Cream Caramel (custard and caramel)

CREAM CARAMEL

This recipe is for a pudding mold 26 cm in diameter.

Ingredients

800 g. evaporated milk

7 large eggs

1/2 cup cognac

Zest from two lemons

3/4 cup sugar for the custard + 1 cup sugar for caramel

Instructions

Caramel

Put the sugar in a large Turkish style coffee pot.

Place the pot over low heat.

Stir the sugar constantly with a wooden spatula.

The sugar at the bottom of the pot begins to melt .

With the spatula bring the melted sugar on top and put the rest underneath.

It takes about 15 min to melt all the sugar.

The caramel is ready when all the sugar has melted and got a light brown color.

Do not overcook it, because it burns very easily.

Pour the thick brown syrup into the mold.

The caramel is extremely hot. It is very easy to burn yourself.

Use it with caution.

Tilt the form left to right so the caramel goes everywhere.

With the spatula smear with caramel all the uncovered spots.

Smear with caramel around the tube, which is in the center of the form.

When the caramel is hot, the liquid is sparse, but as it cools it becomes thicker and thicker and finally solidifies.

Custard

Put in a pot the evaporated milk, the brandy and the zest from two lemons.

Place the pot over medium heat and wait for the milk to warm up.

Remove the pot from the heat when milk is hot but not boiling.

Put the whole eggs in a bowl and beat for 3 min with a wire. Add sugar and beat again.

Fill a tea cup with hot milk and pour it in the eggs while stirring.

Continue until all the hot milk has been poured into the eggs.

Pour the egg mixture into the pudding mold, over the caramel.

Place a big cooking pan in the bottom rack of the oven.

Pour 4 liters of water in the pan.

Put the pudding mold in the cooking pan in the middle of the water.

Bake the custard at 175 Celsius degrees for an hour.

When the custard takes a light brown on top, it is ready.

Turn off the oven and leave the custard inside.

When the water in the cooking pan cools, take the mold out of the oven.

Let the custard cool completely before trying to remove it from the mold.

Using a thin knife to unstuck the cream from the walls of the form.

Let the cream 3-4 hours out of the oven to cool, before attempting to turn it upside down.

Put a round serving platter, larger than the mold, above it.

The platter should have some depth to be able to hold the syrup of the custard, when you reverse it.

When you turn the cream up side out, the caramel comes on top of the custard.

Some of the caramel remains stuck on the walls of the mold.

Take a spoon and collect it and put it over the custard.

Put the cold cream 1 hour in the refrigerator to set.

The cream thickens in the fridge and is easy to cut it into slices and serve it.

With a spoon, put syrup over each piece.

Cream caramel in individual cake pans

With the same recipe you can make individual mini custard.

Put in each cake pan caramel to cover its bottom.

Pour in the cake pan proportional amount of the egg mixture.

Put the cake pans adjacent to one another in a big cooking pan.

Place the big cooking pan in the bottom rack of the oven.

Put water in it and bake. Continue as above.