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Special Creme Caramel

Yordanka KovachevaYordanka Kovacheva
Author
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Nadia Galinova
Translated by
Nadia Galinova
Special Creme Caramel
Image: Yordanka Kovacheva
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20/01/2022
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Preparation
5 min.
Cooking
80 min.
Тotal
85 min.
Servings
10
"Well, we really had never seen such a creme caramel! What a great surprise"

Ingredients

  • sugar - 2.5 oz (70 g) for the caramel (or caramel topping)
  • eggs - 4 pcs.
  • dulce de leche - 0.9 lb (400 g)
  • cream - 0.9 oz (400 g) confectionery, liquid, unsweetened
measures

How to make

Caramelize the sugar and pour it on the bottom of a rectangular cake tin with a capacity of 1.2-1.5 liters. If you prefer, distribute it in individual refractory cups.

Beat the eggs with a wire whisk, not allowing them to turn into a foamy mixture. Mix with the liquid cream and dulce de leche and mix until a homogeneous mixture is obtained.

It is also done very easily in a blender, by adding all of the products at once and blending for seconds to blend everything well.

Pour the mixture into the cake tin or cups and bake for an hour and a half in a water bath at a low temperature 270°F (130 degrees).

The creme caramel is ready when it hardens slightly. Check it with a toothpick or a fork.

After taking it out from the oven, leave it to cool and refrigerate it for 3-4 hours, so that it will firm up even more.

Before serving this special dessert, turn it over onto a tray, but make sure to have went along the edges with a knife in advance. If you use a silicone mold, you don't even need to use a knife, because the special creme caramel will separate easily from the walls and bottom of the mold.

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