Al mio fidanzato Tony, il creme caramel piace tantissimo... così ho pensato di servirlo con una salsetta veloce e semplice fatta con le fragole fresche.... il risultato è stato eccezionale, tant'è che ho persino rischiato di non poter fare la foto, causa golosoni!!!
INGREDIENTI PER 8 CREME CARAMEL:
1/2 litro di latte intero fresco
2 uova + 4 tuorli
150 gr zucchero
50 gr di zucchero per il caramello
2 cucchiai di zucchero per la salsa
1 vaschetta di fragole
1 bacca di vaniglia
Per prima cosa aprite la bacca di vaniglia, privatela dei semi e mettete il tutto nel latte; scaldate fino a rasentare il bollore quindi spegnere il fuoco e lasciare in infusione. Versate i 50 gr di zucchero in un pentolino con 1/2 bicchiere scarso di acqua e fate bollire lentamente senza mai mescolare per evitare che lo zucchero granisca: dopo un pò lo zucchero caramellerà e diventerà di colore più scuro; spegnete il fuoco e versate piuttosto velocemente un pochino del caramello in ciascuno degli 8 pirottini di alluminio (io ho usato quelli usa e getta, ma ci sono anche dei pirottini che si possono lavare e riutilizzare) e fate raffreddare. Sbattete ora le uova con lo zucchero e quando la crema risulterà bel liscia e corposa, incorporate il latte poco alla volta, facendolo filtrare in un colino e mescolate con cura. Dividete ora il composto liquido negli 8 pirottini che disporrete in una teglia dove avrete versato acqua fino ai 3/4 dei contenitori stessi (io metto sempre anche un vecchio cencio da cucina, in modo che i pirottini non scivolino e che il fondo non sia a diretto contatto con il fondo della teglia). Infornate a 200° a forno già caldo e lasciate cuocere per un'ora abbondante. Quando il creme caramel sarà ben rassodato, tiratelo fuori dal forno e fatelo raffreddare a temperatura ambiente. Nel frattempo lavate le fragole e tagliatele a pezzi: mettetele in un pentolino con 2 cucchiai di zucchero e fate andare sino a che non si sia formato uno sciroppo succoso e liscio (le fragole non devono cuocere troppo ma rimanere sode); fate raffreddare.
Al momento di servire sformate i creme caramel in un piattino da portata e mettete vicino un paio di abbondanti cucchiaiate di salsa di fragole........
E' possibile aggiungere anche una piccola spruzzatina di limone sulla salsa di fragole, ma io le preferisco al naturale!!!
THE CREME CARAMEL WITH STRAWBERRY SAUCE .....
My boyfriend Tony, a creme caramel like a lot ... so I thought I'd serve it with a fast and simple sauce made with fresh strawberries .... the result was exceptional, so much so that I can not even threatened to take the photograph, because gluttons!
INGREDIENTS FOR 8 CREME CARAMEL:
1 / 2 liter of fresh whole milk2 eggs + 4 egg yolks150 gr sugar50 grams of sugar for the caramel2 tablespoons of sugar for the sauce1 bowl of strawberries1 vanilla bean
First, open the vanilla pod, remove seeds and place the whole milk, warmed up to graze the boil then turn off the heat and leave to infuse. Pour 50 grams of sugar in a saucepan with 1 / 2 glass of water and boil slowly without stirring to prevent the sugar grains: after a little sugar caramellerà and become darker in color, turn off the heat and pour rather Quickly bit of caramel in each of the 8 aluminum cups (I used disposable ones, but there are also cups that can be washed and reused) and let cool. Beat eggs with sugar now and when the cream will be quite smooth and dense, stir in the milk a little at a time, making filter in a strainer and mix well. Divide the mixture liquid in the 8 hours you will place cups in a pan where you poured water up to 3 / 4 of the containers themselves (I always put an old dish towels, so that the cups do not slip and that the fund is not a direct contact with the bottom of the pan). Bake at 200 ° preheated oven and cook for an hour. When the creme caramel will be well hardened, pull out of the oven and let cool to room temperature. In the meantime, wash the strawberries and cut them to pieces, put them in a saucepan with 2 tablespoons sugar and let go until it has formed a syrup, juicy and smooth (the strawberries should not cook too much but remain firm); cool.When serving put the creme caramel on a serving plate and place near a couple of generous spoonfuls of strawberry sauce ........
E 'can also add a small dash of lemon on the strawberry sauce, but I prefer them au naturel!
My boyfriend Tony, a creme caramel like a lot ... so I thought I'd serve it with a fast and simple sauce made with fresh strawberries .... the result was exceptional, so much so that I can not even threatened to take the photograph, because gluttons!
INGREDIENTS FOR 8 CREME CARAMEL:
1 / 2 liter of fresh whole milk2 eggs + 4 egg yolks150 gr sugar50 grams of sugar for the caramel2 tablespoons of sugar for the sauce1 bowl of strawberries1 vanilla bean
First, open the vanilla pod, remove seeds and place the whole milk, warmed up to graze the boil then turn off the heat and leave to infuse. Pour 50 grams of sugar in a saucepan with 1 / 2 glass of water and boil slowly without stirring to prevent the sugar grains: after a little sugar caramellerà and become darker in color, turn off the heat and pour rather Quickly bit of caramel in each of the 8 aluminum cups (I used disposable ones, but there are also cups that can be washed and reused) and let cool. Beat eggs with sugar now and when the cream will be quite smooth and dense, stir in the milk a little at a time, making filter in a strainer and mix well. Divide the mixture liquid in the 8 hours you will place cups in a pan where you poured water up to 3 / 4 of the containers themselves (I always put an old dish towels, so that the cups do not slip and that the fund is not a direct contact with the bottom of the pan). Bake at 200 ° preheated oven and cook for an hour. When the creme caramel will be well hardened, pull out of the oven and let cool to room temperature. In the meantime, wash the strawberries and cut them to pieces, put them in a saucepan with 2 tablespoons sugar and let go until it has formed a syrup, juicy and smooth (the strawberries should not cook too much but remain firm); cool.When serving put the creme caramel on a serving plate and place near a couple of generous spoonfuls of strawberry sauce ........
E 'can also add a small dash of lemon on the strawberry sauce, but I prefer them au naturel!
squisitooooooooooooooooooooo...........e anche molto gradito
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