May 02, 2010

creme caramel


are there desserts that you would usually order at restaurant rather than make them by yourself? for me one of these is definitely creme caramel, or to be more precise, was cream caramel :) i've always considered creme caramel, togheter with creme brule and madeleines something extremely difficult to make at home. i was wrong and i'm happy to admit that :) everyone can easily make a great creme caramel at home. if you still don't believe try this recipe!

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ci sono per voi i desser che ordinereste sempre al ristorante piuttosto di farli in casa? per me uno di questi è, o per essere più precisa, era il creme caramel :) ho sempre considerato creme caramel, così come creme brule e le madeleines delle cose estremamente difficili da fare a casa. mi sbagliavo e sono contenta di poterlo ammettere :) ognuno può fare facilemnete un creme caramel a casa. se  ancora non mi credete provate questa ricetta!

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czy sa desery, ktore zamowilibyscie zawsze w restauracji ale nie podjelibyscie sie zrobienia ich w domu? dla mnie jedym z tych deserow jest, lub dla scislosci byl, creme caramel :) zawsze uwazalam creme caramel, tak jak creme brule czy magdalenki, za cos niezwykle trudnego do zrobienia samodzielnie. mylilam sie i ciesze sie, ze moge to przyznac :) kazdy moze zrobic doskonaly creme caramel w domu. jesli nadal nie wierzycie sprobojcie tego przepisu!


you will need, vi servirà, bedziecie potrzebowac:

- 130g (4,5 oz.) of sugar, zucchero, cukru + 4 tablespoons for caramel, cucchiai per il caramello, lyzki na karmel
- 500 ml (2 cups) of milk, latte, mleka
- 4 eggs, uova, jajka
- 1 vanilla stick or vanilla extract, bastoncino di vaniglia o estratto di vaniglia, laska wanilli lub ekstrakt waniliowy 

preheat the oven to 150°C (300°F). fill the rectangular pan (3/4 of the pan) with hot water and place it in the oven. in another pan put 4 tabelspoons of sugar and melt it on a small fire until the sugar become caramel (be careful, it will happen very quickly!). put the caramel on the bottom of creme caramel pan (6 small - same like in the picture below or one big). cover carefully the whole bottom. boil the milk with vanilla and sugar. take away from fire and remove the vanilla stick. in the meantime break the eggs in a bowl and add slowly the milk. pour the mixture in the creme caramel pan, over the caramel, and place the pan in the oven, inside the pan with hot water. bake for ca. 30 minutes. leave for cooling and then leave in the fridge for at least two hours before serving. 

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preriscaldare il forno a 150°C (300°F). riempire una teglia rettangolare con l'acqua calda e infornare. in una pentola o in padella scaldare 4 cucchiai di zucchero su fuoco basso finche lo zucchero non si trasformi in caramello (state attenti, succederà molto velocemente!). distribuite il caramello sullo sfondo degli stampi per creme caramel (6 piccoli - come nella foto sotto, oppure in uno grande). coprire precisamente tutto lo sfondo. far bollire il latte con la vaniglia e lo zucchero. portare via dal fuoco e togliere il bastoncino di vaniglia. nel frattempo sbattere le uova in una ciotola. aggiungere lentamente il latte. versare il tutto negli stampi, sopra il caramello, e infornare mettendoli dentro la teglia piena d'acqua. cuocere per ca. 30 minuti. lasciare raffreddare e poi trasfereire in frigo per almeno due ore prima di servire.

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rozgrzac piec do 150°C (300°F). wypelnic brytwanne goraca woda i wstawic do pieca. na patelni rozgrzac 4 lyzki cukru az zrobi sie karmel (uwazajcie, karmel wytworzy sie bardzo szybko!). wlac karmel do foremek na krem caramel (6 malych takich jak na zdjeciu ponizej lub jednej duzej). pokryc uwaznie cale dno foremek. zagotowac mleko z cukrem i wanilia. zdjac z ognia i wyjac laske wanilii. w innej misce rozbic i roztrzepac jajka i dodac powoli mleko. przelac wszystko do foremek i wstawic do pieca, do brytwanny z goraca woda. piec przez ok. 30 minut. wystudzic i trzymac w lodowce przez conajmniej 2 godziny przed podaniem.     


10 comments:

Claudia Medeiros said...

I love creme caramel ! It's my favorite dessert =)

Have a beautiful and so blessed May, dear Justyna :)

BonjourRomance said...

Bonjour Justyna,
Creme caramel is one of my favorites as well and I'll definitely be using this recipe. Love the last photo!Hope you've been well. Wishing yo a wonderful week!
Mimi

Home and Lifestyle said...

Dear Justyna!

Ohhh...caramel, I love it so this dessert will be delicious! Still three nights to go...then we will have our depart to Rome...one week without my blog! I will miss all of you!!

Many hugs, Ingrid

Herrad said...

Hi Justyna,
That looks and sounds delicious wish I could eat one now.
Love,
Herrad

Queen B. said...

ooooooooooooo Justyna!!!!!!!!!!!!!!!!!!
YUMMA LUMMA !!!!!!!!!!!!!!!! XO

Joy said...

How lovely! You have convinced me to try it!

terry said...

Siam sulla stess abarca...anzi tu sei scesa...perchè hai già preparato il crem caramel ed hai superato il freno... devo provarci... senza timor revernziale per i classici!
stupendo risultato!
bacioni!

Catherine said...

I LOVE my mother's crème caramel! i can't do the same...never taste as good!

Anja said...

Oooh how I wish I could have a bite ;) It looks delicious. Thanks for the recipe!

Have a nice week! Anja

Robyn said...

Oh thank you thank you thank you! Creme caramel is my absolute favourite, favourite desert. Here in SA they stopped serving creme caramel in restaurants in favour of creme brule (it keeps for longer, I guess), much to my disgust. I don't have much of a sweet tooth but I do adore this dessert, and have been meaning to try and make it myself for ages now... Thanks for this recipe. I suppose I could have found one off the Net at any time, but seeing you images and reading you say it's easier than we think has spurred me. It will be put to good use!

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