Creme caramel is one of the most famous and beloved desserts not only in Bulgaria but all over the world. It captivates with its elegant simplicity and the ability to be combined with various other ingredients besides the main ones - eggs, milk and sugar.
Its origins date back to Ancient Rome, when eggs were first consumed and mixed with other products. At that time, sugar was not yet known and the dessert was prepared with honey.
Interestingly, the top is sprinkled with black pepper, which nowadays sounds quite incompatible. The then name of the combination of milk, eggs and honey, cooked over low heat, was called Tiropatina.
Later in the Middle Ages, the cream with eggs and milk spread to many countries. After the Arabs bring the sugar, the honey in the dessert is replaced by it. It is given the name Flado or to this day the familiar Flan.
In each country, however, creme caramel has a different name.
The greatest masters are considered to be the French, who caramelize the sugar and have perfected dessert. They call it Creme Renversee au Caramel.
Despite the seemingly simple technology of preparation and the few ingredients, creme caramel has its subtleties of preparation to make it smooth and delicate and not lumpy and porous.
Why does creme caramel sometimes become lumpy?
Wondering how to avoid unwanted creme caramel holes? To have a perfect and thick cream, we offer you some easy tips.
First of all, always use quality and fresh eggs. Beat them with the sugar, until they liquefy and do not overdo it, so that they do not turn into a fluffy foam, as we do when making a sponge cake, for example.
Strictly follow the proportions of the products in tested recipes and slowly mix the ingredients, which should be at the same temperature.
The standard proportions for creme caramel are per 1 liter of milk - 6 to 7 eggs and 200-250 g of sugar. You also need about 100 g of sugar to make caramel, which is poured into the bottom of the cups.
The other important point is to place the molds in a water bath and the water level should not exceed half of the level of the molds.
The most important thing, so that the creme caramel not to form lumps and pores to appear is the baking temperature. If it's high, that's why we fail and get lumpy creme caramel. The baking temperature should be low, no more than 140-50°C and it should be left in the oven, until it becomes thick enough.
Attention! The water in the water bath should never boil!
For this purpose, some housewives use a trick, which is quite ingenious - they periodically put ice cubes in the liquid.
Once the creme caramel has hardened, but not too much and formed a light crust, it is left to cool in the switched off oven and then it is left in the refrigerator, until the next day.
It is served by turning it on a plate and bathing in its own caramel.
By reading the culinary tips, you already have the answer to the question why creme caramel becomes lumpy and that the main reason is the baking temperature.
You know how to avoid this from now on and make the dessert perfect and smooth!
