Frozen Cream Caramel Recipe


500 ml Chief Cream
200 ml milk
Half a vanilla pod
3 egg yolks
1 egg
140 g sugar
1 pinch of salt

For the caramel
175 grams of sugar
100 ml of water


Scrape the inside of the vanilla pod and set aside. In a deep sauce pot, cook İçim Şef Krema, İçim Milk, vanilla pod and scraped seeds over medium heat, stirring until it reaches boiling point. Remove the vanilla pod, remove the mixture from the stove and let it rest for 15 minutes. Preheat your oven to 160 degrees. Fill a large bowl with ice. In another bowl, whisk the egg yolks, 1 egg, sugar and salt. Slowly add the cream mixture and place the bowl over a bowl of ice and continue to whisk gently until cool, about 20 minutes. For the caramel, boil the sugar and water in a sauce pan. Wet the edges at intervals so as not to burn them. After about 15 minutes, when it turns caramel color, add 3 tablespoons of water. Pour the prepared caramel into the cream caramel cups or containers so that it covers the entire surface. Let stand for 20 minutes until cool. Add the cream mixture to the caramel cups. Place the crème caramel bowls in a high-sided baking dish and add enough hot water to come halfway up the sides of the bowls. Cover the baking dish with cling film. Bake for 45 minutes. Remove from the oven while the center is still soft. Remove the cling film, and leave to cool in the baking dish. After about half an hour, wrap again in cling film and refrigerate for at least 8 hours. Take it out of the fridge and put it in the freezer for at least another 4 hours. Remove the crème caramels half an hour before serving and bring to room temperature.

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