. Desserts can be eaten during a business meeting or a romantic date. Quite strange it will be at a meeting with the beloved with an appetite to weave a meatloaf or spoon to scoop the borsch, sucking the bone at the same time. In addition, doctors all over the world in one voice argue that sweets - a powerful aphrodisiac, which pushes on romantic feats.

French bliss

France ... Even the sound of this country is delicious and romantic. After all, this is a whole world of creators, artists and fashion designers, cooks and sommeliers. Here live world experts in wines and delicious food, the most slender women and the most gallant (rumored) men. And the French desserts simply turn dizzy and those who have tasted them once, already for ever fall into the sweet captivity of French cuisine. Many dishes can not be repeated in their own kitchen, as such ingredients in our country do not produce. Is it possible to taste gastronomic bliss only in his homeland? Some desserts are successfully obtained in any part of the world, which can not but please the world's sweet tooth. For example, cream-caramel is the favorite dessert of the French, a delicious cake that delights and evokes romantic feelings.

Cooking ourselves

What is the original recipe for "Cream Caramel"? Honestly, there is nothing out of the ordinary in the composition. A simple housewife with some temporary reserve will be able to please her family with a delicate dessert prepared in a couple of hours. The house has an unbroken shape about 7-8 centimeters high? Then it will be easier to cook. In order not to cut yourself in servings, it is better to use a form besides an impressive diameter. It's so sad to try out an amazing treat and realize that you will not be able to take supplements. Lubricate the form is not necessary. If the dessert "Cream-caramel" is prepared at home, the recipe is simplified somewhat, but the taste does not lose anyway. The first thing is to take care of the caramel layer. It is possible that during cooking, salivation will increase, since aromas appear already in the first minute. It will take about 5-6 tablespoons of sugar. For cream you need about 500 grams of cream, and not the lowest fat content. Add a half cup of sugar, a couple of eggs and a vanilla pod. Now is the time to think about the cake, because without it there will be an incomplete cake "Cream-caramel". The recipe reminds him of a common biscuit with the difference that one egg, half a glass of sugar, in equal parts of butter and milk is enough. To the cupcake was airy add a teaspoon of baking powder. In addition, put a glass of flour, a few spoons of cocoa, as well as vanillin and salt to taste.

The process went

Who did not cook homemade caramel as a child? It turns out to be exceptionally natural and easy to prepare. On slow fire the sugar is brought to a golden color. Here the main thing is not to overdo it, otherwise it will give to the burnt refined dessert "Cream-caramel". The recipe allows you to add a few tablespoons of water to the sugar, so that the caramel is more liquid and viscous. After achieving the desired consistency, the capacity is removed from the fire and cooled. For creme brulee, all ingredients at a high speed are beaten with a mixer. The cake layer is prepared using the same technology. By this time, the caramel is frozen in a frying pan and you can pour out creme brulee from above. And the center is packed with a cake base. Do not be afraid to pour it locally into the center, as in the baking process it will be distributed throughout the surface. The future cake has already passed the first stage and it's time to send it to the steam bath, for which the capacity with sweetness should be put in an empty form with boiling water. The water should be sufficient, so that its level would reach above the middle of the mold with the cake.

Baking the stove

Complex design should be sent to the oven, which is pre-heated to 180 degrees. There, the dessert will stay for about an hour. Ready dessert you need to get, cool in the refrigerator for 6 hours or even all night. Caramel, which makes up the lower layer, will dissolve and give a syrup. Surplus of the latter must be drained, so that the cake does not receive excess liquid, which does not tolerate the recipe. Caramel cream should be turned over and the collected syrup poured into a dish. A delicate dessert is better to try cold, but wash down with hot coffee or tea. The dish is very tender, but very high-calorie, so if the consumers worry about the figure, then there will be no proper pleasure. Do you want to eat without remorse? Then you can slightly change the recipe! Cream-caramel will not be any worse, if you take dry milk instead of liquid milk, and replace a large amount of sugar with condensed milk or even with a sugar substitute. If the recipe contains only egg whites, you will get less fat, although the taste will slightly change. The cake base is prepared depending on the imagination, so do not strictly adhere to the recommendations. You can make the basis of zebra or cheese, if you add a little cream cheese or cottage cheese.

Little tricks

The French in the first place appreciate the aesthetics and indescribable beauty of the dish. Eating food is a real ceremony, during which there is no place for haste, insatiability or sloppiness.

At the same time, French women allow themselves almost everything, but in moderate doses, from which they are famous for their thin waists. French dessert "Cream-caramel", the recipe of which excites the chefs of the whole world, calories due to the use of eggs, flour, oil and sugar in the process of cooking, but at the same time it is completely natural and unusually airy. It can not be absorbed entirely, but it is necessary to eat, enjoying each piece. Then saturation comes faster and one serving is enough for two. A cold dessert melts in your mouth and becomes especially tasty if you hold it longer in the cold. If caramel is held on fire to caramel color, then the fragrance becomes more intense and bright, and the extra sweetness goes away. Cooks are advised to beat the egg whites and yolks separately from each other, because individually they are more airy and tender. After whipping and mixing with milk, the mixture is recommended to filter through a sieve. If the oven is too hot, it is not forbidden to lubricate the forms with butter. By the way, for a piquant taste of caramel, you can add to it before removing from the fire a spoonful of lemon juice. Ready dessert is best closed with food film, so that it does not absorb foreign odors and is not stale, and when removing from the mold it is necessary to hold a wet knife along the edges and turn the cake.

In the multivariate

In the chic restaurants they serve their varieties of delicate dessert. But many order exactly the cake "Cream-caramel" (the recipe "Master Chef"), which was done in the final by one of the participants of this show. Now it's easier to prepare it for those who have wonders of modern technology at home, namely steamers and multivars. These appliances allow you to cook quickly and delicious, even if there is no experience in creating this particular dish. To prepare a dessert with the help of multivarkers it will take only 10 minutes, and the cake will not take more than 40 minutes. Saving time is considerable, and in fact this is sometimes so not enough in restaurants or even during a domestic feast. Recipe can even be a little simpler. It will take milk, eggs, sugar and molasses. Favorite dessert of the French will not be worse than the chef!

From our cook

The popularity of culinary broadcasts is quite understandable, because in the process of watching the screen housewives get an intuitive master class on the preparation of delicious dishes from all over the world. For example, the program "Cooking Yourself" on one of the channels became the first morning interlocutor of many people. And the manner of the leading - Julia Vysotskaya - allowed to see in it not just a media personality, but a woman, an adviser and even a friend. And here is somehow conceived leading to prepare a cream-caramel. The recipe of Julia Vysotskaya could be almost original, as her kitchen has everything, but Julia decided to approach her audience and prepared an exquisite French cake with an orientation to our life realities. Cream 33% fat, vanilla sugar, milk and lemon juice were used. The fat content of the cream directly affects the taste and richness of the dessert, so you do not need to save on them. For a family breakfast, it is better to cook dessert in separate molds for easy extraction and eating. Sugar can be used brown, since it is less harmful. In the oven to hold for a long time is not necessary, 25 minutes at 170 degrees is enough. By the way, flour can be used buckwheat, to get an unusual taste of the cake and at the same time accustom the family to more useful food!