The BEST CREME CARAMEL Recipe (Crema Volteada) | Eating with Andy
8.1 هزار بار بازدید -
5 سال پیش
-
This is the best Creme
This is the best Creme Caramel recipe ever! Crema Volteada means “upside down cream.” It’s a Peruvian Creme Caramel that will give you a texture unlike any other. A luscious creamy and smooth consistency with a silky mouth-feel AND it’s incredibly easy to make!
INGREDIENTS (serves 8 - 10)
6 eggs, room temperature
2 cans evaporated milk (375 ml)
2 cans condensed milk (395 g)
1 tsp vanilla extract
Caramel
2 cups white sugar
1 cup water
strawberries and blueberries, to serve
METHOD
1) Preheat oven to 150C fan forced. For the Caramel, place sugar and water in a saucepan. Bring it to a boil and don’t be tempted to stir or else your caramel will crystalize. Boil until it turns a deep golden colour or until it reaches 170C on a candy thermometer. Keep a close eye because it can turn from a perfect deep golden to smoking black within seconds. Pour over a ring cake pan and using oven mitts, swirl the caramel until the base and sides are all coated. Let it cool down for around 10 minutes.
2) Place eggs in a bowl and break them gently with a whisk. Add the evaporated and condensed milks and vanilla extract. Mix gently as we don’t want to incorporate any air to prevent bubbles from forming while baking.
3) Pass mix through a sieve to make sure you don’t get any egg bits. Pour into the caramel coated pan. Place a tea towel in the base of a deep baking dish. We do this so there is no direct metal contact. Pour some water so it comes a few centimeters above the pan.
4) Bake at Bain Marie for 1.5 hours, but every oven is different so I would check within an hour to see how it’s going. Once it's cooked, let it cool down for 30 minutes before placing it into the fridge for at least 2 hours to set completely or preferably overnight.
5) To unmold, place some boiling water in a large baking dish and place the pan in it for a couple of minutes so the caramel loosens up. Carefully, run a sharp knife along the top of the edges. Turn it over into a deep plate to catch all that caramel. Serve with strawberries and blueberries.
TIPS
- I used a x 27cm Fluted Ring Cake Pan.
- This is how you know your Crema Volteada is cooked. It has to wobble when the pan is jiggled (like a panna cotta) and have no liquidy sections. When you insert a cake tester or wooden skewer in the centre it has to come out clean.
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Music by
extenz: exte.nz/yt
Vlad Gluschenko: @vladgluschenkomusic
#eatingwithandy #cremavolteada #thebestcremecaramel
INGREDIENTS (serves 8 - 10)
6 eggs, room temperature
2 cans evaporated milk (375 ml)
2 cans condensed milk (395 g)
1 tsp vanilla extract
Caramel
2 cups white sugar
1 cup water
strawberries and blueberries, to serve
METHOD
1) Preheat oven to 150C fan forced. For the Caramel, place sugar and water in a saucepan. Bring it to a boil and don’t be tempted to stir or else your caramel will crystalize. Boil until it turns a deep golden colour or until it reaches 170C on a candy thermometer. Keep a close eye because it can turn from a perfect deep golden to smoking black within seconds. Pour over a ring cake pan and using oven mitts, swirl the caramel until the base and sides are all coated. Let it cool down for around 10 minutes.
2) Place eggs in a bowl and break them gently with a whisk. Add the evaporated and condensed milks and vanilla extract. Mix gently as we don’t want to incorporate any air to prevent bubbles from forming while baking.
3) Pass mix through a sieve to make sure you don’t get any egg bits. Pour into the caramel coated pan. Place a tea towel in the base of a deep baking dish. We do this so there is no direct metal contact. Pour some water so it comes a few centimeters above the pan.
4) Bake at Bain Marie for 1.5 hours, but every oven is different so I would check within an hour to see how it’s going. Once it's cooked, let it cool down for 30 minutes before placing it into the fridge for at least 2 hours to set completely or preferably overnight.
5) To unmold, place some boiling water in a large baking dish and place the pan in it for a couple of minutes so the caramel loosens up. Carefully, run a sharp knife along the top of the edges. Turn it over into a deep plate to catch all that caramel. Serve with strawberries and blueberries.
TIPS
- I used a x 27cm Fluted Ring Cake Pan.
- This is how you know your Crema Volteada is cooked. It has to wobble when the pan is jiggled (like a panna cotta) and have no liquidy sections. When you insert a cake tester or wooden skewer in the centre it has to come out clean.
SUBSCRIBE TO MY CHANNEL ► https://bit.ly/2NP7XXo
FOLLOW MY FOODIE JOURNEY
►Instagram: Instagram: eating.with.andy
►Facebook: Facebook: eating.with.andy
Music by
extenz: exte.nz/yt
Vlad Gluschenko: @vladgluschenkomusic
#eatingwithandy #cremavolteada #thebestcremecaramel
5 سال پیش
در تاریخ 1398/06/26 منتشر شده
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