The egg with homemade caramel
Today in the Family Kitchen with Javier Romero I prepared a delicious egg custard with homemade caramel. A traditional dessert that everyone likes and that makes it even better with homemade caramel. There is evidence of flanges from several centuries before Christ, so you can imagine the age of this delicious homemade dessert. In the case of egg custard, if we do not take into account the caramel ingredients, we will need only 3 ingredients: eggs, milk and sugar. Caramel, if you are too lazy to make it, you can put it from the one who sells liquid. It goes without saying that the egg will be much richer if you make homemade caramel, but this is your choice.
To make this homemade caramel custard, I used the GM pot instead of the oven. With this food processor, what we will achieve is to make the flank in less time and make much less mess. In case you still do not have a GM pot at home, I will leave you the link to my online store in case you are interested in buying it. You can see it CLICK HERE.
And to give you a choice, I’ll leave you with a few recipes that I posted in Family Kitchen. To see them, you just have to click on the title in blue.
– Nougat flank
– Neapolitan pudding
– Coconut and condensed milk
Ingredients for 4 people
We will start preparing the caramel by placing a saucepan on the fire with 4 tablespoons of sugar and about 60 ml of water. We start stirring to dissolve the sugar and soon it will start to bubble. We will continue to stir little by little and until the syrup turns toasted, we will have to decide how bitter we want the caramel. Longer, more baked and therefore more bitter.
When finished, we will turn it into a metal flange with a diameter of 18 cm and move it so that the homemade caramel spreads all over the bottom and part of the country.
While it cools, we will prepare the egg cream mixture by placing the eggs, milk and the remaining 4 tablespoons of sugar in a bowl. Then we will take the blender and use it to mix everything.
Now we will pour the mixture into the flannel, placing a spoon upside down so that it does not spray and we will close it.
At this stage we will put enough water in the bucket of the GM pot so that when you put the flannel, the water will cover half of it. Then we will put the lid on the pot, close the valve and start the “turbo” program with a time of 12 minutes and the preset temperature.
After this time we will reduce the pressure of the GM vessel by opening the valve and when all the steam comes out, we will remove the lid and remove the flannel. When it cools completely, we will store it in the refrigerator until the next day, and this will happen when we open the flange and disassemble the flange to a deep source, because enough liquid will come out of the caramel.
And that’s it, friends, we finished our egg custard with homemade caramel. A dessert that I hope to prepare very soon at home and upload the final photo on Instagram, mentioning my account 55000 Recipes. So I will find out that you made one of my recipes and I will be very happy. Nothing more for today, more tomorrow and better here at Family Kitchen.
I will see you on another recipe.
David from 55000 Recipes