Cream caramel

Cream caramel

1 liter of milk
7-8 eggs
10 tablespoons sugar  + 2 tablespoons for caramel
2 vanilla

Beat eggs, add milk, vanilla, then sugar. Stir until the sugar dissolves.
In glass or metal bowls / baking dish and can / be distributed separately 2 tablespoons sugar and caramelize on a hotplate until light brown in color. Egg-milk mixture is poured into bowls that are placed in a baking dish and pour around water / by mid cups /. Bake at low temperature – 120-130C, as if to make up water has evaporated. The roasting continues until dessert grab a nice golden brown crust. Bowls are removed, cool and serve.

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2 comments

  1. Happy New Year! I love cream caramel too. Thanks for visiting me on Facebook. Have a wonderful 2014

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