Preparation time: 30 minutes
(Time for cooling cake is apart)
Cooking time: 20 min. + 3 min. oven off
4 servings
550 gr. milk
250 gr. granulated sugar
7 eggs
1 vanilla pod
Preparation
1.
In to a clean deep grease free dish put
100 gr. granulated sugar and 100 ml water.
Mix well to dissolve the sugar, put the pan in
the oven set at the maximum heat and
let it cook until sugar is golden brown (about
10 minutes). When sugar will be ready,
take the pan out from the oven and rotate it to
let the caramel cover also the inner
sides of the pan.
2.
Pour out in a second pan the milk, the
remaining sugar and the vanilla pod; mix
carefully everything and put the pan in the
oven set at the maximum heat to bring the
milk to boiling point. Remove the vanilla pod.
3.
Pour out in a bowl five yolks of egg and
two entire eggs. With a wooden spoon stir
vigorously. Continuously stirring, add
scalding milk little by. When ingredients are
properly mixed, pass cream through a
strainer in a prepared pan, stirring gently as it
burns easily burns..
4.
Put the pan in the oven set at middle
heat and let it cook for 8-10 minutes.
5.
When cooking time is over, let it stand in
the oven off for 3 minutes and then leave to
cool for at least 3 hours preferably overnight.
Turn out onto a lipped dish to serve
Ingredients
CREME CARAMEL
Preparation time: 30 minutes
Cooking time: 13 min. + 5 min. oven off
(time required for the butter to melt is not included)
4servings
LEMON CAKE PIE
Ingredients
125 gr white flour
125 gr loing sugar
60 gr butter
4 eggs
2 lemon with nice peel
1/2 1 tsp of baking powder
salt
Preparation
1.
Grease a deep swiss roll pan and dust it with
some flour. Have chopped butter in a bowl and
put it in the oven at maximum heat for about 40
seconds (or until butter melts). Keep the melted
butter in a lukewarm place.
2.
Break eggs. Separate yolks from whites. Put
whites in a big bowl and yolks in a cup. Add all
lemon peel to the yolks and beat them withthem
with a spoon until their volume has increased.
3.
Add a pinch of salt to the whites, and with a
whisk, or an electric beater, beat them until stiff.
Fold gently into the whites: sugar, beaten yolks,
sifted flour and melted butter.
4.
Pour the butter into the swiss roll pan ande-
ven it. Put pan in the oven on PIE mode for 13
minutes, rotate the pan a few ti
5.
Before serving, dust it with icing sugar and
garnish casually with thin strips of lemon peel.
