EatSmarter exclusive recipe

Burnt Caramel Creamwith Bay Leaves and Lemon Zest

Burnt Caramel Cream - Burnt Caramel Cream - Delicious dessert classic with caramelized tops
Burnt Caramel Cream - Delicious dessert classic with caramelized tops

(0)

Calories:325 kcal
Difficulty:moderate
Preparation:30 min
Ready in:330 min
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories325 kcal(16%)
Protein10 g(20%)
Fat12 g(15%)
Carbohydrates43 g(17%)
Added Sugar27 g(30%)
Roughage0 g(0%)

Recipe development: EAT SMARTER

Ingredients

For servings

2 pintsMilk (low-fat)
2 ouncesCornstarch
8Egg yolk
8 tablespoonsCane sugar
1Lemon
6small fresh Bay leaf
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Kitchen Utensils

1 Pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Ladle, 1 Whisk, 1 Hand mixer, 1 Kitchen towel, 1 Kitchen torch, 1 Fine grater, 1 Oven-proof dish

Directions

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1 In a small bowl, mix 200 ml (about 1 cup) cold milk with cornstarch until smooth.
2 Beat egg yolks and 2 tablespoons sugar with the whisk of a hand mixer until fluffy, then mix in cornstarch mixture.
3 Rinse lemon in hot water, wipe dry and finely grate zest. Bring remaining milk to a boil with bay leaves in a pot. Add lemon zest.
4 While stirring, gradually ladle hot milk into the egg mixture to temper. 
5 Pour egg-milk mixture into pot. Cook over low heat, stirring, until custard is thickened. Do not allow the mixture to boil or yolks will coagulate. Remove bay leaves.
6 Pour custard into 6 oven-proof ramekins, each about 150 ml (approximately 5 ounces). Lay a kitchen towel on work surface, then firmly tap ramekins on towel to eliminate air bubbles. Allow to cool, then chill for at least 4-5 hours.
7 Just before serving, sprinkle 1 tablespoon sugar over each custard and brown with a kitchen torch or under a preheated broiler, watching carefully. 
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