Shells with burnt sugar cream

Name: Shells with burnt sugar cream - Alice N.
Ingredients: 3 eggs; 500 ml milk; 2 tablespoons sugar for caramel; 3 tablespoons sugar; vanilla essence; 200 g Baneasa shells; 2 tablespoons grape berries from jam; walnuts (from green walnut jam)

Dessert - Shells with burnt sugar cream by Alice N. - Recipia

Some time ago, I tried using shell pasta in a dessert, not just in main courses. I ended up with a combination of crème caramel and a kind of pudding, with the shells filled with jam and nuts, all baked and caramelized. Every time I make it, I notice it disappears quite quickly and doesn't stay on the table for long. Quick Info Total time: 1 hour - 1 hour and 20 minutes (including cooling) Preparation time: 15-20 minutes Baking time: 40-60 minutes Servings: 6 Difficulty: easy-medium Recipe type: dessert, suitable for occasions or as a weekend experiment Ingredients 3 eggs 500 ml milk 2 tablespoons sugar (for caramel) 3 tablespoons sugar (for cream) Vanilla essence 200 g dried shell pasta (Băneasa type) 2 tablespoons whole grape jam Nuts from green walnut jam (a few pieces, to taste) Preparation method 1. Boil the shells Put a pot of water and salt to boil. When it starts to boil, add the shells and cook them according to the package instructions. When they are done, drain them, rinse them quickly under cold water, and let them drain. 2. Prepare the caramel Take the baking dish and put the 2 tablespoons of sugar in it. Put it on low heat, directly on the stove if possible, and let the sugar melt until it turns brown, without burning it. Rotate the dish to cover the bottom and part of the sides. Let the caramel cool and harden. 3. Fill the shells Take each shell and put one or two pieces of grape jam inside. Place the filled shells in the caramel dish, opening down, on the bottom of the tray. 4. Add the nuts Between the filled shells, sprinkle pieces of nuts from the green walnut jam. You don’t need to cover everything, just distribute them somewhat evenly. 5. Prepare the cream Break the eggs into a bowl, add the 3 tablespoons of sugar, and beat them well until frothy and the sugar dissolves. Add the cold milk and a few drops of vanilla essence (to taste). Gently mix everything with a whisk. 6. Pour and bake Pour the liquid mixture over the arranged shells. Place the dish in the oven at 170-180°C and bake for 40 to 60 minutes, until the cream sets and gets a light golden color on the surface. Check at the end with your finger or a toothpick – if it doesn’t run, it’s done. 7. Cool and serve After baking, let the dessert cool completely in the dish. Once cooled, run a knife around the edge, place a plate over the dish, and turn it over. The caramel syrup will flow over the shells. Why I make this recipe often It’s practical when I have leftover pasta and a bit of jam. It doesn’t require complicated ingredients, and the combination of cream with filled shells and nuts has an interesting texture. It also works with leftover jam. It keeps well in the fridge for a day or two. Tips and variations Tips If the shells don’t sit perfectly, don’t stress – they will set once you pour the cream. Let the caramel cool completely before placing the shells on top, otherwise they will stick. The jam should have whole fruit (grapes or nuts), not just syrup. If you don’t have a fireproof dish, caramelize the sugar separately, then pour it quickly into the dish. Substitutions The grape jam can be replaced with cherry jam, sour cherries, or apricots, if you have them. The nuts from the jam can be replaced with plain nuts (lightly roasted in the oven). The vanilla essence can be omitted or replaced with a little rum, to taste. Variations You can also use penne pasta if you don’t have shells, although it won’t have the same effect when filled. Instead of cow's milk, you can use plant milk, but the texture will be slightly different. For a more intense flavor, use whole milk. Serving ideas Serve cold, straight from the fridge. It goes well with extra caramel syrup or a bit of whipped cream, if you want something extra. It can be sliced or portioned with a spoon, like a pudding. Frequently asked questions 1. Can I use other types of pasta? Yes, but shells are the most suitable for filling. Small pastas cannot be filled the same way, and tubular ones do not sit as well on the bottom of the dish. 2. What can I replace the grape jam with? You can use any jam with whole fruit – cherries, sour cherries, dried plums, or even hydrated raisins. 3. Is the caramel mandatory? The caramel gives the specific syrup of crème caramel and helps the dessert release more easily when turned out. If you don’t add it, the final texture and taste won’t be the same. 4. Does the dessert have to be turned out? Yes, so that the syrup envelops the shells and gives it a shiny appearance. Otherwise, it will remain stuck to the bottom of the dish. 5. Can I make the dessert a day in advance? Yes, the dessert keeps well in the fridge for 1-2 days and portions better after it has been chilled. Nutritional values Approximately, one serving (out of 6) contains around 220-260 kcal. Protein: 7-8g. Carbohydrates: 35-40g. Fat: 6-8g (depending on the type of milk and the amount of nuts). The sugar content is moderate but depends on the jam used and how much caramel syrup transfers to the portion. These values are estimates and may vary. Storage and reheating Store in the fridge, covered, for up to 2 days. I do not recommend reheating – the dessert is served cold; otherwise, it becomes too soft, and the caramel liquefies.

Preparation

We boil water with salt, when it reaches a boil we add the shells, and let it cook according to the instructions on the package. We rinse with cold water and let it drain well. In the form where we bake the cake, we make the caramel: we put 2 tablespoons of sugar and let it melt until brown, then spread it on the walls of the mold and let it cool. We fill the shells with grape jam and place them at the bottom of the mold with the opening down, and we add walnuts between the shells. We beat the eggs with the sugar well, add the milk and essence, mix well and pour into the mold. We bake for 40-60 minutes (depending on the ovens), when it has set and browned on top, we stop and let it cool in the mold. We turn it onto a plate and serve with the syrup left. Enjoy your meal!

Shells with burnt sugar cream

Preparation

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