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Burnt sugar cream with rum flavor

Burnt sugar cream with rum flavor

In a tray / pan, caramelize the cup of sugar and then spread evenly the caramel obtained on the whole bottom and on the walls of the container, let it harden.

Beat eggs with sugar until melted and get a foam, add lemon and rum essence.

Then mix with boiled and cooled milk.

Put the mixture obtained in the pan over the caramel sugar and leave it in the oven for 45-50 minutes at 180 degrees.


Creme brulee

One of my childhood desserts & # 8230 burnt sugar cream was made by my grandmother when guests were announced, and I was lurking with greedy eyes, just waiting for her to leave somewhere to catch a cold & # 8230 and do you think she ever got cold? & # 8230

I was very emotional when I first tried to do it. I was just throwing up. I think it was the fear of dispelling a myth rooted in my child's head, that only my mother knows how to make the mysterious cream. And it really worked out for me, without too much hassle. And slowly I started to experiment a little, either by adding an extra flavor, or some pineapple from the compote, managing to turn it into one of the desserts I make with my eyes closed. But I rarely eat the cream I made & # 8230 I also dreamed of my grandmother's.

What you need:

250 g sugar + 3 tablespoons extra for caramelized - I used brown or cane sugar and then the amount had to be supplemented with about 2 tablespoons

Rum and vanilla essence

How to proceed:

1. Put the 3 tablespoons of sugar in a heat-resistant bowl, preferably yena, and spread it evenly over the entire surface of the bowl. Place the pot on the fire over a suitable flame and mix gently until the composition is homogeneous and brown. If the caramel starts to darken in some places, reduce the heat and mix well. When all the sugar has melted, take the bowl off the heat and spread the walls of the bowl with a spatula or spoon in an even layer. Let it cool for 10 minutes, during which time you can prepare the cream.

2. Put the eggs in a deep bowl and beat well together with the sugar. The composition will double in volume and become creamy. Add the flavors and continue to mix, adding a little of the milk, until you have put it all together. I think the secret to a successful cream is mixing. The fluffiest cream came out when I put all the ingredients in the mixer and let it work while I was still preparing something to eat. Then pour the composition into the yena bowl in which I caramelized the sugar.

3. Put in the oven in a bain-marie (it would be ideal to try it first if you have a larger bowl to put the one in which you bake the cream) at 150˚C and leave it for about an hour. After the time has elapsed, it is left for another 15-20 minutes at 170˚ & # 8211 180˚C to brown on the surface.

4. Leave to cool and then refrigerate for 2-3 hours.

As for how to serve it, you definitely don't need advice & # 8230 with a lot of appetite is enough!


How to make burnt sugar cream? The best recipe

One of the tastiest and simplest desserts is burnt sugar cream. On the internet you can find thousands of recipes, but the one present here is the best, being made by the great chefs of the world.

The burnt sugar cream is simple and easy to make, its ingredients being found in all the housewives' pantries. Kids love this dessert and will always want to eat more than one serving.

But let's not talk anymore and get to work. Follow exactly the directions for a sensational dessert.

Ingredients

  • 1 l milk
  • 8 large or 9 small eggs
  • 1 pinch of salt
  • 200 g sugar for cream
  • 200 g sugar for caramel
  • vanilla

Method of preparation

In a larger bowl, break the eggs and add salt (about the size of your fingers). Mix the composition well and set aside.

In a saucepan with a thick bottom put 200 grams of sugar and put on the stove over low heat. Stir until melted and turn into caramel. Be careful not to burn yourself.

The secret of burnt sugar cream

Now comes the part that makes the difference. Take a tall saucepan or a pot, about 3-4 liters. The pot is lined with caramel made from burnt sugar, after which it is allowed to cool.

In the bowl with the pots add the rest of the sugar and vanilla (vanilla sugar, essence, extract, paste or seeds from 1 pod). Mix well until the sugar melts. Then add the milk and mix well. Pour everything into the saucepan lined with burnt sugar.

How to bake burnt sugar cream

Burnt sugar cream is very sensitive to baking, so great care must be taken.

The oven in which the baking takes place must be heated to 200 degrees. Then put the pan with burnt sugar cream in a tray that is filled with water. It is recommended that the tray be as high as possible. Specifically, this dessert is baked in a bain-marie.

Put the cream in the oven. Baking is done at a temperature of 160-170 degrees, set up and down in electric ovens, or medium heat in gas ovens. So we reduce the temperature. After 10 minutes, add about 50 ml of cold water to the tray. Repeat this every 10 minutes.

This must be done because the egg in the cream will coagulate slowly, not suddenly, and the cream will not have holes in the end. The look will be fine and silky.

After baking, it is left to cool completely and put in the fridge until the next day.

Now with a knife it is easily detached from the pan and overturned on a plate. Cut into slices of cake and serve with a drizzle of cream. At the same time, you can add raisins soaked in rum or fried walnuts.


Put 6 tablespoons of sugar in a large, round pan and melt until it caramelizes and rotates the pan so that this caramel covers the walls of the pan, but handle everything carefully, because it is hot! Leave the pan aside to cool.

Separately, in a deep bowl, beat the eggs well with the 3 tablespoons of sugar, to which, optionally, you can add vanilla seeds, if you have them. Add warm milk with the powder. Do not put it all at once, so that it does not cheese. He fights all the time.
Put the mixture in the pan in which I caramelized the sugar earlier, which in the meantime has cooled and put it in the preheated oven, on the right heat, until it turns brown (about 30 minutes).

When removed from the oven, add the rum essence and leave to cool to room temperature. After it has cooled, pour it into a deep bowl, then put it in the fridge.


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How to prepare burnt sugar cream

The first step in the preparation is to separate the sugar in 150 and 200 g, respectively. You will put the 150 g on the fire, in a pot with solid walls, preferably heat-resistant. When it turns brown it must be removed from the flame, in which case the contract will become bitter. Once removed from the heat, turn the pot so that the sugar is completely distributed on the walls of the container.

Go to the next step, namely mixing the 8 eggs. They must be beaten with the help of a flour mixer that turns into a dense foam, which will then be mixed with the milk, the remaining 200 g of sugar, the sachet of vanilla sugar and the essence of rum. The composition will be poured into the pot with the walls lined with caramelized sugar, and only after the latter has it hardened.

The vessel with the sugar cream is placed in a bain-marie, & icircn in a tray half filled with hot water. Place in the preheated oven at 160 degrees, where it will stay for 1 hour and a half, or until you notice that it has browned. When it is ready, it must be left to cool and then it is ready to serve in any desired form.


2. Burnt Dukan Sugar Cream Recipe

• 500 ml of skim milk
• 3 eggs
• 2 tablespoons of powder sweetener
• cinnamon and vanilla

Preparation of dukan burnt sugar cream

Beat the scrambled eggs with the sweetener and vanilla essence
& # 8211 Incorporate the milk and beat vigorously
& # 8211 Pour into your favorite bowl and place in the preheated oven for an hour and 10 minutes, or until well coated, in a pan with water.
& # 8211 When it is almost ready, sprinkle the sweetener powder on top and bake for another 2 minutes under the grill.
& # 8211 This cake is for the attack stage


Cooking recipes and health tips

Be it TV, Bee, Tosca etc these cakes. Autoplay When autoplay is enabled, a suggested video will automatically play next. CAKE WITH BURNED SUGAR SHEET AND VANILLA CREAM. Recipes Cookies Desert Recipes Desert RecipesProducts By. Wafer sheets with burnt sugar cream and nuts. Find now your favorite recipes in our book Top 50 Step by Step Recipes. When the butter composition with the burnt sugar has boiled, add the milk starch in a continuous stream, stirring constantly. An old cake recipe with tender leaves filled with a fine butter cream with burnt caramel sugar. Rub the sugar with the broth and oil, add water and finely chop for a dough.

PORTIONS 16 (a tray 30cm-45cm): For SHEETS: 5 eggs 150 gr sugar 90 gr flour 50 gr. Dessert Mimoza cake recipe from the Cakes category. The recipe, written by an aunt on weathered yellow paper, contains the expression that me. REMEMBER: the sugar becomes bitter if it burns, so it is good to keep the sugar on low heat, stirring constantly.

Recipe Burnt sugar cream for sheets. A refined, colorful and good to eat dessert! Examples: beef salad, meatballs, cozonac, fasting recipes. The quantities are for 1 sheet, but the cake has 3 sheets :.

Three sheets are made, so triple the quantities.


Apple cake and burnt sugar syrup (fasting)

With the cat & rdquo because Monica, the cat provided, who is never interested. You can also add rum if you want, but I wanted to. Glucose Laped syrup is one of the ingredients that can replace sugar in. It is one of the necessary ingredients for the preparation of sugar paste. How to shape sugar paste shapes? Sugar paste for wrapping cakes.

Sugar pearls for sweets, cakes, Wilton, Silver Sugar Perls, 136 g. Cocoa top, cocoa cream, cherry jam, caramelized sugar syrup and rum essence. For ganache: 200 gr chocolate.


  • 1 liter of milk
  • 8 eggs
  • 200 gr sugar
  • 2 sachets of vanilla sugar
  • rum essence

The first step is to put the milk to boil and cool, to be at a suitable temperature (room temperature) when it is time to use it.

In a saucepan caramelize 100 g of sugar. As soon as it has melted, rotate the pan so that the wall of the pan is greased close to the edge. When it is heard crackling, it means that it has cooled down enough.

Beat the eight eggs with 200 g of sugar and melt the vanilla sugar until the sugar melts. I solved them quickly with the mixer. The number of eggs that can be used per 1 liter of milk is not beaten in nails but can be between at least 5 and enough. If there are fewer, it is kept longer in the oven to fill the cream.

Milk, eggs and rum essence are mixed. You can flavor the burnt sugar cream with any flavor you prefer. For an interesting texture and a special taste, you can add grated orange peel or raisins.

We put the pan on another bowl with water so that it can be supported. If we don't have it, we put it in a tray with water. The burnt sugar cream is prepared in a bain marie to ensure a slow heat transfer that leads to the caramel syrup and the burning of the cream. Leave in the oven for about an hour. The cream should get a consistency and if we shake the pan lightly it should shake like a meatball. When we notice that it has the consistency of a meatball, we stop the fire.