Burnt Sugar Cream with Apples

Name: Burnt Sugar Cream with Apples
Ingredients: -1 l of milk -8 eggs -10 tablespoons of sugar (soup spoon) -2 apples -a vial of rum essence -a teaspoon of food starch (helps the cream to be firmer when placed on the platter and cuts better) -a pinc

Desert - Burnt Sugar Cream with Apples by Lelia F. - Recipia

In a 3-liter saucepan, we start by adding 5 tablespoons of sugar, which we will turn into a delicious caramel. It is important to focus on this step, as the caramel will give a special taste and an attractive appearance to our dessert. We place the saucepan over medium heat and, using a spatula, we begin to stir the sugar, being careful not to burn it. Once the sugar starts to melt and takes on a golden hue, we move carefully, swirling the saucepan to evenly caramelize the walls of the pot. After achieving a beautiful color, we turn off the heat and let the caramel cool, forming a shiny crust on the inside of the saucepan. Meanwhile, we take care of the apples. We choose beautiful, juicy, and fragrant apples, peel them, and remove the seeds. We slice them thinly so that they lay evenly on the bottom of the saucepan, over the caramel. These apple slices will not only add a fresh taste to the dessert but will also create a pleasant contrast with the sweetness of the caramel. In a separate bowl, we crack the eggs and beat them lightly, adding the 5 tablespoons of sugar, rum essence, a pinch of salt, and milk. We mix carefully to obtain a homogeneous mixture, but without making it frothy. This will be the creamy base of our dessert. With great care, we pour this mixture over the apple slices in the saucepan. It is essential to pour the mixture slowly so that the apples stay in place and do not lose their shape. We place the saucepan in a baking tray and add hot water to the tray, halfway up the saucepan, to create a moist environment that will help the dessert bake evenly. We place the tray in the preheated oven at 180 degrees Celsius and let it bake for about 45 minutes. During baking, as soon as the dessert starts to brown, we ensure that it rises beautifully to the surface. At the end, we perform the toothpick test, and if it comes out clean, it means the cream is perfectly cooked. We let the dessert cool slightly before removing it from the saucepan, and then we can portion it and serve with pleasure, admiring the layers of caramelized apple and the fine egg cream. This recipe will surely bring a smile to the faces of our loved ones!

Ingredients

-1 l of milk -8 eggs -10 tablespoons of sugar (soup spoon) -2 apples -a vial of rum essence -a teaspoon of food starch (helps the cream to be firmer when placed on the platter and cuts better) -a pinc

Burnt Sugar Cream with Apples

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